Brewing a Perfect Barleywine: A Recipe from Lervig Paragon
Barleywine is a strong beer that is not for the faint-hearted. A good barleywine is rich, malty, and complex with a fruity, caramel flavor that lingers in the mouth. Lervig Paragon is a craft brewery based in Norway that is known for its award-winning barleywine. Their recipe is an excellent guide to brewing a perfect barleywine.
Ingredients
- 10 kg Maris Otter Pale Ale Malt
- 1.5 kg Munich Malt
- 1 kg Crystal Malt
- 1 kg Demerara Sugar
- 150 grams Black Malt
- 100 grams Chinook Hops
- 100 grams Cascade Hops
- 100 grams Centennial Hops
- 75 grams Columbus Hops
- English Ale Yeast
These ingredients are enough to make a 23-liter batch of barleywine with an alcohol volume (ABV) of 11%. The recipe uses a combination of Pale Ale Malt, Munich Malt, and Crystal Malt to create a rich, malty flavor. Demerara Sugar is added to the wort to increase the alcohol content. The hops used in the recipe are Chinook, Cascade, Centennial, and Columbus, which add a complex, bitter flavor to the beer.
Instructions
- Begin by heating 20 liters of water to 68°C.
- Add the Pale Ale Malt to the water and stir well. Maintain the temperature at 65-67°C for one hour.
- Add the Munich Malt and Crystal Malt to the mash tun and stir well. Allow the temperature to rise to 74-76°C for 15 minutes.
- Drain the wort from the mash tun into a boiling pot.
- Add Demerara Sugar to the wort and bring to a boil.
- Add Chinook hops and boil for 60 minutes.
- Add Cascade hops and boil for 15 minutes.
- Add Centennial hops and boil for the last 5 minutes.
- Add Columbus hops and turn off the heat.
- Cool the wort to 18-20°C and transfer it to a fermentation vessel. Add English Ale Yeast and ferment for 15-20 days.
- Bottle or keg the beer and age for at least 6 months for the best flavor.
It is important to monitor the temperature of the mash and the boil to ensure the quality of the beer. The addition of hops should be done at specific times to achieve the right balance of bitterness and aroma. Fermentation should be done at a constant temperature of 20°C to allow the yeast to thrive.
Tasting Notes
Lervig Paragon Barleywine is known for its rich, malty flavor with notes of caramel, toffee, and dark fruit. The beer has a deep amber color with a thick, creamy head. The aroma is a complex mix of floral, fruity, and hoppy notes. The beer has a smooth, full-bodied mouthfeel with a warming alcohol finish.
Brewing a barleywine requires patience and skill, but the result is a beer that is sure to impress. With this recipe from Lervig Paragon, you can create a delicious barleywine that is rich, malty, and complex. Enjoy it on a cold winter night or age it for months for an even richer flavor.
