Recipes for Home Brewing Barley Wine

"Hi I'm Mark Emiley on behalf of Expert Village. In this segment we are going to go over the recipe that we are going to use for our brew session today. For all of my recipes I would be using liquid malt extract instead of dry malt extract. If you like to use dry malt extract you can use twenty-five less, I would also be using whole hops instead of pellet hops. If you like to use pellet hops alos reduce the amount of hops by twenty-five percent. Finally all of our boils are going to be going for sixty minutes. Before I give you the recipe take a second go grab a piece of paper and a pencil and get ready to write down the ingreidents and the amounts you are going to need. For our American barely wine we are going to go to a huge mulch beer it is going to be having a lot of hops to showcase in both the flavor and the malt bitterness. To this effect we are going to go with fifteen pounds of liquid malt extract. If you want to finish a little bit drier you can replace two or three pounds with two or three pounds with either table sugar or preferable dextra instead and that ferment a lot cleaner but still give you alcohol content. For our speciality grains we are going to go with one quarter pound of victory, one quarter pound of munic, one quarter pound of crystal forty and one quarter pound of crystal one-twenty. This is going to give it some nice background flavors to the malt profile. For our hops we are going to go with one ounce of centennial with ninety percent of acid for our beginning hops in sixty minutes in beginning of the boil. We are also going to go with one more ounce of Shanok and the alpha acids with fifteen minutes left in the boil. Next we are going to go with one ounce of Cascade added to ten minutes left in the boil. Cascade is around 5.2 percent alpha acid. And finally after we are done boiling we are going to add one more ounce of Simcoe to it and let that steep to give it a nice aromatic profile. With fifteen minutes left in the boil we are going to add our Irish moss to help with that protein coagulation and for this beer we are going to use the Fermentis Safale US-05 to give it a nice clean fementis profile."