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- Product Details
- Barley Wine is a huge ale with a huge malt bill and a huge hop load to balance it. This English-style Barley Wine has intense, concentrated malt flavor with vinous, dried fruit, and molasses notes laced with a charge of hop bitterness and a considerable alcohol content. There's no better special-occasion beer - just brew a batch, wait, and congratulate yourself in six months or more. Recommended:2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Barley Wine Extract Kit Brewing Instructions Regional Style No Original Gravity 1082 Total Time to Make 6 months
- 5.0 / 5.034 ReviewsLove this brew.Made this beer 18 months ago and have my current batch in the secondary for another 5 months yet. The wait to start imbibing it is well worth the wait. As they say "try it, you'll like it,August 28, 2017Purchased
8 months agoDid not disappointOver a year ago I bought a bottle of Barley Wine to see what it tasted like. Enjoyed it so got the NB kit. Thought there was no way I could let a brew sit for a year, but it is worth it. Brewed on 1/16/16 as per the instructions. OG of 1.091. Used two packets of Safale US-05. After 12 days I transferred to a secondary, sat the carboy on the basement floor, and waited for 10 months and 10 days! FG 1.020. 9% Used a half packet of yeast for bottling. As like others the carbonation has been slowly improving. This is a great beer to sip on. Still a bit of a hot taste at the beginning but after that it is awesome. Tastes even better than I remember the one I bought tasting. Thank God I'm ready to bottle the Megaladon and Imperial Cream Ale so that I will have something else to enjoy and hopefully have some Barley Wine left after a another year. In other words BREW THIS!December 21, 2016Purchased
over 2 years agoIt is on the go!!The Barley wine is running to course - what's it like? Talk to me in 6 months time !! :~) and I will answer - if I can ;~)February 24, 2016Excited!Just going to have to wait and see the final outcome of this beer. I tasted it yesterday, tasted fantastic. My gravity is only reading 1.030 at the moment. However, last week it was reading 1.040. This is the 3rd week in primary, I think I'm going to leave it in there for another week as I believe it is still fermenting. I've also moved my vessel to a warmer area in the house. I think my fermentation room is a bit colder than I'd like. I used a yeast starter with to batch, I propagated twice to ensure that I would have a huge yeast culture. I put in a pound of honey during the boil, this brought my O.G to to 1.092. After I bit of research I decided that I would do my oak addition during primary. I've been oaking it for about 4 days. I'll taste and test the gravity in a few days. I may rack to secondary, or I may leave it in primary for another 6 days. Additions: 1lbs Honey during boil 1oz french oak soaked in Whiskey (Whiskey was used to soak some michigan cherries for 6 months.)February 10, 2016Haven't had it yet.I brewed the barley wine, and it is just completing fermentation. Took nearly 3 weeks. My kit, plus a pound of belgian candy sugar resulted in a 1100 original gravity. This beer is for consumption next Christmas, so provided that nothing nasty got into the solution, this should prove to be one great sipper in December 2016.February 6, 2016barley wineI bought extra lme and added Got the og to1.1 and in one year we will see what i think of it.January 10, 2016were are my other reviewsI posted 2 other reviews on this kit I made 2 years ago. Came back to give my 2 year review, had 2 bottles left., I wish i had aged it all this long, it really came in to its own. Maybe my taste has changed but I think the last 6 months have really made all difference. No trace of the hot from the fist year. Just smooth with plum and malt. A real sipping brewDecember 19, 2015Took 3rd place finish at State Fair, its that good.This is a great tasting beer with lots of flavor. I brewed as directed with 2 packs of dry yeast and added 1 cup of bourbon and 1 oak spiral stick in secondary for 2 weeks. After 6 months in the bottle it has a terrific flavor. I entered it into the state fair and took 3rd place in its category. I'm saving 12 bottles for the Holidays but I can't hold on to it for long, its just taste to good not to drink now. :)August 18, 2015Doing it againJust brewed this up about a month ago. Final Gravity of 10.12, I did not get an Original Gravity. Sat in primary for a month, racked into secondary with 2ozs of French oak cubes, and some red wine we got from South Dakota. Now to forget about it for the next year.July 3, 2015Addendum to my last review.I mentioned that the beer improved at the ~7 month mark. I'm now at about 18 months out. Definitely a lot better. I've consumed about a case so far and I should have waited longer. The 7 month beer has nothing on the 18 month beer. I now plan on brewing this beer again every year or two and letting it sit. I brewed the now discontinued Lord Fatbottom at 11.1%ABV. This time I'll wait at least 2 years before drinking other than the occasional sample. I'll check back in 6 months or a year. ;)October 5, 2014
- Browse 6 questions Browse 6 questions and 12 answerswhat's the minimum time I should let it sit on secondary before I bottle?BEST ANSWER: If you're letting it sit in the secondary to "age" it, I'd recommend you consider bottle aging instead. After a 3-4 weeks when you're sure fermentation is complete, prime and bottle as normal. This Barley Wine will age like a fine wine in the bottle for years. I'm currently drinking bottles 3+ years old and they are complex and delicious. "Aging" in a secondary is just asking for trouble... in my opinion.given the long fermentation time on this beer should I add more yeast before bottling?BEST ANSWER: No , I never had to add more yest. I used safale 05 starter. no problems.Has anyone kegged this? How would you age it in a keg?BEST ANSWER: I've kegged it. I usually transfer to a keg after primary. I'll purge the O2 out of the keg with CO2 but I won't leave it under constant pressure. It stays that way for a few months. Then I'll put it in my kegorator and pressurize and cool like normal. The first few pours will be cloudy because of the sediment. This is obviously easier when you have a few extra kegs laying around.I've had my batch in primary for about 2 weeks as of today. My O.G was 1.092 (I added a lb of honey during the boil). I took a reading and I'm currently pulling 1.040. I wanted to rack over to secondary. Should I let it sit in primary for another week?BEST ANSWER: 2 weeks is plenty. If it's not bubbling or slowly bubbling, I would transfer. What you do when you rack it to the secondary is getting the good quality beer off the old hops & other additives settling out. The beer will continue ferment in the secondary if there are still yeast cells eating away.
I would concerned why your gravity is only down to 1.04. That might be too sweet & should have already dropped at least below 1.02 by now, but I've never added honey to a barley wine. That's a lot of sugars to consume. Maybe you should have used a stronger yeast or done a yeast starter for that much sugars. I typically try to do a starter anything over 1.06. It's quick & simple to do & helps ensure quality fermentation. I also started using the oxygenating kit to directly add pure oxygen to the wort to help with that. They say you spend all that time making wort, why not help the little guys who make the beer.Anyone calculate the ABV on this?BEST ANSWER: Hi Rob
The ABV of any particular kit is going to depend on a lot of different conditions associated with each brewer's set-up and the fermentation environment. Because of this
we cannot provide exact ABV for a kit. Rather
we provide an approximate O.G. that can be used to calculate ABV when paired with the final gravity of your particular batch. Hope this helps. Happy Brewing.What are the IBUs?