Looking for a barley wine recipe

100% Maris Otter Extract- OG 1.100
Northern Brewer at 60 minutes (100 IBU)
Wyeast 1028 start fermentation at 68 and let it rise to 72

 

Historically, East Kent Goldings was a popular hop for many English ales, too.

 

You forgot "10 smackpacks" Seriously, you will need to make a starter or use dry yeast. I would think that a yeast like Windsor would be nice if you don't want high attenuation, but want loads of British character. Maybe a blend of Windsor and Notty?

 

Good point. I would brew a mild myself and pitch on the yeast cake.

Eta- I would brew a mild, a week in advance, rack it after 2-3 days of conditioning, and brew on top of it right away to ensure a lot of active, healthy yeast. I personally like milds quite a bit though. An ordinary bitter would be another good option.

 

"The Naughty Wine of Windsor" FTW

 

I made a Scottish 70 with Irish Ale 1084 and pitched my barleywine onto the cake. Love the result. There are various good yeast choices that will do well for this style.

While we are mentioning details, I would also add that a longer kettle boil (90-120 min) is also desired. I believe this added to the malt character of the finished beer on both a strong ale and an English style barleywine that I brewed last year, and am sure to keep doing that for those styles.

 

From "Brewing Beers like those you buy" here's a recipe for Thomas Hardy Ale.
Having been written over 40 years ago it's light on some details as homebrew supplies were pretty poorly stocked.The normal yeast at the time was Guinness, recovered from bottles (it was bottle conditioned until the 1990s and a vastly better drop then) but this recipe suggests wine yeast!
For 2.4 US gallons
7 lb crushed pale malt
1 lb crushed lager malt
1 lb invert sugar
4 ounces Goldings hops
Mash the malts at 150 degrees for 90 min, sparge to collect 4 US gallons wort.
Boil with the sugar and all the hops until reduced to just over 2.5 gallons.

As with so many world class beers the recipe is simple.It was in fact complied with the brewery's assistance and advice and isn't just a scaled down recipe (which never work anyway)

 

I made this in 1999 and again in 2003. I still have two 6-packs of the 2003 batch remaining and it just gets better as time goes by. I plan on making it again soon.

https://web.archive.org/web/20010418195811/http://beer.about.com/food/beer/library/recs/bl00021.htm

I also made the Alt as the starter.

https://web.archive.org/web/20010418200151/http://beer.about.com/food/beer/library/recs/bl00020.htm

Here is the article to go with the recipes if you're interested.

https://web.archive.org/web/2001041...out.com/food/beer/library/weekly/aa091299.htm

EDIT:
Since I bought bulk extract the only thing I did differently was;
6lbs Light LME and 1lb Light DME for the ALT
6lbs Light, 6lbs Amber and 1lb Light DME for the Barleywine

 

Channelling @Homebrew42 - What do you think 4 oz of Golden Promise will do in the recipe?

Also, I would mini-mash your steeping grains, and would attempt to acquire Maris Otter LME from an online supplier for this if you truly want a British character.

 

Nothing useful.

 

I would use 100% of my extract as Maris Otter, nix the MO & GP grains and steep the other grains. Personally I like some British Dark Crystal in there as it gives deep dried fruit notes...

Topping off with water can happen at any time during the process without concern. Some people will want you to boil it at some stage. I am not one of those people.