I got this recipe from professional brewer Karen Lassiter at Boscos Nashville Brewing Company. I know her from historic enactment, where we call her Valeria. She writes:
Here’s a barley wine recipe. Notice I say “a” recipe and not “the” recipe. I am constantly tweaking my recipes, so what I have sent you is my latest version. Don’t plan on drinking it anytime soon. Barley wine needs to age in the bottle at least 6 months. What you tasted was almost 9 months old.
The starting gravity was near 1.098. I got a final gravity of about 1.015 which gave me an abv of around 11%. That’s where the high gravity yeast, the 099 comes in. You may not get it to attenuate that much if you use the Cal. yeast, but it’s not a bad choice if you want to use it. The mash info is at the bottom of the recipe, and I always ferment cool, around 65°.
English Barleywine by Valeria/Karen https://www.gatewayanalytical.com/generic-cipro/ Lassiter
5.5 gal batch size, 7.0 gal kettle volume
Ingredients: 15.0 lbs Maris Otter Pale Ale Malt 4.0 lbs Munich 10L Malt 2.0 lbs Crystal Malt 10°L 1.0 lbs Special B – Caramel malt 1.0 lbs Barley Flaked 2.0 oz East Kent Goldings (5.0%) – added during boil, boiled 75 min 1.0 oz Fuggle (4.8%) – added during boil, boiled 60 min 1.0 oz East Kent Goldings (5.0%) – added during boil, boiled 30 min 1.0 oz Fuggle (4.8%) – added during boil, boiled 5 min 1.0 tsp Irish Moss – added during boil, boiled 10 min 1.0 ea Servomyces – added during boil, boiled 10 min 1.0 ea White Labs WLP099 Super High Gravity Ale, 1qt starter Mash In – Liquor: 7.47 gal; Strike: 163.2 °F; Target: 152 °F Saccharification Rest: 60.0 min; Final: 149.5 °F Mash Out – Heat: 14.9 min; Target: 168.0 °F Sparge: 2.06 gal sparge @ 170.0 °F, 6.72 gal collected, 45.0 min; Total Runoff: 6.88 gal