Barley Wine
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This would have been the best grade of Medieval ale. It was made from the primary mashing (see this page for how to brew from scratch it tells you what a mash is and how to make one. The Medieval sweet liquor would have been made without spurging and the grains would have been re-mashed to make small beer. No hops would have been used in Medieval beer (the practice of hopping only started circa1000 CE in Germany and did not reach Britain until 1545 at the earliest). If you are interested in making this strong ale for yourself, please have a look at this page for general instructions on basic extract brewing. Ingredients:
20l of unchlorinated water 
Method:PreparationAs with most of the other recipes here, this has been gauged to make 20l of ale. Only a basic listing of ingredients is given, and for a brewing method please see this page for a step-by-step guide. Also see this page for a list of the equipment you'll need. The very high sugar content here will give you a high alcohol content, but as a result it will take about twice as long to ferment. Follow the instructions given in the basic extract brewing page to make your beer. |
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Other recipes with malt extract and hops as primary ingredients: Horehound Beer Mild Small Beer Kentucky Beer Strong Christmas Ale India Pale Ale Porter Barley Wine Barley Wine Barley Wine Ale Mead (Braggot) Standard Ale II Bitter Tej Belgian Strong Ale Heather Ale Brewing from Scratch Imperial Stout Scottish Ale Standard Ale Basic Extract Brewing Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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