Quote Originally Posted by MacMullen
Thanks for reminding me! Barleywine is also on my list for December or January. Got any good recipes?
I haven't made up a barleywine recipe yet. I'm planning on making one before I set off on my next five-month hike, so I know I'll be able to let it age for a while without tasting it!
That oatmeal rasin cookie stout sounds OUTSTANDING. [...] Again, if you don't mind, a recipe would also be outstanding!
Okay, extract recipe:
7 lbs. dark malt extract
1 lb. crystal 60L
1/4 lb. chocolate malt
1/4 lb. roasted barley
1/2 lbs. toasted oats (toasted in home oven)
1 oz. Fuggles
a touch of vanilla extract
1 lb. black raisins
1 cup blackstrap molasses - priming
English Ale Yeast

Steep the grains (not the oats) in 150 degrees for 30 minutes. Remove the grains, add malt extract, oats, and hops. Boil for 60 minutes, rack to fermenter, and pitch yeast.
Rack to secondary, adding the vanilla and raisins. Fermentation will begin again because of the sugar in the raisins (this is what makes the ABV so high).
Bottle with molasses. This beer is good to drink in a week and a half - so yummy fresh! Even five months later it's still a joy. I couldn't keep it around longer than that, so I guess it's time for another batch.

Andrew.