Sure, here's a recipe for a high gravity Barley Wine:

### High Gravity Barley Wine Recipe

**Ingredients:**

- 16 lbs Maris Otter malt

- 2 lbs Crystal 60L malt
- 1 lb Munich malt
- 1 lb Victory malt
- 1 lb Flaked barley
- 2 oz Magnum hops (bittering)
- 2 oz East Kent Goldings hops (flavor)
- 2 oz East Kent Goldings hops (aroma)
- English Ale yeast (e.g., Wyeast 1098 or White Labs WLP002)
- Water
- Priming sugar (if bottling)

**Instructions:**

1. **Mashing:**
- Heat 5 gallons of water to 165°F.
- Mash in grains and hold at 152°F for 60 minutes.
- Vorlauf until runnings are clear, then sparge with enough water to collect 6.5 gallons of wort.

2. **Boiling:**
- Bring wort to a boil.
- Add Magnum hops and boil for 60 minutes.
- Add East Kent Goldings hops at 15 minutes left in the boil.
- Add remaining East Kent Goldings hops at flameout.

3. **Fermentation:**
- Chill wort to 65°F and transfer to a sanitized fermenter.
- Pitch yeast and ferment at 65-68°F until fermentation is complete (approximately 2-3 weeks).
- Once fermentation is complete, you can optionally transfer to a secondary fermenter for
aging.

4. **Bottling or Kegging:**
- If bottling, prime with priming sugar and bottle.
- If kegging, transfer beer to a sanitized keg.

**Statistics:**

- Starting Gravity: Approximately 1.100

- Finishing Gravity: Approximately 1.020
- Alcohol By Volume (ABV): Approximately 10.5%
- IBU: Approximately 80 IBU

Enjoy your high gravity Barley Wine! Remember to age it for several months to a year for the
best flavor development. Cheers!