When it comes to choosing the best malt for brewing Barleywine, there is a consensus among many brewers that two-row pale malt is the way to go. This type of malt provides a solid base for the beer, allowing the other flavors and ingredients to shine through.
There is some debate as to whether American or British two-row pale malt is preferable. American two-row pale malt tends to have a slightly higher enzymatic activity, which can lead to a more efficient conversion of starches to fermentable sugars during the mashing process. On the other hand, British two-row pale malt is known for its rich, biscuity flavors that can add complexity to the finished beer.
While two-row pale malt is the recommended base malt for Barleywine, it is not uncommon for brewers to add specialty malts to enhance the character of the beer. Specialty malts such as crystal, Munich, Victory, and others can contribute additional flavors and aromas to the brew. However, it is worth noting that the impact of these specialty malts on the final beer is a matter of personal preference, and some brewers argue that the use of too many specialty malts can muddle the overall flavor profile of the Barleywine.
In my own brewing experiences, I have found that sticking with a high-quality two-row pale malt, whether American or British, provides a solid foundation for a Barleywine. From there, I have experimented with adding small amounts of specialty malts to add subtle nuances to the beer. For example, a touch of crystal malt can impart a hint of caramel sweetness, while Munich malt can contribute a toasty, bread-like character. However, I have also found that it is important to exercise restraint when using specialty malts, as too much can overwhelm the beer and detract from the desired flavors and aromas.
To summarize, when brewing a Barleywine, two-row pale malt is generally considered the best choice for the base malt. Whether you opt for American or British two-row pale malt depends on your desired flavor profile. While specialty malts can be used to add complexity, it is important to use them judiciously to avoid overpowering the beer. Ultimately, the best malt for Barleywine is a matter of personal preference and experimentation.