English barleywine - Beer Recipe - Brewer's Friend

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English barleywine

362 calories 36.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 362 calories (Per 330ml)
Carbs: 36.7 g (Per 330ml)
Created: Monday May 25th 2020
1.116
1.029
11.4%
71.2
26.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.30 kg United Kingdom - Maris Otter Pale7.3 kg Maris Otter Pale 38 3.75 92.4%
0.30 kg United Kingdom - Dark Crystal 80L0.3 kg Dark Crystal 80L 33 80 3.8%
0.10 kg German - Chocolate Rye0.1 kg Chocolate Rye 31 240 1.3%
0.10 kg German - Chocolate Wheat0.1 kg Chocolate Wheat 31 413 1.3%
0.10 kg German - CaraHell0.1 kg CaraHell 34 11 1.3%
7.90 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Admiral40 g Admiral Hops Pellet 14.5 First Wort 0 min 71.16 100%
40 g / 0.00 €
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Fikkersdries Gelderland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.7
Mash volume with grains 28.9
Grain absorption losses -7.9
Remaining sparge water volume 3.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 12.1 L) 15
Estimated amount in fermentor 15
Total: 26.8  
Equipment Profile Used: System Default
 
Notes

Brewed on:

June 1st 2020. Very violent fermentation, kept on 15 degrees until krausen fell. Then ramped up.

Soaked 6 ex whiskey cubes in a layer of 2 parts jack daniels to 1 part lagavulin (3 glasses worth of whiskey).

After a week (week into fermentation), krausen fell and i added the whiskey cubes. Whiskey cube tincture was kept apart.

After 50 days of fermentation, bottled. Added 5 ml/L of the whiskey, together with 5 g/L of priming sugar and a dash of champagne yeast.

FG at bottling: 1.030. Taste: Sweet, but not so boozy as i though. Lot's of malt flavors, licorice, toffee. Faint peat and sweet bourbon coming through with an intense but rounded oak taste. SUPER SIKED for how this will turn out after a few months of conditioning.

Taste after 3 weeks in bottle: Nicely carbonated (due to champagne yeast). Very boozy, lot's of taste but quite rough around the edges. This one needs time. Lets try again with christmas.

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  • Last Updated: 2020-09-18 15:27 UTC