English barleywine - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

English barleywine

362 calories 36.7 g 330 ml
brewer logo
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.

Last Updated and Sharing
 
325
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-18 15:27 UTC