Ashwin's Bad Boy - Beer Recipe - Brewer's Friend

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Ashwin's Bad Boy

354 calories 34.2 g 12 oz
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Beer Stats
Method: Extract
Style: English Barleywine
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Calories: 354 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created: Thursday December 10th 2020
1.106
1.024
12.0%
62.1
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 75.4%
1 lb Weyermann - Caramunich Type 21 lb Caramunich Type 2 34 45 4.4%
1.25 lb Belgian - Special B1.25 lb Special B 34 115 5.5%
3.30 lb Briess - LME Pale Ale3.3 lb LME Pale Ale 34.5 6 14.6%
22.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Warrior1.25 oz Warrior Hops Pellet 17.2 Boil 60 min 52.35 45.5%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 4.4 Boil 20 min 9.73 54.5%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.38 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.09 g Gypsum Water Agt Mash 1 hr.
1.01 g Salt Water Agt Mash 1 hr.
0.75 tsp Lactic acid Water Agt Mash 1 hr.
2 tbsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc tablet Water Agt Boil 10 min.
12 oz XS Korbel Brandy Other Bottling 0 min.
2 each Champaigne Yeast Other Bottling 0 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 712 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Molasses       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Stoney Oaks Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 6 9 39 44 100
Target Beer Smith Amber Balanced
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal 1.5 gal SO + 10.5 gal distilled Strike 147 °F 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 10.12 40.5  
Grain absorption losses (steep / mash) -2.41 -9.6  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 6.4 g | 25.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.12 40.5
Equipment Profile Used: System Default
 
Notes

Dough-in 147 F/Mash 148 F 85 min, 160 F 5 min, 170 F 5 min
Boil for 2.5 hr to promote caramelization.
Aerate pitch yeast and begin fermentation at 60 F.
Increase temp at 1 F per day at first sign of slowing fermentation until reaching 70 F.
Hold at 70 F for a total of 6 weeks in fermenter.
Add ~12 oz of brandy, 3 oz reg molasses + cane sugar targeted at 2 volumes CO2, 2x champagne yeast, and bottle.
Bottle age for Christmas family bonding.

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  • Last Updated: 2022-01-28 18:19 UTC