Old English Barleywine - Beer Recipe - Brewer's Friend

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Old English Barleywine

455 calories 39.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.7 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.102 (recipe based estimate)
Post Boil Gravity: 1.136 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Grant Tickle
Calories: 455 calories (Per 12oz)
Carbs: 39.9 g (Per 12oz)
Created: Saturday December 26th 2020
1.136
1.026
14.5%
62.1
10.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Crisp Malting - Chevallier Heritage Malt7 kg Chevallier Heritage Malt 36.3 3 100%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Phoenix20 g Phoenix Hops Leaf/Whole 13.388 First Wort 90 min 45.73 50%
15 g Phoenix15 g Phoenix Hops Leaf/Whole 13.38 Boil 15 min 14.45 37.5%
5 g Phoenix5 g Phoenix Hops Leaf/Whole 13.38 Boil 5 min 1.94 12.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
0.90 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.10 g Sea salt Water Agt Mash 0 min.
1.40 g Baking Soda Water Agt Mash 0 min.
3 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 392 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
English Barleywine
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 15 15 50 110 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Protein rest at 54C for 15 mins. After 15 mins pull thick decoction and boil for 40 mins. Strike 60 °C 54 °C 55 min
Add decoction back to mash and stir to hit 63C. After 15 mins pull thick decoction and boil for 40 mins. Decoction 100 °C 63 °C 55 min
Add decoction back to mash and stir to hit 63C. After 15 mins pull thin decoction and boil for 40 mins. Decoction -- 70 °C 55 min
Add decoction back to mash to raise to 77C. Rest for 15 mins at 77C. Decoction -- 77 °C 15 min
6.3 L Sparge at 77C. Batch Sparge -- 77 °C 30 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.5
Mash volume with grains 15.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 16.2 L) 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 14.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 10 L) 11
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11 L) 10
Total: 22.6  
Equipment Profile Used: System Default
"Old English Barleywine" English Barleywine beer recipe by Grant Tickle. All Grain, ABV 14.46%, IBU 62.12, SRM 10.64, Fermentables: (Chevallier Heritage Malt) Hops: (Phoenix) Other: (Gypsum, Epsom Salt, Calcium Chloride (anhydrous), Sea salt, Baking Soda, Citric acid)
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  • Last Updated: 2021-02-27 17:59 UTC