Olde Wagon English-Style Barleywine - Beer Recipe - Brewer's Friend

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Olde Wagon English-Style Barleywine

367 calories 34.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: English Barleywine
Boil Time: 120 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.12 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.012 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 65% (brew house)
Source: CB&B Magazine
Hop Utilization: 99%
Calories: 367 calories (Per 12oz)
Carbs: 34.8 g (Per 12oz)
Created: Sunday January 17th 2021
1.110
1.024
11.4%
50.2
17.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dry Malt Extract - Light12 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 80%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 6.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.3%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 3.3%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 37.73 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 12.48 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil at 212 °F 0 min 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.06 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
9.20 g Chalk Water Agt Mash 1 hr.
0.82 g Epsom Salt Water Agt Mash 1 hr.
2.32 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
1.74 g Salt Water Agt Mash 1 hr.
1 tsp Diammonium Phosphate (DAP) Water Agt Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Ascorbic Acid Water Agt Kegging 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.08 psi       Temp: 38 °F       CO2 Level: 2.58 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 50 60 205
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.73 gal Grains Only Steeping 152 °F 152 °F 60 min
0.5 gal Sparge 160 °F 160 °F 3 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.68 g | 30.7 qt) 6.39 25.6  
Mash volume with grains (equipment estimates 7.68 g | 30.7 qt) 6.59 26.4  
Grain absorption losses (steeping) -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.41 g | 29.6 qt) 6.12 24.5  
Volume increase from sugar/extract (late additions) 0.93 3.7  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.39 25.6
Equipment Profile Used: System Default
"Olde Wagon English-Style Barleywine" English Barleywine beer recipe by CB&B Magazine. Partial Mash, ABV 11.37%, IBU 50.21, SRM 17.11, Fermentables: (Dry Malt Extract - Light, Biscuit, Caramel / Crystal 120L, Caramel / Crystal 60L, CaraMunich II, Maltodextrin) Hops: (Magnum, East Kent Goldings) Other: (Calcium Chloride (anhydrous), Chalk, Epsom Salt, Gypsum, Lactic acid, Salt, Diammonium Phosphate (DAP), Whirlfloc, Ascorbic Acid)
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  • Last Updated: 2021-02-12 20:29 UTC