Old Blevins No. 1 - Beer Recipe - Brewer's Friend

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Old Blevins No. 1

311 calories 32.3 g 12 oz
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Beer Stats
Method: BIAB
Style: English Barleywine
Boil Time: 90 min
Batch Size: 3.2 gallons (ending kettle volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (ending kettle)
Hop Utilization: 94%
Calories: 311 calories (Per 12oz)
Carbs: 32.3 g (Per 12oz)
Created: Tuesday January 26th 2021
1.093
1.024
9.1%
46.9
27.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
136 oz Deer Creek - Keystone Pale136 oz Keystone Pale $ 0.00 / oz
$ 0.00 		37.7 2.9 68.7%
32 oz Deer Creek - Double Dutch32 oz Double Dutch $ 0.00 / oz
$ 0.00 		35.4 20 16.2%
20 oz Deer Creek - Twilight Wheat20 oz Twilight Wheat $ 0.00 / oz
$ 0.00 		37.7 8.5 10.1%
6 oz Deer Creek - Roasted Barley6 oz Roasted Barley $ 0.00 / oz
$ 0.00 		33 300 3%
4 oz Deer Creek - Crystal 1204 oz Crystal 120 $ 0.00 / oz
$ 0.00 		33 120 2%
198 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Yakima Valley Hops - Magnum0.8 oz Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 12.6 Boil 60 min 46.93 28.6%
1 oz Yakima Valley Hops - Willamette1 oz Willamette Hops $ 0.00 / oz
$ 0.00 		Pellet 4.9 Boil 0 min 35.7%
1 oz Yakima Valley Hops - Cascade1 oz Cascade Hops Lupulin Pellet 12.5 Boil 0 min 35.7%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Lactic acid Water Agt Mash 75 min.
0.06 tsp Calcium Chloride (anhydrous) Water Agt Mash 75 min.
0.50 tsp Gypsum Water Agt Mash 75 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 63 75 45
Amber Balanced
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.49 gal Strike 162 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.05 24.2  
Mash volume with grains 7.04 28.1  
Grain absorption losses -1.55 -6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.56 g | 22.2 qt) 4.25 17  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 1.9 g | 7.6 qt) 3.2 12.8  
Estimated amount in fermentor 3.2 12.8  
Total: 6.05 24.2
Equipment Profile Used: System Default
 
Notes

This recipe changes slightly from year to year.

‘21 used 5% sugar for gravity points, late hopped with Idaho 7 and Loral. Fermented with BRY-97.

‘22 used 3.5% sugar and was late hopped with Cascade and Chinook (better choices than ‘21). BRY-97
2-year tasting notes: caramel brown color. Hard pour gives a moderate head that doesn’t last. Fizz remains present throughout. Stone fruit, floral nose. Stone fruit, caramel, vanilla, boozy warmth taste. Finishes slightly dry, bitterness is appropriate. Possible slight oxidation as color has deepened over time. Sugar feels inappropriate but overall, a solid BW.

‘23 used no sugar but 8% Cherrywood Smoked Malt. Late hopped with Willamette. WY1318.

'24 no sugar, used 3% Roasted Barley. Late hopped with Willamette and Cascade. WY1318

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  • Last Updated: 2024-09-08 22:47 UTC