Hood Rich - Beer Recipe - Brewer's Friend

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Hood Rich

502 calories 35.7 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 240 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.151 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 502 calories (Per 12oz)
Carbs: 35.7 g (Per 12oz)
Created: Monday February 1st 2021
1.151
1.018
17.5%
40.2
16.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
29 lb US - Pale 2-Row29 lb Pale 2-Row 37 1.8 91.7%
1 lb American - Caramel / Crystal 120L1 lb American - Caramel / Crystal 120L 33 120 3.2%
10 oz German - Acidulated Malt10 oz German - Acidulated Malt 27 3.4 2%
1 lb Cane Sugar1 lb Cane Sugar 46 0 3.2%
31.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - AU Galaxy0.5 oz AU Galaxy Hops Pellet 14 Boil 60 min 17.95 28.6%
1.25 oz Yakima Valley Hops - AU Galaxy1.25 oz AU Galaxy Hops Pellet 14 Boil 15 min 22.26 71.4%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 251 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.16 gal Strike 164 °F 148 °F 60 min
6 gal Sparge 180 °F 170 °F --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 7.66 30.6  
Mash volume with grains 10.11 40.4  
Grain absorption losses -3.83 -15.3  
Remaining sparge water volume (equipment estimates 7.91 g | 31.7 qt) 6.35 25.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 11.57 g | 46.3 qt) 10 40  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 14 56
Equipment Profile Used: System Default
 
Notes

Use batch sparge method.
Mash at 148 for one hour, collect as much wort as you can. Bring to a boil as soon as possible.
Fill mash back up with 180 degree water, stir and collect as much as you can.
Target 10 gallons of wort at 1.078 to achieve 5.25 gallons at end of boil.
2 to 4 weeks primary.
Transfer to secondary with french oak chips soaked in cognac.
Age for 11 months on oak chips.

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  • Last Updated: 2021-11-06 15:21 UTC