Gordon Strong's Belgian Barleywine - Beer Recipe - Brewer's Friend

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Gordon Strong's Belgian Barleywine

359 calories 31.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Barleywine
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 58% (ending kettle)
Source: Gordon Strong
Calories: 359 calories (Per 12oz)
Carbs: 31.4 g (Per 12oz)
Created: Wednesday March 10th 2021
1.108
1.020
11.5%
47.3
16.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb Dingemans - Pale Ale 14.5 lb Pale Ale 36.8 3.9 60.9%
1.50 lb Dingemans - Belgian Pilsner Malt1.5 lb Belgian Pilsner Malt 37 1.6 6.3%
2 lb Dingemans - Aromatic Malt2 lb Aromatic Malt 36.3 19 8.4%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 34.5 22 2.1%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 3.1%
0.60 lb Belgian - CaraVienne0.6 lb CaraVienne 34 20 2.5%
0.20 lb Belgian - Cara 45L0.2 lb Cara 45L 34 42 0.8%
2 oz Belgian - Special B2 oz Special B 34 115 0.5%
3.65 lb Cane Sugar3.65 lb Cane Sugar - (late boil kettle addition) 46 0 15.3%
23.82 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - CTZ1 oz CTZ Hops Pellet 13.1 Boil 60 min 43.27 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 2.87 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.15 25%
2 oz / $ 0.00
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
0.85 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.57 30.3  
Mash volume with grains 9.18 36.7  
Grain absorption losses -2.52 -10.1  
Remaining sparge water volume 2.96 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.69 g | 22.8 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 10.52 42.1
Equipment Profile Used: System Default
 
Notes

Mash at 152, ferment at 72 degrees.

Alternative yeasts include WL Antwerp Ale yeast, WL Bastogne and Belgian Ardennes Yeast

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  • Last Updated: 2021-05-11 01:57 UTC