Re-Bar Reiterated Mash Barleywine - Beer Recipe - Brewer's Friend

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Re-Bar Reiterated Mash Barleywine

372 calories 32.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Based on Chris Colby's Gjallarhorn Ale
Calories: 372 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created: Thursday March 11th 2021
1.112
1.021
13.5%
90.6
5.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 6-Row4 lb Pale 6-Row 35 1.8 16.4%
11 lb German - Bohemian Pilsner11 lb Bohemian Pilsner 38 1.9 45%
2.50 lb German - Vienna2.5 lb Vienna 37 4 10.2%
5 lb Flaked Corn5 lb Flaked Corn 40 0.5 20.4%
1.25 lb Corn Sugar - Dextrose1.25 lb Corn Sugar - Dextrose 42 0.5 5.1%
0.70 lb German - Acidulated Malt0.7 lb Acidulated Malt 27 3.4 2.9%
24.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Apollo2 oz Apollo Hops Pellet 20 Boil 90 min 90.56 100%
2 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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 8.7 34.8  
Mash volume with grains 10.56 42.2  
Grain absorption losses -2.9 -11.6  
Remaining sparge water volume 2.85 11.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.18 g | 24.7 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 11.55 46.2
Equipment Profile Used: System Default
 
Notes

1st mash

4 lbs. (1.4 kg) 6-row pale malt
3 lbs. (1.5 kg) flaked maize
4 lbs. (1.7 kg) Pilsner malt
0.5 lbs Vienna malt
.35 lbs Acidulated Malt

Second mash
7 lbs. (1.4 kg) Pilsner
2 lbs. (1.5 kg) flaked maize
2 lbs. (1.1 kg) Vienna malt
.35 lbs Acidulated malt

Step by Step
In your lauter tun, mash grains for the first mash at 150 °F in 4.5 gallons of water. Stir in first dose of calcium chloride as you mash in. Hold at 150 °F (66 °C) for 45 minutes, stirring occasionally, then stir 150 °F (66 °C) water into the mash to make a total volume of 6.5 gallons (23 L). Let mash sit for about 5 minutes (for grains to settle), then recirculate briefly and run this wort off to your kettle. (You can do this very quickly.)

Scoop and rinse your mash tun. Dissolve second dose of calcium chloride into wort, then stir grains for second mash into wort and adjust mash temperature to 150 °F (60 °C). Hold mash at 150 °F (60 °C) for 45 minutes, then ramp mash temperature up to 154 °F (68 °C) and hold for another 45 minutes. Stir mash when heat is being applied and adjust burner so that the temperature doesn’t increase more than 2 °F (~1 °C) per minute. Heat mash to 168 °F (76 °C), then scoop over to lauter tun. Let mash sit for 15 minutes, then recirculate and run off wort. Sparge with enough 170 °F (77 °C) water to collect 8 gallons (23 L) of wort.

Bring to a boil and add hops. Boil for 90 minutes, adding yeast nutrients for final 15 minutes of boil. Cool wort to 62 °F and transfer 5.5 gallons (17 L) to fermenter. Aerate main wort with oxygen for two minutes. Pitch sediment from yeast starter. Aerate wort 8-12 hours later with a 1-minute shot of oxygen. Ferment at 65 °F until fermentation ceases.

Tips:
On your 2nd mash, try adding 1 to 1.5 gallons of water first when you dough in grain. Then your grain will be absorbing water and not your priceless wort ;)

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  • Last Updated: 2021-03-11 16:52 UTC