Wedding barleywine - Beer Recipe - Brewer's Friend

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Wedding barleywine

310 calories 30.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 310 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created: Tuesday June 1st 2021
1.093
1.022
9.4%
91.9
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.75 lb United Kingdom - Maris Otter Pale17.75 lb Maris Otter Pale 38 3.75 74.9%
1.75 lb German - Wheat Malt1.75 lb Wheat Malt 37 2 7.4%
1.25 lb Belgian - CaraMunich1.25 lb CaraMunich 33 50 5.3%
0.80 lb Brown Sugar0.8 lb Brown Sugar 45 15 3.4%
0.80 lb United Kingdom - Crystal 55L0.8 lb Crystal 55L 34 55 3.4%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 2.1%
0.40 lb Franco-Belges - CaraVienna0.4 lb CaraVienna 27 20 1.7%
0.30 lb Honey Malt0.3 lb Honey Malt 37 25 1.3%
0.15 lb American - Chocolate0.15 lb Chocolate 29 350 0.6%
23.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Galena (13 AA)1.5 oz Galena (13 AA) Hops Pellet 13 Boil 120 min 62.35 42.9%
1 oz Fuggles (4.5 AA)1 oz Fuggles (4.5 AA) Hops Pellet 4.5 Boil 90 min 14.11 28.6%
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 5 Boil 80 min 15.46 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
0.40 oz Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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 1.75 qt/lb 10.02 40.1  
Mash volume with grains 11.85 47.4  
Grain absorption losses -2.86 -11.5  
Remaining sparge water volume (equipment estimates 1.67 g | 6.7 qt) 0.53 2.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.63 g | 34.5 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.55 42.2
Equipment Profile Used: System Default
 
Notes

yeast starter: begin 2 days prior to brew day
454 grams DME, 1/4tsp nutrient in 4.5 liters water, boil for 15 min
Allow to cool, pitch yeast
Done after 12-18 hours
Put in refrigerator for 2 days
Decant liquid, pitch yeast

Mash: 7.5gal at 162 (target 150 for three hours) -- consider recalculating to increase by a degree or two
Sparge: 4.25gal
Boil: two hours

Mash additions:
3g gypsum
4g epsom salt
3g CaCl
9g chalk
4g baking soda
17ml lactic acid

(consider dropping salts by a gram out of conservativeness)

Add 3 minutes of pure O2 to wort

Add 3/4 cup whiskey and/or brandy to keg

TO BUY:
Chalk
Epsom Salt
Yeast Nutrient
Star san

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  • Last Updated: 2021-06-27 23:13 UTC