Hand of the Queen (Ommegang) - Beer Recipe - Brewer's Friend

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Hand of the Queen (Ommegang)

351 calories 35.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 180 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 351 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)
Created: Monday September 20th 2021
1.105
1.026
10.4%
34.9
32.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 74.1%
4 lb Briess - DME Pilsen Light4 lb DME Pilsen Light 45 2 14.8%
1 lb Belgian - Biscuit1 lb Belgian - Biscuit 35 23 3.7%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 3.7%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 1.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 1.9%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 45 min 32.04 66.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 2.82 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz amylase Other Other 30 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
2 gal 5# Schmitz decoction Decoction 160 °F 145 °F 10 min
5 gal add remaining grains and water Infusion -- 145 °F 30 min
1 gal head to 155F Temperature 145 °F 155 °F 30 min
12 gal collect until 1.084* Sparge 155 °F 165 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.88 27.5  
Mash volume with grains 8.64 34.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 6.3 g | 25.2 qt) 3.24 13  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 10.56 g | 42.2 qt) 7.5 30  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.12 40.5
Equipment Profile Used: System Default
 
Notes

Slow boil 2 hours then add hops according to schedule.

Cool, aerate and ferment at 65*F for 3 weeks, rack and let rise to 68F then add 4 oz oak cube, candy syrup,, 8 oz each figs, raisins, dates, heather deglazed in whiskey, added to secondary. After 1 month rack to tertiary until final gravity reached, package and cellar 6 months.

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  • Last Updated: 2022-01-07 00:14 UTC