Dark English Barleywine - Beer Recipe - Brewer's Friend

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Dark English Barleywine

314 calories 27.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tamás Benics
Calories: 314 calories (Per 330ml)
Carbs: 27.7 g (Per 330ml)
Created: Friday April 8th 2022
1.102
1.019
10.8%
37.2
36.5
5.4
8,083.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Crisp Malting - Finest Maris Otter6 kg Finest Maris Otter Ft 660.00 / kg
Ft 3,960.00 		38 3 75%
1 kg Rice Hulls1 kg Rice Hulls Ft 210.00 / L
Ft 210.00 		0 0 12.5%
0.10 kg Viking - Black Malt0.1 kg Black Malt Ft 1,150.00 / kg
Ft 115.00 		21 500 1.3%
0.80 kg Viking - Caramel 3000.8 kg Caramel 300 Ft 760.00 / kg
Ft 608.00 		35 152.4 10%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated Ft 1,300.00 / kg
Ft 130.00 		27 3.4 1.3%
8 kg / Ft 5,023.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Ft 15.80 / g
Ft 790.00 		Pellet 5 Boil at 100 °C 60 min 30.98 50%
50 g East Kent Goldings50 g East Kent Goldings Hops Ft 15.80 / g
Ft 790.00 		Pellet 5 Aroma 5 min 6.18 50%
100 g / Ft 1,580.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 qt Protafloc Ft 100.00 / each
Ft 100.00 		Fining Whirlpool 5 min.
Ft 100.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Ft 1,380.00 / each
Ft 1,380.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
Ft 1,380.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 43.7 g       Temp: 20 °C       CO2 Level: 1.4 Volumes
 
Target Water Profile
Tököli csapvíz
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Active carbon filtered and aeriated to let go of chlorine.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.9 L Strike 74 °C 67 °C 60 min
7.7 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 21.6
Mash volume with grains 26.9
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 11.4 L) 5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 18
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 15
Going into fermentor 15
Total: 26.9  
Equipment Profile Used: System Default
 
Notes

3 liter yeast starter is needed before brewday.
90 minutes at 2700 Watt boil performance.
10 g yeast nutrient at 10 minutes of boil.
Fermentation in the first week shall be around 15-18°C ambient temperature gradually increasing.
Internally generated heat is significant, will be around 2 °C
Primary fermentation in the in the bucket for 5 days
Check the bubble against any leaks!
Secondary fermentation for 2 weeks in room temperature.
Secondary fermentation in the bubble set to +1.5 Bar at very low temperature!
Clean 45pieces of 0.33 Euro bottles!
Bottle the beer in extremely low temperature! The escaping CO2 foam protects it from oxidation. Later on while the beer is bottle conditioning additional CO2 will appear in the beer.
Aging in bottle for at least 6 months!

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  • Last Updated: 2022-04-12 18:10 UTC