Buonarrotis Barley Wine-2022 - Beer Recipe - Brewer's Friend

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Buonarrotis Barley Wine-2022

403 calories 35.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Reevesie
Calories: 403 calories (Per 12oz)
Carbs: 35.5 g (Per 12oz)
Created: Wednesday May 25th 2022
1.121
1.023
12.9%
139.6
12.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 42.7%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 17.6%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 42 0.5 16%
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 16%
23 oz Agave Nectar23 oz Agave Nectar 35 2 7.7%
18.74 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz CTZ (15.5 AA)3 oz CTZ (15.5 AA) Hops Pellet 15.5 Boil 60 min 100.56 27.3%
2 oz Nugget (14 AA)2 oz Nugget (14 AA) Hops Pellet 14.2 Boil 15 min 30.48 18.2%
2 oz Cascade (7 AA)2 oz Cascade (7 AA) Hops Pellet 6.8 Whirlpool at 200 °F 15 min 8.52 18.2%
2 oz Centennial (10 AA)2 oz Centennial (10 AA) Hops Pellet 8.7 Whirlpool at 200 °F 15 min 18.2%
2 oz Chinook (13 AA)2 oz Chinook (13 AA) Hops Pellet 12 Whirlpool at 200 °F 15 min 18.2%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each FermCapS Water Agt Boil 2 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike Strike 164.5 °F 151 °F 60 min
Batch Sparge Sparge 151 °F -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains (equipment estimates 3.42 g | 13.7 qt) 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.86 3.4  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Going into fermentor 5.5 22  
Total: 6.89 27.6
Equipment Profile Used: System Default
 
Notes

5/25/22-Starting with 5G of Smog City Brewings Monster Brew Day wort. Will add extract, H2O, and hops for a 1hr. boil before cooling and fermenting. I dont think I have any barrels empty, so I will probably just add oak cubes for long-term aging in a carboy.

7/25/2020-Been in the fermenter for 6 weeks (on oak for 4). Tasting notes, before it gets moved into a keg for carbonation: vinous, maybe slightly oxidized. Spicy, distinct cactus aftertaste. SRM about 13, attenuated a little bit on the sweet side, approximately 12.7%. Very caramelly. There is a slight coffee bitterness to it, but more dulce de leche sweet.

6/22/2020-Dry-hopped and added 1 oz. oak.

6/10/2020-American Barley Wine, with a parti-gyle (PA/Bitter) for the grain as well. The Agave, Sugar, and Honey are backup for low efficiency in the mash. I am using the same hops as in Bigfoot Barley Wine, but as I have never had that beer, I am just thinking that it's popularity makes it worth mimicking. I added 10ml 75% Phosphoric Acid, 2g. CaSO4, 4.5g. CaCl, 1.5g. Epsom to Mash. I added 1g. CaSO4, 2.5g, CaCl, .75g. Espom to Sparge. Mash pH should have been around 5.4. Put it on the yeast cake from the Red Rye as a starter.

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  • Last Updated: 2022-05-29 00:27 UTC