How Many Times - Beer Recipe - Brewer's Friend

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How Many Times

507 calories 55.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English 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: 29.4 °P (recipe based estimate)
Post Boil Gravity: 34.1 °P (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 507 calories (Per 12oz)
Carbs: 55.2 g (Per 12oz)
Created: Monday September 19th 2022
34.1 °P
10.8 °P
13.9%
33.5
19.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28.50 lb Crisp Malting - No.19 Floor Malt Maris Otter28.5 lb No.19 Floor Malt Maris Otter 37 3 85.3%
0.70 lb Simpsons - DRC0.7 lb DRC 34.7 115 2.1%
0.70 lb German - CaraMunich III0.7 lb CaraMunich III 34 57 2.1%
3.50 lb Mecca Grade - Metolius [Munich Style]3.5 lb Metolius [Munich Style] 35 8.7 10.5%
33.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Columbus1.25 oz Columbus Hops Pellet 13.4 Boil 60 min 29.16 33.3%
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 4.34 66.7%
3.75 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1419 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
logies distilled wawa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 50 130 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.5 qt Strike 165 °F 145 °F 90 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 63 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 8.35 33.4  
Mash volume with grains 11.02 44.1  
Grain absorption losses -4.18 -16.7  
Remaining sparge water volume (equipment estimates 3.22 g | 12.9 qt) 2.58 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.93 43.7
Equipment Profile Used: System Default
 
Notes

Recipe to be tripled and put in a 15 gallon whiskey barrel for approx 6 months to upwards of a year. May need to solera with a previous batch to top up barrel. Target 5.3-5.4 pH

ideal yeast choice wyeast scottish ale

pitch at 3million cells per mL per ° Plato
aerate like crazy. and re-oxygenate at 8 hours

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  • Last Updated: 2024-10-21 00:18 UTC