The Beast of London - Beer Recipe - Brewer's Friend

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The Beast of London

305 calories 28.4 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: 6.75 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 305 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
URL: https://byo.com/recipe/winters-barleywine/
Created: Monday November 14th 2022
1.092
1.019
9.6%
84.9
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Thomas Fawcett - English Pearl Pale Ale Malt16 lb English Pearl Pale Ale Malt 38 2.6 80%
1 lb Dingemans - Aromatic Malt1 lb Aromatic Malt 36.3 19 5%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 2.5%
1 lb Crisp Malting - Crystal Dark - 77L1 lb Crystal Dark - 77L 33.1 77 5%
0.50 lb Weyermann - Caramunich Type 30.5 lb Caramunich Type 3 34 57 2.5%
1 lb Brown Sugar1 lb Brown Sugar 45 15 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 14 Boil 60 min 77.15 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 4.5 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 5 min 3.3 12.5%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 0 min 25%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Dry Hop at 70 °F 3 days 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - British Ale 1335
Amount:
2 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.7 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Seattle - Cedar Water - Q2 - 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80.1 10 24 103.7 1 22.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Saccaryfication Strike 159 °F 149 °F 60 min
Mash Out Temperature 149 °F 169 °F 15 min
1.3 gal Sparge Fly Sparge 169 °F 169 °F 40 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 2.65 g | 10.6 qt) 2.18 8.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Name
===
The Beast of London is a reference to The Beast of London Below in Neil Gaiman's novel Neverwhere.

From the Novel
===
"...One night in December the beast runned away, ran into the Fleed Ditch, and vanished into the sewers. And it fed on the sewage and it grew, and it grew. And it got meaner, and nastier. They'd send in hunting parties after it from time to time."
The Marquis pursed his lips. "It must have died three hundred years ago."
Old Bailey shook his head. "Things like that, they're too vicious to die. Too old and big and nasty."

From the Original Recipe
===
This is kind of a hybrid English/American barleywine

Ingredients in original recipe for reference
===
15 lbs. (6.8 kg) English pale ale malt
1 lb. (454 g) aromatic malt
0.5 lb. (227 g) Carapils® malt
1 lb. (454 g) crystal malt (65 °L) (preferably English)
0.5 lb. (227 g) CaraMunich® III malt
1 lb. (454 g) raw brown sugar
28 AAU Magnum hops (60 min.) (2 oz./57 g at 14% alpha acids)
4.5 AAU Fuggle hops (10 min.) (1 oz./28 g at 4.5% alpha acids)
6 AAU Cascade hops (5 min.) (1 oz./28 g at 6% alpha acids)
2 oz. (57 g) East Kent Goldings hops (whirlpool)
2 oz. (57 g) Styrian Goldings hops (dry hop)
Wyeast 1335 (British Ale II), Omega Yeast OYL-013 (British Ale VI), or LalBrew Nottingham yeast
3⁄4 cup corn sugar (if priming)

Stats from recipe
===
OG = 1.097 FG = 1.028
IBU = 70 SRM = 17 ABV = 9.3%

Ingredients from Micro Homebrew and Downsized for Half Batch:
===
8 lbs -- Thomas Fawcett Pale Pearl (2.1-2.9°L)
0.5 lbs -- Aromatic 15.5-23°L (Dingemans)
0.25 lbs -- Carapils 1.3-1.5°L (Breiss)
0.5 lbs -- Crystal 77°L (Crisp) ---- NOTE: 65 is what is called for, ask about it.
0.25 lbs -- CaraMunich III 53-60°L (Weyermann)
0.5 lbs -- Brown Sugar
***
14 AAU Magnum
2.25 AAU Fuggle
3 AAU Cascade
1 oz East Kent Goldings
1 oz Styrian Goldings -- dry hop, whole

Notes from recipe formulation:

  • This will need a yeast starter even though it is a half batch because it's such a big beer.
  • I doubt they have whole styrian golding hops but I'm afraid of the effect of using the pellets for dry hopping, it seems impossible to filter well enough, it will get into the final beer. Maybe cold crashing before bottling could help.
  • I am upping my efficiency to 65%. I've gotten that only twice but I don't want to distort the recipe too much from the original, especially for this big of a beer. I will just... try to do a good job.
  • The recipe says to let the beer rise up to 70 fermentation temp after 3 days.
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  • Last Updated: 2022-11-24 21:30 UTC