Barleywine #3
354 calories
34.2 g
12 oz
Target Water Profile
Reverse Osmosis (1 PPM)
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
25.1 qt |
Dough In |
Strike |
164 °F |
148 °F |
85 min |
2.75 gal |
Fly Sparge |
Sparge |
170 °F |
167 °F |
30 min |
Starting Mash Thickness:
1.25 qt/lb
Starting Grain Temp:
65 °F |
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.25 qt/lb
|
6.41 |
25.6
|
Mash volume with grains
|
8.05 |
32.2
|
Grain absorption losses
|
-2.56 |
-10.3
|
Remaining sparge water volume
|
3.62 |
14.5
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 8.01 g | 32 qt)
|
7.21 |
28.8
|
Volume increase from sugar/extract (late additions)
|
0.16 |
0.6
|
Boil off losses
|
-2.25 |
-9
|
Hops absorption losses (first wort, boil, aroma)
|
-0.17 |
-0.7
|
Post boil volume (equipment estimates 4.95 g | 19.8 qt)
|
5.75 |
23
|
Estimated amount in fermentor
|
5.75 |
23
|
Total:
|
10.02
|
40.1
|
Equipment Profile Used: |
System Default |
"Barleywine #3" English Barleywine beer recipe by HM Clearfield. All Grain, ABV 12.01%, IBU 63.81, SRM 16.33, Fermentables: (Spring Barley Pale Ale Malt, Munich Type II (Dark), Abbey Malt, Extra Dark Crystal 160L, Dry Malt Extract - Light, Crystal 55L) Hops: (Willamette, East Kent Golding, Magnum) Other: (Calcium Chloride (dihydrate), Gypsum, Epsom Salt (MgSO4))
Last Updated and Sharing
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- Last Updated: 2023-03-15 23:21 UTC