Barleywine #3 - Beer Recipe - Brewer's Friend

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Barleywine #3

354 calories 34.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 7.21 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: HM Clearfield
Hop Utilization: 99%
Calories: 354 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created: Monday December 5th 2022
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Old Tom's Barleywine

by Tylor Miranda

OG: 1.102 FG: 1.027 ABV: 9.9% IBU: 52

1.106
1.024
12.0%
63.8
16.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Thomas Fawcett - Spring Barley Pale Ale Malt17 lb Spring Barley Pale Ale Malt 38 2.6 75.6%
2 lb Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark) 37 10 8.9%
0.50 lb Weyermann - Abbey Malt0.5 lb Abbey Malt 36.8 17 2.2%
0.50 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 2.2%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 8.9%
0.50 lb United Kingdom - Crystal 55L0.5 lb Crystal 55L 34 55 2.2%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
46 g Yakima Valley Hops - Willamette46 g Willamette Hops Pellet 4.9 Boil 30 min 16.29 36.5%
10 g Yakima Valley Hops - Willamette10 g Willamette Hops Pellet 7 Boil 0 min 7.9%
56 g Yakima Valley Hops - East Kent Golding56 g East Kent Golding Hops Pellet 4.8 Boil 60 min 25.28 44.4%
14 g Yakima Valley Hops - Magnum14 g Magnum Hops Pellet 16.9 Boil 60 min 22.25 11.1%
126 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
5 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 546 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Reverse Osmosis (1 PPM)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 3 0 71 77 0
Mash Chemistry and Brewing Water Calculator
 
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))
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  • Last Updated: 2023-03-15 23:21 UTC