2023 Barrel Brew Barleywine - Beer Recipe - Brewer's Friend

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2023 Barrel Brew Barleywine

297 calories 28.3 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 240 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 93%
Calories: 297 calories (Per 330ml)
Carbs: 28.3 g (Per 330ml)
Created: Sunday May 28th 2023
1.096
1.021
9.9%
77.9
13.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.90 kg Voyager Craft Malt - Veloria Schooner8.9 kg Veloria Schooner 35.9 3.6 87.6%
0.30 kg Bairds - Crystal Malt 1500.3 kg Crystal Malt 150 34 57 3%
0.15 kg Joe White - Extra Dark Crystal0.15 kg Extra Dark Crystal 34.5 103.61 1.5%
0.23 kg German - Acidulated Malt0.23 kg Acidulated Malt 27 3.4 2.3%
0.58 kg Cane Sugar0.58 kg Cane Sugar - (late boil kettle addition) 46 0 5.7%
10.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops $ 0.00 / g
$ 0.00 		Pellet 17 Boil 120 min 69.32 42.1%
25 g East Kent Goldings25 g East Kent Goldings Hops $ 0.00 / g
$ 0.00 		Pellet 5 Boil 15 min 5.8 26.3%
30 g East Kent Goldings30 g East Kent Goldings Hops $ 0.00 / g
$ 0.00 		Pellet 5 Boil 5 min 2.79 31.6%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 74 °C 67 °C 90 min
Mash out Temperature 67 °C 75 °C 15 min
10 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 2.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.28 L. Suggest reducing initial water volume to 45.04 L and adding 0.88 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 25.4
Mash volume with grains 31.7
Grain absorption losses -9.6
Remaining sparge water volume 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.9 L) 33
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -22.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 10.1 L) 23
Estimated amount in fermentor 23
Total: 43.5  
Equipment Profile Used: System Default
 
Notes

Split across grainfather and BIAb to get all first runnings. Conditioned base grain. Mashed in 10:30 am Friday 2 June. Mixed BIAB a couple of times, added hot water to raise back from 65 to 67. Ran the biab mash through GF mash, sparged the biab with about 10 litres and ran that through the GF mash, collected 30 litres @ 16 brix=1.064 (confirmed with hydrometer). Bread yeast nutrient around 1 hour. 2/3 tab whirlfloc @10min. Collected more 2nd runnings from BIAB, up to 33 litres @17 brix=1.067. 3:30pm 30 litres@18 brix=1.071. 5:30pm 26 litres @23Brix=1.092. 23 litres @ 24brix=1.098 end of cooling, 22 into fermenter at 24C. 60 sec o2.
Slurry from May Best Bitter of WY1028 made up to 500ml starter around 11am, pitched 10pm, 20C. Sat 3 June 9 am 18C, 23 brix= 1.095. 5pm full krausen cover, upped to 18.5C. Sun 10 am krausen ring around fermenter, 23.8 brix=1.096, upped to 19C. Weds 9 am no bubbles last couple of days, brix = 24 still, rehydrated and pitched 1 pack each of s04, windsor and us05, left temp at 19C. Thurs 8:30am, 13 Brix=1.024. 7:30pm 12.5 brix=1.022, upped to 20C. Sat 10/6 to 21C. Weds 3pm 12.5 brix=1.022.
Fri 16 Jun turned off heat and into back bedroom. Sat 16C. Sun 10.5C. Mon 9.5C.

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  • Last Updated: 2023-09-13 05:35 UTC