English Barleywine - Beer Recipe - Brewer's Friend

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English Barleywine

339 calories 36.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 72.1% (brew house)
Source: Brewfather
Calories: 339 calories (Per 12oz)
Carbs: 36.6 g (Per 12oz)
Created: Sunday June 11th 2023
1.101
1.028
9.6%
47.5
20.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale Malt, Maris Otter12 lb US - Pale Malt, Maris Otter 38 3 57.1%
5 lb US - Vienna Malt5 lb US - Vienna Malt 36.3 3.5 23.8%
2 lb BE - Biscuit2 lb BE - Biscuit 32.2 22.5 9.5%
1 lb US - Carastan Malt1 lb US - Carastan Malt 35.4 46.7 4.8%
1 lb US - Dark Crystal Malt1 lb US - Dark Crystal Malt 34.2 111.68 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings (EKG)1 oz East Kent Goldings (EKG) Hops Pellet 6 Boil 60 min 16.23 25%
1 oz Fuggle1 oz Fuggle Hops Pellet 4.75 Boil 60 min 12.85 25%
0.50 oz East Kent Goldings (EKG)0.5 oz East Kent Goldings (EKG) Hops Pellet 6 Boil 30 min 6.24 12.5%
0.50 oz Fuggle0.5 oz Fuggle Hops Pellet 4.75 Boil 30 min 4.94 12.5%
0.50 oz East Kent Goldings (EKG)0.5 oz East Kent Goldings (EKG) Hops Pellet 6 Boil 15 min 4.03 12.5%
0.50 oz Fuggle0.5 oz Fuggle Hops Pellet 4.75 Boil 15 min 3.19 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.80 tsp Gypsum (CaSO4) Water Agt Mash 0 min.
1 tsp Gypsum (CaSO4) Other Boil 10 min.
1.10 qt Lactic Acid (88%) Fining Boil 5 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
10 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Well Water 2022-0124
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.2 qt Temperature Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.19 36.8  
Mash volume with grains 10.87 43.5  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 1.59 g | 6.4 qt) 0.89 3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.2 28.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.08 40.3
Equipment Profile Used: System Default
 
Notes

Recipe adapted from "I See London"" recipe Zymurgy magazine.
Mash at 152° F for 60 minutes at 5.4 pH. Boil at low intensity for 90 minutes, then chill to 68° F. Rack to fermenter, then oxygenate for 120 seconds with oxygen before pitching yeast. Ferment at 66° F for 1 day, then 68° F until fermentation slows visibly (5 days), then 72° F for 10 days. Keg, then force carbonate while cold crashing to 2.5 vol CO2.

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  • Last Updated: 2024-11-15 20:17 UTC