Old Braggot - Beer Recipe - Brewer's Friend

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Old Braggot

607 calories 45 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 240 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.35 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.181 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 607 calories (Per 12oz)
Carbs: 45 g (Per 12oz)
Created: Sunday December 17th 2023
1.181
1.025
20.5%
23.9
20.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Vienna15 lb Vienna 35 4 39.5%
10 lb Honey10 lb Honey - (late boil kettle addition) 35 2 26.3%
1 lb American - Carapils (Dextrine Malt)1 lb American - Carapils (Dextrine Malt) 33 1.8 2.6%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 2.6%
10 lb Munich - Light 10L10 lb Munich - Light 10L 33 10 26.3%
1 lb Smoked Malt1 lb Smoked Malt 37 5 2.6%
38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Teamaker Hops8 oz Teamaker Hops Hops Pellet 1 Boil 240 min 23.85 100%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Energizer Other Primary 0 min.
2 oz Yeast Nutrient Other Primary 0 min.
1 each oak spiral Other Secondary 0 min.
0.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
0.25 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 294 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.1 oz       Temp: 68 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 166 °F 152 °F 60 min
4.98 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 7 28  
Mash volume with grains 9.24 37  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 7.7 g | 30.8 qt) 6.1 24.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.95 g | 43.8 qt) 9.35 37.4  
Volume increase from sugar/extract (late additions) 0.85 3.4  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 13.1 52.4
Equipment Profile Used: System Default
 
Notes

Beer designed around the idea of only drinking it once it has aged a year at least.

Hops... Teamaker hops have low alpha acid and high beta acids. So the BU/GU numbers look really out of whack. Alpha acids become less bitter as they oxidize, and beta acids get more bitter as they oxidize. I'm having trouble finding information on this, but I'm assuming that oxidized beta acid bitterness is less signficant than the initial AA bitterness since aged beers end up less bitter typically. Say BA bitterness is half of AA bitterness after some aging... So aim for BA points twice the typical AAU for a given malt balance? Remember to write down your AA and BA units for the hops you used.

Water... In order to get a reasonable mash at all, we need a lot of water. There will be a very long boil to get down to reasonable fermenter volume.

Honey additions... For this yeast, staggered additions of sugar are recommended in order to get it up to the high EtOH target. You're also supposed to give more 02 at this point... Pasteurize in a jar at 140 for 30 min before cooling and adding?

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  • Last Updated: 2024-01-20 01:34 UTC