Bridge over troubled water 2025 - Beer Recipe - Brewer's Friend

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Bridge over troubled water 2025

309 calories 33 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22.75 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 309 calories (Per 330ml)
Carbs: 33 g (Per 330ml)
Created: Monday April 14th 2025
1.099
1.027
9.4%
37.1
17.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Black Rock - Amber Liquid Malt Extract (LME)3 kg Amber Liquid Malt Extract (LME) - (late boil kettle addition) 36 7.2 33%
5.50 kg BE - Pale Ale5.5 kg Pale Ale 38 3.4 60.4%
300 g Proximity - Caramunich 60300 g Caramunich 60 34.5 60 3.3%
300 g American - Caramel / Crystal 90L300 g Caramel / Crystal 90L 33 90 3.3%
9.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 30.22 57.1%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 20 min 6.86 21.4%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 0 min 21.4%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.3 L Infusion 66 °C 66 °C 60 min
6.6 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 8.7 L) 7.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24 L) 22.8
Volume increase from sugar/extract (late additions) 2.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 29.8  
Equipment Profile Used: System Default
 
Notes
  • 2 liter yeast starter with 200g DME
  • Start to ferment at 20degr and raise to 21degr for the last third
  • Add 2 oak spirals at the end of fermentation for 7 days
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2025-04-15 20:10 UTC