Old Mutton Chops - Beer Recipe - Brewer's Friend

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Old Mutton Chops

397 calories 41.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Pat Baar
Calories: 397 calories (Per 12oz)
Carbs: 41.3 g (Per 12oz)
Created: Monday December 22nd 2014
1.118
1.031
11.3%
37.3
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 57.1%
2 lb United Kingdom - Munich2 lb Munich 37 6 9.5%
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 28.6%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 6.7 Boil 90 min 16.9 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 60 min 16.98 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 5 min 3.39 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp yeast nutrient Other Boil 15 min.
4 oz oak chips Spice Secondary 90 min.
1 each whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 432 B cells required
Super high Gravity YEast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt single step infusion Infusion -- 149 °F 90 min
Starting Mash Thickness: 2.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.1 qt/lb 7.88 31.5  
Mash volume with grains 9.08 36.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 0.78 3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 4.64 g | 18.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

Use London Ale yeast to produce English ale flavors, Use White Labs Super High Gravity Yeast to finish the process in case the ESB Yeast gets stuck as alcohol rises above 11%
I suspect that fermentation will take about two weeks before it can be racked to secondary and the oak chips added.
Make a yeast culture from the bottom of the primary fermenter for your next brew.

No sparge. Add enough water to bring the pre boil volume up to 7 gallons, should be about 2.5 gallons.
Make a lighter batch of ale from the remaining grain and some more DME.

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  • Last Updated: 2015-10-27 20:49 UTC