Sr. X Barley Wine - Beer Recipe - Brewer's Friend

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Sr. X Barley Wine

315 calories 28.4 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 315 calories (Per 330ml)
Carbs: 28.4 g (Per 330ml)
Created: Saturday May 2nd 2015
1.102
1.020
10.7%
70.5
31.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Pilsner7 kg Pilsner 38 1.6 77.8%
2 kg United Kingdom - Crystal 90L2 kg Crystal 90L 33 90 22.2%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Warrior42 g Warrior Hops Pellet 18.4 Boil 60 min 70.54 60%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Aroma 0 min 40%
70 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Fly Sparge -- 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 22.5
Mash volume with grains 28.4
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 12.5 L) 8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 30.9  
Equipment Profile Used: System Default
"Sr. X Barley Wine" English Barleywine beer recipe by Poletto. All Grain, ABV 10.74%, IBU 70.54, SRM 31.16, Fermentables: (Pilsner, Crystal 90L) Hops: (Warrior, Fuggles)
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  • Public: Yup, Shared
  • Last Updated: 2015-05-02 13:13 UTC