Brick Kiln - Beer Recipe - Brewer's Friend

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Brick Kiln

334 calories 33.4 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brad @ Jackie O's
Calories: 334 calories (Per 12oz)
Carbs: 33.4 g (Per 12oz)
Created: Wednesday July 22nd 2015
1.100
1.024
9.9%
38.7
28.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 27.3%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 27.3%
1.75 lb United Kingdom - Maris Otter Pale1.75 lb Maris Otter Pale 38 3.75 15.9%
20 oz German - Munich Light20 oz Munich Light 37 6 11.4%
14 oz Belgian - Special B14 oz Special B 34 115 8%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 4.5%
4 oz Belgian - Cara 45L4 oz Cara 45L 34 42 2.3%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.3%
2 oz Belgian - Chocolate2 oz Chocolate 30 340 1.1%
176 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 16 Boil 60 min 28.52 22.7%
10 g Goldings10 g Goldings Hops Pellet 4.5 Boil 30 min 6.16 22.7%
10 g Goldings10 g Goldings Hops Pellet 4.5 Boil 15 min 3.98 22.7%
14 g Goldings14 g Goldings Hops Pellet 4.5 Aroma 0 min 31.8%
44 g / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 337 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
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
4 gal No Sparge Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 3.32 g | 13.3 qt) 2.02 8.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 5.31 g | 21.2 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.02 20.1
Equipment Profile Used: System Default
"Brick Kiln" English Barleywine beer recipe by Brad @ Jackie O's. All Grain, ABV 9.94%, IBU 38.66, SRM 28.01, Fermentables: (Dry Malt Extract - Light, Pale 2-Row, Maris Otter Pale, Munich Light, Special B, Caramel / Crystal 60L, Cara 45L, Flaked Oats, Chocolate) Hops: (Warrior, Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2015-07-22 20:01 UTC