"Reverend Craig" Bourbon Barleywine - Beer Recipe - Brewer's Friend

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"Reverend Craig" Bourbon Barleywine

382 calories 32.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 60.8% (brew house)
Source: RunDocRun
Calories: 382 calories (Per 12oz)
Carbs: 32.4 g (Per 12oz)
Created: Friday December 28th 2012
1.115
1.020
12.6%
116.8
17.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.61 lb American - Pale 2-Row19.61 lb Pale 2-Row 37 1.8 75.7%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 5.8%
1 lb American - Victory1 lb Victory 34 28 3.9%
0.80 lb American - Caramel / Crystal 80L0.8 lb Caramel / Crystal 80L 33 80 3.1%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 11.6%
25.91 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Chinook2 oz Chinook Hops Pellet 12.5 Boil 70 min 65.35 36.4%
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 4.6 Boil 55 min 17.08 27.3%
1 oz Centennial1 oz Centennial Hops Pellet 9.7 Boil 25 min 17.07 18.2%
1 oz Citra1 oz Citra Hops Leaf/Whole 15.2 Boil 15 min 17.35 18.2%
5.50 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.35 Sparge over 30 min. Fly Sparge -- 156 °F 65 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 10.02 40.1  
Mash volume with grains 11.86 47.4  
Grain absorption losses -2.86 -11.5  
Remaining sparge water volume (equipment estimates 1.56 g | 6.3 qt) 0.36 1.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 8.71 g | 34.8 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.38 41.5
Equipment Profile Used: System Default
 
Notes

Primary Fermentation: Was complete within 1 week. 3rd successive identical FG measurement taken on day 9.

Secondary Fermentation: 6-9 months with the majority of that time spent aging on oak cubes (see below)

Add 1.3 oz. Hungarian Oak Cubes (med. toast) and 0.7 oz. American Oak Cubes (Med. plus toast) to secondary
Prepare by soaking in bourbon x2 weeks. Discard bourbon (it's hard to take away bourbon flavor once it's added to the fermenter!).

The story behind the name:
Baptist minister and distiller, Rev. Elijah Craig (1738-1808) is widely credited with inventing Bourbon Whiskey, and was the first to utilize extended aging of the spirit in charred oak casks to impart Bourbon's distinct flavor and color.

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  • Last Updated: 2012-12-31 23:07 UTC