Atlantic Barleywine - Beer Recipe - Brewer's Friend

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Atlantic Barleywine

351 calories 34.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 351 calories (Per 330ml)
Carbs: 34.2 g (Per 330ml)
Created: Monday January 11th 2016
1.113
1.026
11.5%
94.0
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.10 kg United Kingdom - Maris Otter Pale6.1 kg Maris Otter Pale 38 3.75 60.7%
0.75 kg German - CaraMunich II0.75 kg CaraMunich II 34 46 7.5%
0.24 kg American - Caramel / Crystal 80L0.24 kg Caramel / Crystal 80L 33 80 2.4%
0.24 kg Belgian - Special B0.24 kg Special B 34 115 2.4%
0.12 kg German - Carapils0.12 kg Carapils 35 1.3 1.2%
2.60 kg Liquid Malt Extract - Amber2.6 kg Liquid Malt Extract - Amber 35 10 25.9%
10.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
77.40 g Chinook77.4 g Chinook Hops Pellet 12.6 Boil 60 min 91.28 66.5%
24 g Hersbrucker24 g Hersbrucker Hops Pellet 2.4 Boil 15 min 2.68 20.6%
15 g Hersbrucker15 g Hersbrucker Hops Pellet 2.4 Boil 0 min 12.9%
116.40 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 252 B cells required
Wyeast 1762
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sugarloaf WTP Winneke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 15 19 10 12
8g CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Strike water 71C Infusion -- 65 °C 60 min
21 L Sparge -- 76 °C 1 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.4
Mash volume with grains 27.3
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 12.3 L) 8.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 28.1 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 19
Going into fermentor 19
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

Pitch at 16C and wait until ferm active
Raise temp 1C per day for 3 days upto 19C
To support both yeasts and let the 1762 finish off

Mash at 65C for 60 mins with HERMS running to get max efficiency

Check that PH is 5.2-5.4 range

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  • Public: Yup, Shared
  • Last Updated: 2016-01-17 07:51 UTC