Extra Special Barleywine - Beer Recipe - Brewer's Friend

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Extra Special Barleywine

346 calories 31.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 346 calories (Per 12oz)
Carbs: 31.6 g (Per 12oz)
Created: Monday March 28th 2016
1.104
1.021
11.0%
65.0
21.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 45.8%
11 lb United Kingdom - Golden Promise11 lb Golden Promise 37 3 45.8%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 4.2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.1%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 2.1%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Challenger 2 oz Challenger Hops Pellet 9.6 Boil 90 min 54.64 50%
1 oz Challenger 1 oz Challenger Hops Pellet 9.6 Boil 10 min 9.26 25%
1 oz Challenger 1 oz Challenger Hops Pellet 9.6 Boil 1 min 1.1 25%
4 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Single Infusion Mash Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 7.2 28.8  
Mash volume with grains 9.12 36.5  
Grain absorption losses -3 -12  
Remaining sparge water volume 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.15 g | 36.6 qt) 9 36  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 5.85 g | 23.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 12.25 49
Equipment Profile Used: System Default
 
Notes

The original version used buckwheat honey and the flavor didn't end up coming through at all so I'm not going to keep using it.

The last one used all MO for the base malt and it came out too bready. In the next one I'm going to split the base malt between MO and Golden Promise. That might reduce the breadiness some. People have reviewed Golden Promise as tasting a little more sweet and a little less bready so hopefully that change will get me where I'm hoping to be.

I didn't really taste or smell the typical English Yeast character so I'm going to use Windsor and Nottingham in the next one. Try to get some ester production out of Windsor before I pitch Nottingham in there to dry it out some.

Adding special b and pale chocolate should darken it and add some interesting flavor. I use that combo in my dark mild and I really like it a lot in that beer, hopefully it has the same affect in a barleywine.

I plan on skipping the simple sugars in the next one. I'm finding that over 11% abv is just not pleasant for me to drink. I can get between 10 and 11 on my gear so there's no reason to add the sugar to push it higher than that. It works better in a belgian quad or RIS, but I don't think it adds anything to an english barleywine. It's not supposed to be an aggressive beer, but a satisfying and comforting beer to drink by the fire when it's cold.

I might separate some of it out after fermentation to experiment some spices/oak/fruit etc...

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  • Last Updated: 2019-02-23 17:58 UTC