English Barley Wine - Beer Recipe - Brewer's Friend

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English Barley Wine

348 calories 34.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: English Barleywine
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 65% (brew house)
Source: WK Smith / Various
Calories: 348 calories (Per 12oz)
Carbs: 34.7 g (Per 12oz)
Created: Sunday June 19th 2016
1.104
1.025
10.5%
64.6
26.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 44%
2 lb American - Vienna2 lb Vienna 35 4 8.8%
6 lb Liquid Malt Extract - Maris Otter6 lb Liquid Malt Extract - Maris Otter 36 4 26.4%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 8.8%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.1%
1 lb Turbinado1 lb Turbinado 44 10 4.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.2%
22.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7 Boil 60 min 34.41 33.3%
2 oz U.S. Willamette2 oz U.S. Willamette Hops Pellet 5.5 Boil 30 min 20.78 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.7 Boil 15 min 6.95 16.7%
1 oz Cascade1 oz Cascade Hops Pellet 5 Boil 5 min 2.45 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp irish moss Fining Boil 15 min.
2 oz yeast nutrient Other Primary --
0.50 oz acid blend Water Agt Mash --
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced CO2       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Gypsum: ~1.5 tsp
Epsom salt: ~0.2 tsp
Calcium chloride: ~0.7 tsp
Baking Soda: ~0.6 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt 5.25gal at 165F Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 9.86 g | 39.5 qt) 9.39 37.6  
Mash volume with grains (equipment estimates 9.86 g | 39.5 qt) 10.65 42.6  
Grain absorption losses (steeping) -1.97 -7.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 8.48 g | 33.9 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 9.39 37.6
Equipment Profile Used: System Default
"English Barley Wine" English Barleywine beer recipe by WK Smith / Various. Partial Mash, ABV 10.45%, IBU 64.59, SRM 26.24, Fermentables: (Pale 2-Row, Vienna, Liquid Malt Extract - Maris Otter, Caramel / Crystal 40L, Roasted Barley, Turbinado, Flaked Barley, Chocolate) Hops: (Northern Brewer, U.S. Willamette, East Kent Goldings, Cascade) Other: (irish moss, yeast nutrient, acid blend)
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  • Last Updated: 2016-10-07 19:10 UTC