Barleywine - Beer Recipe - Brewer's Friend

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Barleywine

322 calories 29.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.47 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 322 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created: Sunday July 24th 2016
1.097
1.020
10.1%
44.4
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb American - Pale 2-Row35 lb Pale 2-Row 37 1.8 77.8%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 4.4%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 4.4%
2 lb German - Dark Munich2 lb Dark Munich 36 10 4.4%
4 lb Corn Sugar - Dextrose4 lb Corn Sugar - Dextrose 46 0.5 8.9%
45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Magnum2.25 oz Magnum Hops Pellet 15 Boil 60 min 40.77 52.9%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 3.66 23.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 0 min 23.5%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp calcium chloride (split between boil and mash) Other Boil 1 hr.
2 tsp Wyeast Nutrient Other Boil 5 min.
1 tsp Whirlfloc Fining Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1050 B cells required
Split with Imperial Yeast "Dry Hop"
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1050 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
Use all RO water. (21 total gallons needed)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.25 gal 170 F water takes up 13.53 gal Infusion -- 150 °F 60 min
10.55 gal Use 170 F water Sparge -- 170 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.66 gal (54.64 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.66 gal (6.64 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.53 gal (54.12 qt). Suggest reducing initial water volume to 8.72 gal (34.88 qt) and adding 1.53 gal (6.12 qt) sparge/top-off. 10.25 41  
Strike water volume at mash thickness of 1 qt/lb 10.25 41  
Mash volume with grains 13.53 54.1  
Grain absorption losses -5.13 -20.5  
Remaining sparge water volume 9.3 37.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 13.66 g | 54.6 qt) 14.47 57.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil volume (equipment estimates 12.81 g | 51.2 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 19.55 78.2
Equipment Profile Used: System Default
 
Notes

Oxygenate 100 seconds with pure O2.

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  • Last Updated: 2016-07-28 23:16 UTC