English Barley Wine / English Pale Ale (Party Gysle) - Beer Recipe - Brewer's Friend

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English Barley Wine / English Pale Ale (Party Gysle)

334 calories 34.1 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BigIslandBrewer
Calories: 334 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)
Created: Saturday November 5th 2016
1.100
1.025
9.8%
45.4
19.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 37.6%
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 37.6%
2 lb American - Wheat2 lb Wheat 38 1.8 9.4%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 7.1%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 3.5%
1 lb American - Victory1 lb Victory 34 28 4.7%
21.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Boil 60 min 25.54 29.4%
1.25 oz fuggles1.25 oz fuggles Hops Pellet 7 Boil 15 min 12.68 29.4%
1 oz fuggles1 oz fuggles Hops Pellet 7 Boil 5 min 4.07 23.5%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 5 min 3.06 17.6%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz whirfloc Fining Boil 15 min.
1 tsp gelatin Filings (optional) Fining Bottling --
1 tsp yeast nutrient Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
rest 90 min at 154 then sparge @ 170 Infusion -- 154 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.97 31.9  
Mash volume with grains 9.67 38.7  
Grain absorption losses -2.66 -10.6  
Remaining sparge water volume (equipment estimates 2.85 g | 11.4 qt) 2.94 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.91 g | 31.6 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.91 43.6
Equipment Profile Used: System Default
 
Notes

Collect 8 gallons of wort from the first runnings. Follow recipe as follows. Pitch 2 packs of yeast. Heat up and additional 7 gallons of water and sparge the grains a second time. After finishing the brew on the barley wine, repeat the process (60 minute boil instead of 90) with the second runnings for your English pale ale. You should be looking for a OG of 1.050. Add malt extract if necessary.

ferment barley wine for 3 weeks. transfer to secondary and age for 1 month before crashing to bottling/kegging.

ferment pale ale for 2 weeks. immediately cold crash and keg/bottle

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  • Last Updated: 2017-11-04 21:30 UTC