American Barley Wine 2 - Beer Recipe - Brewer's Friend

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American Barley Wine 2

299 calories 28.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Daniel Langmaid
Calories: 299 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
URL: https://www.worldcupofbeer.com/wp-content/uploads/sites/2/2013/12/2017-World-Cup-of-Beer-Winners.pdf , https://register.worldcupofbeer.com
Created: Tuesday December 20th 2016
1.090
1.020
9.3%
119.2
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 74.4%
2.50 lb American - Munich - Light 10L2.5 lb Munich - Light 10L 33 10 11.6%
1 lb American - White Wheat1 lb White Wheat 40 2.8 4.7%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 2.3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.3%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Leaf/Whole 15.5 Boil 60 min 44.71 7.7%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 30 min 31.04 15.4%
1 oz Nugget1 oz Nugget Hops Pellet 15.1 Boil 15 min 23.77 7.7%
1 oz Centennial1 oz Centennial Hops Pellet 8.8 Boil 10 min 10.12 7.7%
1 oz Nugget1 oz Nugget Hops Pellet 15.1 Boil 5 min 9.55 7.7%
2 oz Azacca2 oz Azacca Hops Pellet 10.8 Boil 0 min 15.4%
2 oz Centennial2 oz Centennial Hops Pellet 8.8 Dry Hop 5 days 15.4%
3 oz Nugget3 oz Nugget Hops Pellet 15.1 Dry Hop 5 days 23.1%
13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Other Boil 10 min.
1 each Yeast Nutrient Other Boil 10 min.
1 each Clarity-ferm Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 469 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water Amber balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 8 14 59 76 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion -- 152 °F 75 min
26 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.99 28  
Mash volume with grains 8.71 34.8  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 5.45 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.3 g | 33.2 qt) 9.5 38  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 12.44 49.8
Equipment Profile Used: System Default
 
Notes

Brewed 12/26/16. Strike water was about 172F and I hit about 153F. Recirculated about 1gal which stabilized it at 152F. The first gallon of first runnings were collected and boiled down to about 1.5 pints and added in at about 15min. In kettle efficiency was 73% which is a bit low. I tried to mash with more water to increase, sparge slowly, and sparged more due to the 1gal concentration. Not sure why I didn't get better, however, it was spot on with the brewhouse estimated efficiency. Boil off was just about spot (e.g. future brews with lots of hops and 90min boil use this boil amount) on with the collected volume in the carboy and cooling took about 40ish min. Pitching temp stabilized at about 64F. 12/27 brew sitting at about 65/66F so I cooled it. By evening it was sitting about 65/66F so I cooled it again. 12/28 brew was sitting at about 62F in the morning and 64F by evening. 12/30/16 I threw an aquarium heater in the brew and it's sitting at about 70F. 2/9/17 dry hopped, biofined, and took gravity reading. Kegged on 2/13/17 and botteled via natural method on 2/15/17 with about 2.1 volumes of C02. Won second in BAM World Cup of Beer 2017 and Won First in the same comp with the same batch in 2018.



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  • Last Updated: 2018-04-09 06:03 UTC