Brutus Barleywine - Beer Recipe - Brewer's Friend

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Brutus Barleywine

380 calories 34.6 g 12 oz
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Beer Stats
Method: Extract
Style: Old Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Efficiency: 35% (steeping grains only)
Source: Paul McIlwain
Calories: 380 calories (Per 12oz)
Carbs: 34.6 g (Per 12oz)
Created: Sunday April 7th 2013
1.114
1.023
12.0%
92.2
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Corn Sugar - Dextrose 3 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 20%
6 lb Maris Otter Malt Syrup6 lb Maris Otter Malt Syrup - (late boil kettle addition) 36 4 40%
6 lb Maris Otter Malt Syrup6 lb Maris Otter Malt Syrup 36 4 40%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Summit1 oz Summit Hops Pellet 18.5 Boil 60 min 57.7 14.3%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 30 min 15.58 14.3%
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 20 min 18.89 28.6%
3 oz Kent Goldings3 oz Kent Goldings Hops Pellet 5 Boil 0 min 42.9%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Yeast Enegizer Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
Old Ale Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 177 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
I used Grand Forks, ND tap water. Once I have a report from the city I will post a water profile.
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.54 g | 22.1 qt) 2.5 10  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 6.04 g | 24.2 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.72 2.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 2.5 10
Equipment Profile Used: System Default
 
Notes

First go at a Barleywine. I plan on making one every year and aging them. Bring a few bottles up for special occasions and saving the rest for several years. I brewed this on March 11th, transferred to secondary April 6th. I plan to age in secondary for a few months add some whiskey soaked oak chips for a month and bottle. I will then bottle age until March 2014. Tasting notes will be reported at that time. I had a problem with the yeast starter. I used wyeast old ale blend which contains brett. The yeast wouldn't ferment so I added the London Ale III to it as well.

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  • Public: Yup, Shared
  • Last Updated: 2013-04-07 21:23 UTC