English Barleywine - Beer Recipe - Brewer's Friend

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English Barleywine

337 calories 32.7 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brewing Classic Styles
Calories: 337 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created: Saturday September 9th 2017
1.101
1.023
10.3%
64.9
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.50 lb United Kingdom - Maris Otter Pale21.5 lb Maris Otter Pale 38 3.75 94.5%
10 oz Belgian - CaraMunich10 oz CaraMunich 33 50 2.7%
10 oz American - Caramel / Crystal 120L10 oz Caramel / Crystal 120L 33 120 2.7%
364 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 12.4 Boil 90 min 64.93 66.7%
25 g Yakima Valley Hops - Fuggle25 g Fuggle Hops Pellet 4.1 Boil 0 min 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other 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:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 499 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 13 9 79 65 100
5.75 Gallon Mash Water:
CaSO4 1.4 g
CaCl2 2.9 g
Lactic 88% 2.9 ml

5.5 Gallons Sparge Water
CaSO4 1.4 g
CaCl2 2.9 g
Lactic 88% 2 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Infusion -- 150 °F 90 min
5.5 gal Fly Sparge -- 190 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 5.69 22.8  
Mash volume with grains 7.51 30  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume (equipment estimates 6.01 g | 24 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.6 g | 34.4 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.59 42.4
Equipment Profile Used: System Default
 
Notes

Ferment at 20C through active fermentation.
Warm to 22 C for a week
Condition for x weeks

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-09-10 11:55 UTC