G23 Heavy Matter - Scottish Barleywine - Beer Recipe - Brewer's Friend

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G23 Heavy Matter - Scottish Barleywine

430 calories 43.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 240 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 88% (brew house)
Source: JH
Calories: 430 calories (Per 330ml)
Carbs: 43.8 g (Per 330ml)
Created: Friday November 3rd 2017
1.137
1.035
13.4%
55.3
18.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg United Kingdom - Golden Promise15 kg Golden Promise 37 3 70.8%
1 kg United Kingdom - Crystal 140L1 kg Crystal 140L 33 140 4.7%
2 kg Dry Malt Extract - Light2 kg Dry Malt Extract - Light 42 4 9.4%
0.40 kg United Kingdom - Amber0.4 kg Amber 32 27 1.9%
1.90 kg Cane Sugar1.9 kg Cane Sugar 46 0 9%
0.90 kg Honey0.9 kg Honey 42 2 4.2%
21.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Admiral100 g Admiral Hops Leaf/Whole 14.5 Boil 60 min 43.36 33.3%
200 g First Gold200 g First Gold Hops Leaf/Whole 10 Boil 5 min 11.92 66.7%
300 g / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1067 B cells required
WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1067 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Malty and strong
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 25 75 110 50 40
5g gypsum
5g mg sulphate
7g salt
10g Calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Infusion -- 68 °C 90 min
32 L mash oot Temperature -- 75 °C 5 min
30 L Sparge -- 77 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69.3 L. Suggest reducing initial water volume to 45.4 L and adding 23.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.9 L. Suggest reducing strike water volume to 34.58 L and adding 1.5 L sparge/top-off. 36.1
Strike water volume at mash thickness of 2.2 L/kg 36.1
Mash volume with grains 46.9
Grain absorption losses -16.4
Remaining sparge water volume (equipment estimates 47.5 L) 34.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.1
Pre boil volume (equipment estimates 69.3 L) 56
Boil off losses -22.8
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 45
Going into fermentor 45
Total: 70.2  
Equipment Profile Used: System Default
 
Notes

Boil start 5.40
Boil end 8.40

6g yeast nutrient

900g sugar added on 19/11/2017
Vermont took it to 9.9% 1.050
1kg sugar, 1kg honey and WLP099 super high gravity yeast added 3/11/2017

1.052 on 12.12.2017 - transferred to Rye Bourbon whiskey barrel

1.035 and PH 4.15 on 16.1.2018 - draw off one pin.

Refill remainder with next barleywine

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  • Last Updated: 2018-01-16 22:55 UTC