Jack and Ken’s Ale - Beer Recipe - Brewer's Friend

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Jack and Ken’s Ale

400 calories 40.7 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brew Your Own
Calories: 400 calories (Per 12oz)
Carbs: 40.7 g (Per 12oz)
Created: Tuesday June 12th 2018
1.119
1.030
11.7%
90.5
19.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 92.9%
1.20 lb American - Caramel / Crystal 60L1.2 lb Caramel / Crystal 60L 34 60 5.6%
5.20 oz American - Roasted Barley5.2 oz Roasted Barley 33 300 1.5%
21.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Brewer's Gold1.5 oz Brewer's Gold Hops Pellet 13 Boil 60 min 52.7 18.2%
2 oz Yakima Cluster2 oz Yakima Cluster Hops Pellet 7 Boil 60 min 37.84 24.2%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 0 min 12.1%
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 9.1%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Dry Hop 0 days 18.2%
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Dry Hop 0 days 18.2%
8.25 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.07 32.3  
Mash volume with grains 9.79 39.2  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 1.57 g | 6.3 qt) 1.62 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

Sierra Nevada put together this recipe in collaboration with Jack McAuliffe from New Albion Brewing (1976–1982) in Sonoma, California using raw materials available in the late 1970s. This was one of four Sierra Nevada 30th Anniversary Collaboration Ales.

Jack and Ken’s Ale
Sierra Nevada 30th Anniversary Ale Collaboration between Sierra Nevada and Jack McAuliffe from New Albion Brewing
(Black barleywine)

(5 gallons/19 L, all-grain)
OG = 1.101 (24 °P) FG = 1.025 (6.2 °P)
IBU = 80 SRM = 90 ABV = 10.4%

Sierra Nevada put together this recipe in collaboration with Jack McAuliffe from New Albion Brewing (1976–1982) in Sonoma, California using raw materials available in the late 1970s. This was one of four Sierra Nevada 30th Anniversary Collaboration Ales.

Ingredients
20 lbs. (9.1 kg) 2-row pale malt
1 lb. 2 oz. (0.52 kg) caramel malt (60 °L)
5.2 oz. (0.15 kg) roasted barley
13 AAU Brewers Gold hops (60 mins) (1.5 oz./43 g of 8.5% alpha acids)
14 AAU Cluster hops (60 mins) (2 oz./57 g of 7% alpha acids)
1.0 oz. (28 g) Cascade hops (0 mins)
0.75 oz. (21 g) Northern Brewer hops (0 mins)
1.5 oz.(43 g) Cascade hops (dry hop)
1.5 oz. (43 g) Northern Brewer hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast (7 qt./7 L yeast starter or 18 g dried yeast)

Step by Step
Heat 6.75 gallons (25 L) of strike water. Mash at 150 °F (66 °C) for 60 minutes. Mash out to 168 °F (76 °C) and hold for 5 minutes. Recirculate and then collect the wort. Fully sparging the grain bed would yield over 11 gallons (42 L) of wort. Decide how much wort you want to collect. (It takes about an hour to boil away a gallon/4 L of liquid on a typical homebrew system). Boil to reduce wort volume to 5 gallons (19 L), adding hops at times indicated. (If you collected less than the full amount of wort, you may need to add malt extract to hit your target OG. Take a hydrometer reading with 10 minutes left in the boil. For every “gravity point” you are low, add 1.8 oz. (51 g) of dried malt extract.) Chill wort and transfer to fermenter. Aerate and pitch sediment from yeast starter. Ferment at 68 °F (20 °C). Dry hop for 1 week.

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  • Last Updated: 2018-06-12 16:54 UTC