Barleywine with Maple syrup - Beer Recipe - Brewer's Friend

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Barleywine with Maple syrup

363 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 363 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Wednesday September 5th 2018
1.110
1.016
12.3%
103.5
16.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 64.3%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 2.4%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 7.1%
1 lb American - Victory1 lb Victory 34 28 4.8%
3.50 lb Maple Syrup3.5 lb Maple Syrup - (late boil kettle addition) 30 35 16.7%
16 oz Flaked Oats16 oz Flaked Oats - (late boil kettle addition) 33 2.2 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 15.8 Boil 60 min 50.15 25%
1 oz Warrior1 oz Warrior Hops Pellet 15.8 Boil 30 min 38.54 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 15 min 10.55 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 5 min 4.24 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp yeastex Other Boil 5 min.
0.50 tsp irish moss Fining Boil 5 min.
4 oz oak chips Flavor Secondary 21 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 491 B cells required
champagne yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 491 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 2 oz      
 
Target Water Profile
Mills River
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
use 70-30 Deionized water and Norwalk Tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Infusion -- 152 °F 60 min
10 qt Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 5.25 21  
Mash volume with grains 6.65 26.6  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume 3.19 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.34 g | 25.3 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.31 1.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 4.66 g | 18.7 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

2 weeks primary
rack to secondary for 8 weeks

2 weeks at 65
6 weeks at 34 for clarification

bottle condition for a minimum of three months before tasting
As with most high gravity beers, bottle in 12 oz bottles

Add Maple Syrup with 5 minutes to go in the boil

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  • Last Updated: 2018-10-12 20:45 UTC