Barley wine 120 - Beer Recipe - Brewer's Friend

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Barley wine 120

371 calories 32.2 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 5.6 liters (fermentor volume)
Pre Boil Size: 8.6 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 371 calories (Per 330ml)
Carbs: 32.2 g (Per 330ml)
Created: Tuesday September 17th 2013
1.120
1.022
12.9%
96.3
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons - Golden Promise2.5 kg Simpsons - Golden Promise 38 2.5 80.6%
0.50 kg Simpsons - Vienna0.5 kg Simpsons - Vienna 37 3.5 16.1%
0.10 kg Simpsons - Dark Crystal0.1 kg Simpsons - Dark Crystal 34 80 3.2%
3.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Leaf/Whole 11 Boil 60 min 35.15 16.7%
10 g Northdown10 g Northdown Hops Leaf/Whole 8.6 Boil 60 min 27.48 16.7%
15 g Northdown15 g Northdown Hops Leaf/Whole 8.6 Boil 20 min 24.96 25%
15 g Goldings15 g Goldings Hops Leaf/Whole 5 Boil 10 min 8.69 25%
10 g Goldings10 g Goldings Hops Leaf/Whole 5 Dry Hop 2 days 16.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g American Oak Other Secondary --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 79 B cells required
WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose + fresh yeast       CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 15 60 120 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 62 °C 30 min
Temperature -- 66 °C 30 min
Temperature -- 71 °C 15 min
half the first wort, with amyloglucosidase, while the rest is sparging Temperature -- 60 °C 30 min
Temperature -- 77 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7.8
Mash volume with grains 9.8
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 10.7 L) 4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.4 L) 8.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5.6
Going into fermentor 5.6
Total: 12.6  
Equipment Profile Used: System Default
 
Notes

A part of the first wort is caramelised.
Nutrient is added.

Yeast needs to be very fresh.
The wort is thoroughly oxygenated before pitching and again after 12 hours.

Pitch at 18°C and keep it below 20°C until fermentation is complete.

1-2 weeks in primary, 6-8 weeks in secondary.

Bottled with fresh yeast

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  • Last Updated: 2015-10-26 16:33 UTC