[0.5 BBL] Rose's English Barleywine - Beer Recipe - Brewer's Friend

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[0.5 BBL] Rose's English Barleywine

301 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 18 gallons (ending kettle volume)
Pre Boil Size: 21 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Rose Ness (brewing for Scrappy Punk)
Calories: 301 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Friday November 9th 2018
1.092
1.010
10.8%
22.0
17.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
42 lb United Kingdom - Golden Promise42 lb Golden Promise 37 3 69.4%
4 lb Belgian - Special B4 lb Special B 34 115 6.6%
6 lb American - Caramel / Crystal 40L6 lb Caramel / Crystal 40L 34 40 9.9%
5 lb Dry Malt Extract - Extra Light5 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 8.3%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.5%
2 lb CBCC Rose Petals syrup2 lb CBCC Rose Petals syrup - (late boil kettle addition) 32 4 3.3%
60.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Bravo1.25 oz Bravo Hops Pellet 15.5 Boil 60 min 15.74 38.5%
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil 15 min 6.25 30.8%
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Dry Hop at 65 °F 6 days 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
250 Grams
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1500 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 42 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Scrappy Punk Brewing, Fall 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 4 111 169 8 49
- Adjust water to get ion concentrations shown.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 140 °F 35 min
8 gal Infusion -- 148 °F 120 min
11 gal Fly Sparge -- 180 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 20.33 gal (81.34 qt). Suggest reducing initial water volume to 11.32 gal (45.27 qt) and adding 8.33 gal (33.34 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.66 gal (94.64 qt). Suggest reducing initial water volume to 7.84 gal (31.36 qt) and adding 11.66 gal (46.64 qt) sparge/top-off. 19.5 78  
Strike water volume at mash thickness of 1.5 qt/lb 19.5 78  
Mash volume with grains 23.66 94.6  
Grain absorption losses -6.5 -26  
Remaining sparge water volume 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.65 g | 78.6 qt) 21 84  
Volume increase from sugar/extract (late additions) 0.68 2.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 19.35 g | 77.4 qt) 18 72  
Estimated amount in fermentor 18 72  
Total: 27.75 111
Equipment Profile Used: System Default
 
Notes
  • Bravo hops featured
  • Lightly floral and made for aging.
  • Purchase Rose Petals syrup at http://www.cascadebeercandi.com/
  • Add DME and dextrose slowly, during the first few days of fermentation.
  • Add CBCC syrup with the final DME+Dextrose addition.
  • Ensure you add enough yeast! Note the 1.0Mcells/ml/degP pitch rate. This means (for a 15gal batch) you should add about 20 retail packs (Lallemand), or 1.5L of liquid yeast (Imperial). Reduce these numbers proportionally for a 5gal batch.
  • For making a starter (for a 15gal batch) from just one pack of Lallemand Nottingham dry yeast: (1) Create a 5L 1.040 OG starter with 20oz of DME and 11g of yeast; (2) After 18hrs on a stir plate, add the decanted starter yeast to another 5L 1.040 OG starter with 20oz of DME, on a stir plate.
  • Again, for yeast, ensure you add 1.0 million cells, per ml, per degree Plato. For a 5gal batch, this would be 7 homebrew store packs of Nottingham.
  • Commercially, we add 500g Nottingham per BBL of wort.
  • Ferment at 65F
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  • Last Updated: 2020-05-16 18:14 UTC