Barleywine - Beer Recipe - Brewer's Friend

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Barleywine

327 calories 37.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel
Calories: 327 calories (Per 12oz)
Carbs: 37.6 g (Per 12oz)
Created: Sunday November 18th 2018
1.097
1.030
8.8%
52.9
13.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 92.8%
12 oz United Kingdom - Amber12 oz Amber 32 27 4.3%
8 oz Maris Otter Crystal 70-808 oz Maris Otter Crystal 70-80 33 75 2.9%
276 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Green Bullet1 oz Green Bullet Hops Pellet 12.1 First Wort 0 min 40.93 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 25 min 11.99 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 g Gypsum Water Agt Mash 0 min.
2.30 g Calcium Chloride Water Agt Mash 0 min.
0.50 each whirfloc Fining Boil 5 min.
5 tsp yeast nutrient Other Primary 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 547 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added 2.1 grams each of gypsum and CaCl to strike water, then 1.5 grams CaCl to second mash. Amber balanced water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 3.26 g | 13.1 qt) 1.94 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

The dark crystal 80 is actually Maris Otter crystal from Bairds 70-80L. Yeast harvested from an ESB, first generation. Used 1 quart mason jar of yeast/trub/beer from previous beer. Fermentation started within 8 hours.

This recipe was split in two, using the reiterated mash technique. First mash consisted of 8lb Maris Otter and the crystal malts. Second mash MO only.

No sparge for each mash. First mash was with 7 gallons at 166 for 30 minutes for a mash temp of 160. Second mash used 6.5 gallons of wort at 154 for 90 minutes for an initial mash temp of 149 that dropped to 144 at the end.

Collected 6 gallons of wort at 1.083, after boil FG was 1.094 with a volume of almost 5.25 gallons.

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  • Last Updated: 2018-12-24 03:18 UTC