Barley Wine Bragot - Beer Recipe - Brewer's Friend

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Barley Wine Bragot

355 calories 41 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 355 calories (Per 12oz)
Carbs: 41 g (Per 12oz)
Created: Monday December 17th 2018
1.105
1.033
9.5%
36.5
15.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb United Kingdom - Maris Otter Pale25 lb Maris Otter Pale 38 3.75 63.7%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 2.5%
1 lb German - CaraRed1 lb CaraRed 34 20 2.5%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 0.6%
2 lb Turbinado2 lb Turbinado - (late boil kettle addition) 44 10 5.1%
10 lb Honey (Buckwheat)10 lb Honey (Buckwheat) - (late boil kettle addition) 35 2 25.5%
39.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5 Boil 60 min 24.36 33.3%
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5 Boil 15 min 12.09 33.3%
4 oz Cascade4 oz Cascade Hops Pellet 7 Dry Hop 7 days 33.3%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.67 oz LD Carlson 6102a Burton Water Salts - Water Agt Boil 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 362 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 7 130.7 202.8 19 113.7
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 11 gal (44 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.1 gal (56.41 qt). Suggest reducing strike water volume to 9.82 gal (39.28 qt) and adding 2.1 gal (8.41 qt) sparge/top-off. 11.92 47.7  
Strike water volume at mash thickness of 1.75 qt/lb 11.92 47.7  
Mash volume with grains 14.1 56.4  
Grain absorption losses -3.41 -13.6  
Remaining sparge water volume (equipment estimates 3.53 g | 14.1 qt) 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.8 g | 47.2 qt) 13 52  
Volume increase from sugar/extract (late additions) 1 4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.66 66.6
Equipment Profile Used: System Default
 
Notes

Mash at 152 for 60 minutes

Used Wyeast 1968 London ESB
WLP 002 English Ale

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  • Last Updated: 2020-10-25 16:39 UTC