Gordon Strong’s English Barleywine - Beer Recipe - Brewer's Friend

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Gordon Strong’s English Barleywine

344 calories 39.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 344 calories (Per 12oz)
Carbs: 39.8 g (Per 12oz)
Created: Sunday March 3rd 2019
1.102
1.032
9.3%
38.5
17.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.50 lb United Kingdom - Maris Otter Pale18.5 lb Maris Otter Pale 38 3.75 86.5%
1.50 lb Torrified Wheat1.5 lb Torrified Wheat 36 2 7%
8 oz United Kingdom - Extra Dark Crystal 120L8 oz Extra Dark Crystal 120L 33 120 2.3%
12 oz United Kingdom - Crystal 45L12 oz Crystal 45L 34 45 3.5%
2 oz United Kingdom - Pale Chocolate2 oz Pale Chocolate 33 207 0.6%
342 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Challenger2 oz Challenger Hops Leaf/Whole 8.5 Boil 60 min 38.47 100%
2 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.02 32.1  
Mash volume with grains 9.73 38.9  
Grain absorption losses -2.67 -10.7  
Remaining sparge water volume (equipment estimates 1.98 g | 7.9 qt) 1.41 5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

Gordon Strong’s English Barleywine

(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.029
IBU = 45 SRM = 18 ABV = 9.5%

Ingredients
18 lbs. (8.2 kg) Golden Promise pale ale malt
1.5 lbs. (680 g) torrified wheat
12 oz. (340 g) English medium crystal malt (45 °L)
8 oz. (227 g) English dark crystal malt (135 °L)
2 oz. (57 g) pale chocolate malt (225 °L)
15 AAU Challenger hops (60 min.) (2 oz./57 g at 7.5% alpha acids)
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride directly to the mash.

Mash the Golden Promise and torrified wheat at 149 °F (65 °C) for 60 minutes. Start recirculating wort. Add remaining grains and raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the time indicated in the recipe.

Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment at this temperature until complete. Rack the beer, prime and bottle condition, or keg and force carbonate the beer.

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  • Last Updated: 2019-03-03 17:14 UTC