Shane’s Barrely Wine - Beer Recipe - Brewer's Friend

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Shane’s Barrely Wine

340 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Barta ml
Calories: 340 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Tuesday March 12th 2019
1.103
1.015
12.7%
45.4
16.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Pearl10 lb Pearl 37 2.1 42.3%
0.75 lb Belgian - Cara 45L0.75 lb Cara 45L 34 42 3.2%
0.50 lb German - CaraAroma0.5 lb CaraAroma 34 130 2.1%
0.25 lb Maple Syrup0.25 lb Maple Syrup - (late boil kettle addition) 30 35 1.1%
2 lb Corn Syrup2 lb Corn Syrup - (late boil kettle addition) 37 0.5 8.5%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 42.3%
0.13 lb United Kingdom - Chocolate0.125 lb Chocolate 34 425 0.5%
23.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.24 oz Hop shots0.24 oz Hop shots Hops Pellet 61.1 Boil 90 min 42.69 19.4%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 2.71 80.6%
1.24 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 416 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.8 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 3 18 96 63 0
mash pH = 5.42

8 gal RO Mash
2.8 g Gypsum
3.6 g CaCl2
0.8 g Epsom
0.8 g NaCl

2 gal RO Sparge
0.7 g Gypsum
0.9 g CaCl2
0.2 g Epsom
0.2 g NaC
1 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt mash (150 F) Infusion -- 162 °F 60 min
8 qt sparge Sparge -- 170 °F 5 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 8.02 32.1  
Mash volume with grains (equipment estimates 9.53 g | 38.1 qt) 9.73 38.9  
Grain absorption losses -2.67 -10.7  
Remaining sparge water volume (equipment estimates 2.81 g | 11.3 qt) 2.91 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.91 g | 31.6 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.8 23.2  
Top off amount 0.2 0.8  
Going into fermentor 6 24  
Total: 10.92 43.7
Equipment Profile Used: System Default
 
Notes

7 ml hop shot at 90 min

1 oz EKG goes in at 5 min with whirlfloc and yeast nutrient.

At FO, measure out ~1.5 lb of homemade golden syrup and 0.25 lb bourbon syrup (up depending on efficiency).

Oxygenate at time of pitching yeast (might be next day if starter needs to be cold crashed still).

BREW DAY (31-Mar-19):
------------------------------------
Ferm schedule, start at 64F until ferm kicks in, then 66F until 50+% attenuation and ramp up to 68F until gravity is stable. Drop temp to 55F for 2 days before
Kegging.

Started cold crashing (40F with co2 balloon) on 05-apr-19.

Checked gravity on 09-Aug-19, appears to be around same reading as when kegged.

Bottled 36 twelve oz beers and one 20 oz bottle on 14-Aug-19. 1 gal aged with 0.4 oz medium char oak and 4 oz Tincup whiskey. Taste after one month.

10 bottles beer made on 29-Dec-19 (TCW).

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  • Last Updated: 2019-12-31 01:35 UTC