Barley Wine - Beer Recipe - Brewer's Friend

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Barley Wine

376 calories 38.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 82% (brew house)
Source: rpb
Calories: 376 calories (Per 12oz)
Carbs: 38.2 g (Per 12oz)
Created: Wednesday March 13th 2019
1.112
1.028
11.0%
82.8
11.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pilsner18 lb Pilsner 37 1.8 50%
18 lb Liquid Malt Extract - Amber18 lb Liquid Malt Extract - Amber 35 10 50%
36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 oz Chinook4.5 oz Chinook Hops Pellet 11 Boil 90 min 70.6 70.6%
0.88 oz Northern Brewer0.875 oz Northern Brewer Hops Pellet 7.1 Boil 90 min 8.86 13.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Aroma 15 min 3.31 15.7%
6.37 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 367 B cells required
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 367 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Franklin, MA
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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.99 gal (51.96 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.99 gal (3.96 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 5.85 23.4  
Mash volume with grains 7.29 29.2  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 8.11 g | 32.4 qt) 9.12 36.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.53 6.1  
Pre boil volume (equipment estimates 12.99 g | 52 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.97 59.9
Equipment Profile Used: System Default
 
Notes

brewed once only - on 1994-05-29 is State College, with Bob Sutterlin.

My calculations at the time showed 125 IBU's, but the SW calculates much lower than this (≈ 83).

The champagne yeast (it wasn't White Labs) was added after high krausen. I added white oak chips to the secondary but did not record the quantity.

FG was 1.042, on 1994-06-28

this "beer" was phenomenal. I think the last bottle was consumed in 2007. the flavor changed dramatically with time.

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  • Last Updated: 2019-03-13 14:38 UTC