English Barleywine - Beer Recipe - Brewer's Friend

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English Barleywine

437 calories 42.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 84%
Calories: 437 calories (Per 12oz)
Carbs: 42.2 g (Per 12oz)
Created: Monday April 8th 2019
1.130
1.030
13.2%
59.1
23.2
5.4
54.42
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb United Kingdom - Maris Otter Pale19 lb Maris Otter Pale $ 1.60 / lb
$ 30.40 		38 3.75 78.7%
1.20 lb United Kingdom - Crystal 60L1.2 lb Crystal 60L $ 1.65 / lb
$ 1.98 		34 60 5%
1.20 lb United Kingdom - Carastan (30/37)1.2 lb Carastan (30/37) $ 1.70 / lb
$ 2.04 		35 34 5%
0.75 lb Belgian - Special B0.75 lb Special B $ 2.00 / lb
$ 1.50 		34 115 3.1%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light - (late boil kettle addition) $ 5.00 / lb
$ 5.00 		42 2.5 4.1%
1 lb Invert Sugar Syrup1 lb Invert Sugar Syrup - (late boil kettle addition) $ 1.00 / lb
$ 1.00 		36 1 4.1%
24.15 lbs / $ 41.92
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops $ 2.00 / oz
$ 3.00 		Pellet 15 Boil at 203 °F 60 min 54.9 60%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 1.50 / oz
$ 0.75 		Pellet 5 Boil at 203 °F 15 min 3.03 20%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops $ 1.50 / oz
$ 0.75 		Pellet 5 Boil at 203 °F 5 min 1.22 20%
2.50 oz / $ 4.50
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.15 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 5 min.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 713 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.1 qt Strike -- 149 °F 90 min
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 6.09 24.4  
Mash volume with grains 7.86 31.5  
Grain absorption losses -2.77 -11.1  
Remaining sparge water volume (equipment estimates 4.86 g | 19.4 qt) 4.93 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 11.02 44.1
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 149°F (64°C) for 90 minutes, mash out at 168°F (76° C). Collect one-gallon of first runnings and boil to reduce to 1/2 gallon, add to boil. Collect remainder & sparge with enough water to reach pre-boil volume, and boil for 120 minutes. Oxygenate, pitch yeast, and ferment at 64°F, ramping up to 69°F over 7 days.

Use stepped starter (3-steps) - 1L at 1.035, 1L at 1.065, 1L at 1.095 to get yeast happy with high gravity.

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  • Last Updated: 2020-04-28 17:41 UTC