English Barley Wine - Beer Recipe - Brewer's Friend

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English Barley Wine

338 calories 34.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: BCS Pg 252 + my twist
Calories: 338 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)
Created: Tuesday April 9th 2019
1.101
1.025
10.0%
63.3
16.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb United Kingdom - Maris Otter Pale22.5 lb Maris Otter Pale 38 3.75 90.9%
10 oz German - CaraMunich III10 oz CaraMunich III 34 57 2.5%
10 oz American - Caramel / Crystal 120L10 oz Caramel / Crystal 120L 33 120 2.5%
16 oz American - Wheat16 oz Wheat 38 1.8 4%
396 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
51.50 g Horizon51.5 g Horizon Hops Pellet 8.9 Boil 60 min 55.06 60.2%
17 g Kent Goldings17 g Kent Goldings Hops Pellet 6.1 Boil 20 min 4.23 19.9%
17 g Kent Goldings17 g Kent Goldings Hops Pellet 6.1 Whirlpool 0 min 4.04 19.9%
85.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
118.89 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 681 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 8.23 32.9  
Mash volume with grains 10.21 40.8  
Grain absorption losses -3.09 -12.4  
Remaining sparge water volume 3.11 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.09 g | 36.4 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 4.91 g | 19.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Estimated amount in fermentor 5.98 23.9  
Total: 11.34 45.4
Equipment Profile Used: System Default
 
Notes

DME Required: 14.9 oz, 421.1 g
Ending Cell Count: 651 billion cells
Resulting Pitch Rate: 1.30M cells / mL / °P

Dark fruit mixture into secondary. Ie figs, prunes, currents, cherries.

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  • Public: Yup, Shared
  • Last Updated: 2019-04-13 14:29 UTC