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Barleywine

341 calories 33.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Brett and Gator
Calories: 341 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)
Created: Thursday May 16th 2019
1.102
1.024
10.2%
40.1
14.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb United Kingdom - Maris Otter Pale21 lb Maris Otter Pale 38 3.75 89.4%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 4.3%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 4.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.1%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 32.7 33.3%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 7.39 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
26 g Gypsum Water Agt Mash 1 hr.
6 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Wyeast 9097-PC
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1042 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.34 gal Steeping -- 152 °F 30 min
3.59 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.34 29.4  
Mash volume with grains 9.22 36.9  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.86 g | 35.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.64 g | 22.6 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 11.19 44.8
Equipment Profile Used: System Default
 
Notes

Fermentables:
UK Marris Otter - We chose a english base malt to align with our english barleywine. We hope to focus on malt complexity emphasizing biscuity, nutty flavors from the malt.
Victory Malt - Additional complexity with baked bread, biscuity, malt flavors.
Brown Malt - Used for color and to enhance nutty/toasty flavors.
Flaked Oats - Used for a smooth silky mouthfeel.

Hops:
Magnum - Purely for bittering.
Mandarina Bavaria - Late addition hop meant to bring out fruity, tangerine, tea-like flavors and aromas.

Yeast:
Wyeast 9097-PC - We wanted to try something fun and interesting with this barleywine. The yeast should bring out some fruity, cherry, pie-like characteristics. The yeast has some Brett in it that could add a touch of sourness.

Water Chemistry:
We are targeting a Burton on Trent profile in order to emphasize sweetness/malt while remaining true to the English style.

Fermentation Temp:
Following yeast recommendations. Starting at the lower end and allowing room for rise in temperature.

Mash:
We are targeting a thicker mash at 1.25 qts/lb for body. We are mashing at 152 to help with the sweetness.

Boil:
90 minutes for color, body, and abv.

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  • Last Updated: 2019-05-17 00:31 UTC