Old Smokey Barleywine 5hr - Beer Recipe - Brewer's Friend

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Old Smokey Barleywine 5hr

360 calories 39 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 240 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 3.1 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 360 calories (Per 12oz)
Carbs: 39 g (Per 12oz)
Created: Friday August 23rd 2019
1.107
1.030
10.1%
36.5
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb United Kingdom - Maris Otter Pale 38 3.75 70.3%
2 lb American - BEECHWOOD SMOKED MALT2 lb BEECHWOOD SMOKED MALT 78 3.5 21.6%
8 oz Briess - American - Caramel Malt - 80L8 oz American - Caramel Malt - 80L 35 80 5.4%
4 oz United Kingdom - Coffee Malt4 oz Coffee Malt 36 195 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 13.79 33.3%
0.50 oz Northdown0.5 oz Northdown Hops Pellet 8.6 Boil 60 min 15.21 33.3%
0.50 oz Northdown0.5 oz Northdown Hops Pellet 8.6 Boil 15 min 7.54 33.3%
1.50 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 2.3 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
3.25 gal Protein rest Decoction -- 125 °F 25 min
2.25 gal Sac rest Decoction -- 154 °F 40 min
1.5 qt mash out Batch Sparge -- 172 °F 10 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 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 6.49 g | 26 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.56 g | 34.2 qt) 5.75 23  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3.1 12.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.1 g | 12.4 qt) 2.5 10  
Total: 7.16 28.6
Equipment Profile Used: System Default
 
Notes

This is an All Day brew

First thing start your yeast

3 weeks primary
2 weeks secondary ( optional add dark fruits here )
5-7 Months Bottle condition

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-23 19:12 UTC