Barley Wine - Beer Recipe - Brewer's Friend

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Barley Wine

368 calories 41.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.105 (recipe based estimate)
Post Boil Gravity: 1.132 (recipe based estimate)
Efficiency: 60% (brew house)
Source: brulosophy adaptation.
Calories: 368 calories (Per 330ml)
Carbs: 41.9 g (Per 330ml)
Created: Thursday August 29th 2019
1.117
1.036
10.6%
163.5
14.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.71 kg United Kingdom - Pale 2-Row7.71 kg Pale 2-Row 38 2.5 74.4%
380 g German - CaraHell380 g CaraHell 34 11 3.7%
420 g German - CaraMunich I420 g CaraMunich I 34 39 4.1%
230 g Canadian - Honey Malt230 g Honey Malt 37 25 2.2%
120 g United Kingdom - Crystal 60L120 g Crystal 60L 34 60 1.2%
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light 35 4 14.5%
10,360 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Magnum75 g Magnum Hops Pellet 10.2 Boil 80 min 54.68 31.4%
75 g Summit75 g Summit Hops Pellet 15.2 Boil 60 min 77.24 31.4%
25 g Chinook25 g Chinook Hops Pellet 12.7 Boil 45 min 19.75 10.5%
32 g Fuggles32 g Fuggles Hops Pellet 4.3 Boil 30 min 7.17 13.4%
32 g Fuggles32 g Fuggles Hops Pellet 4.3 Boil 15 min 4.63 13.4%
239 g / £ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 53.2 g       Temp: 20 °C       CO2 Level: 1.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 13.3
Mash volume with grains (equipment estimates 17.1 L) 19.1
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 18.3 L) 15.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 22.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil Volume 16
Top off amount 2
Going into fermentor 18
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

Post fermentation, 7 days on Kentucky Bourbon oak chips.

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  • Last Updated: 2019-08-31 14:48 UTC