17 Percent - Beer Recipe - Brewer's Friend

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17 Percent

427 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 427 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday September 15th 2019
1.131
1.001
17.2%
57.7
15.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 50.1%
6 lb American - Vienna6 lb Vienna 35 4 23.1%
2 lb American - Special Roast2 lb Special Roast 33 50 7.7%
3.30 lb Briess - LME Golden Light3.3 lb LME Golden Light - (late boil kettle addition) 37.6 4 12.7%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 2.4%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 3.9%
25.92 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Loral0.5 oz Loral Hops Pellet 11 Boil 60 min 14.71 11.1%
2 oz Loral2 oz Loral Hops Pellet 11 Boil 15 min 29.2 44.4%
2 oz Loral2 oz Loral Hops Pellet 11 Whirlpool 15 min 13.73 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Alpha Amylase Other Primary 0 min.
1 tsp Amyloglucanase Other Primary 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2 tsp Gypsum Water Agt Sparge 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (custom):
97%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Seattle - Tolt (Q2 2018)
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
Temperature -- 148 °F 60 min
4.625 gal Infusion -- 212 °F --
8.75 gal Infusion -- 163.5 °F --
Temperature -- 168 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.76 27  
Mash volume with grains 8.49 34  
Grain absorption losses -2.7 -10.8  
Remaining sparge water volume (equipment estimates 5.02 g | 20.1 qt) 5.2 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.82 g | 35.3 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.35 1.4  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6.08 g | 24.3 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.43 g | 25.7 qt) 6 24  
Total: 11.95 47.8
Equipment Profile Used: System Default
 
Notes

Brewed 10/20/19. ~4 hour boil to concentrate wort to post boil gravity of 1.103. Enzymes added to primary fermenter. Gravity down to 1.002 in ~1 week. Aged on second use plums (months) and medium toast oak cubes (1 week).

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  • Last Updated: 2019-10-29 14:59 UTC