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barleywine

345 calories 30.8 g 16 oz
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Beer Stats
Method: Extract
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.157 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 345 calories (Per 16oz)
Carbs: 30.8 g (Per 16oz)
Created: Friday November 8th 2019
1.104
1.020
11.0%
40.2
17.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Liquid Malt Extract (LME)6 lb Maris Otter Liquid Malt Extract (LME) 36 5 42.7%
3.30 lb Briess - LME Sparkling Amber Liquid3.3 lb LME Sparkling Amber Liquid - (late boil kettle addition) 37.6 10 23.5%
2 lb Briess - DME Traditional Dark2 lb DME Traditional Dark 44.6 30 14.2%
1 lb Briess - DME Sparkling Amber1 lb DME Sparkling Amber 44.6 10 7.1%
12.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Muntons - Maris Otter1 lb Maris Otter 38 2.3 7.1%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 1.8%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 3.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 27.88 42.9%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 9.29 28.6%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.01 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Boil 90 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 69 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.35 g | 13.4 qt) 3.49 14  
Mash volume with grains (equipment estimates 3.35 g | 13.4 qt) 3.63 14.5  
Grain absorption losses (steeping) -0.22 -0.9  
Volume increase from sugar/extract (early additions) 0.73 2.9  
Pre boil volume (equipment estimates 3.86 g | 15.4 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 2.5 10  
Top off amount 2.5 10  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.99 24
Equipment Profile Used: System Default
 
Notes

Gypsum for soft water brewing.

Ferment for 10-12 months. Rerack as desired and as equipment and inspiration dictate.

Add EC1118 [or other wine yeast] one month prior to bottling.

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  • Last Updated: 2019-11-14 03:36 UTC