Big Ole English Barleywine - Beer Recipe - Brewer's Friend

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Big Ole English Barleywine

339 calories 31.3 g 12 oz
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Beer Stats
Method: BIAB
Style: English Barleywine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 339 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Friday November 22nd 2019
1.102
1.021
10.6%
69.1
14.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 83.7%
1.50 lb Belgian - Munich1.5 lb Munich 38 6 7%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 4.7%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 2.3%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 2.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Nugget0.6 oz Nugget Hops Pellet 12.6 Boil 60 min 20.89 12%
0.90 oz Warrior0.9 oz Warrior Hops Pellet 15.9 Boil 60 min 39.55 18%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 6.17 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 2.48 20%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 0 min 30%
5 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 504 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79 2 12 49 108 59
7 gal ro
1.6 gal tap
6g gypsum
2 CaCl
3oz acid malt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.7 gal Steeping 161 °F 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.16 gal (48.63 qt). Suggest reducing initial strike volume to 10.28 gal (41.12 qt) and adding 0.16 gal (0.63 qt) sparge/top-off. 10.44 41.8  
Strike water volume (equipment estimates 10.68 g | 42.7 qt) 10.44 41.8  
Mash volume with grains (equipment estimates 12.4 g | 49.6 qt) 12.16 48.6  
Grain absorption losses -2.69 -10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.74 g | 31 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Volume into fermentor 5.5 22  
Total: 10.44 41.8
Equipment Profile Used: System Default
 
Notes

OG 1.104
FG 1.014
ABV 11.79%

Transferred to secondary 12/12/19 on 3oz medium French oak cubes that were steamed for 10 minutes.

Bottled 1/11/20 with 3.0 oz table sugar for 2.0 vol CO2. 4.8 gal

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  • Last Updated: 2020-01-12 03:33 UTC