Barrel Aged Barleywine - Beer Recipe - Brewer's Friend

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Barrel Aged Barleywine

341 calories 33.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TB
Calories: 341 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)
Created: Tuesday November 26th 2019
1.102
1.024
10.3%
44.7
21.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 79.9%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 5%
1.20 lb Belgian - Special B1.2 lb Special B 34 115 6%
0.90 lb Cane Sugar0.9 lb Cane Sugar 46 0 4.5%
0.80 lb American - Caramel / Crystal 60L0.8 lb Caramel / Crystal 60L 34 60 4%
2 oz United Kingdom - Pale Chocolate2 oz Pale Chocolate 33 207 0.6%
20.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5 Boil 90 min 33.41 62.5%
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 30 min 6.48 18.8%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 Boil 10 min 1.02 6.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 3.78 12.5%
4 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.8 27.2  
Mash volume with grains 8.25 33  
Grain absorption losses -2.27 -9.1  
Remaining sparge water volume (equipment estimates 2.72 g | 10.9 qt) 2.07 8.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.14 0.6  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
 
Notes

2L starter.

Start fermentation at 70F then lower to 68F after fermentation begins.

Hold in primary for up to three weeks.

Transfer to maple/bourbon barrel for 9-12 months or until desired flavor is reached.

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  • Last Updated: 2019-11-26 17:37 UTC