Bourbon Barrel Blackberry Barleywine - Beer Recipe - Brewer's Friend

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Bourbon Barrel Blackberry Barleywine

358 calories 30.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Barleywine
Boil Time: 30 min
Batch Size: 3.3 gallons (fermentor volume)
Pre Boil Size: 1.8 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.198 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Beechum and Conn, page 118
Calories: 358 calories (Per 12oz)
Carbs: 30.6 g (Per 12oz)
Created: Thursday February 6th 2020
1.108
1.019
11.6%
16.4
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Bairds - Maris Otter Pale Ale12 lb Maris Otter Pale Ale 37.5 2.5 90.9%
0.60 lb United Kingdom - Extra Dark Crystal 120L0.6 lb Extra Dark Crystal 120L 33 120 4.5%
0.60 lb Brown Sugar0.6 lb Brown Sugar 45 15 4.5%
13.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Target1.2 oz Target Hops Pellet 11.5 Boil 30 min 16.2 66.7%
0.60 oz Progress0.6 oz Progress Hops Pellet 6.25 Boil 1 min 0.25 33.3%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Oregon Fruit - Blackberry Other Primary 7 days
1.20 oz oak cubes Flavor Secondary 21 days
1.80 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 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
Add 3 g gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.8 qt BIAG Batch Sparge 170 °F 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.9 g | 23.6 qt) 3.58 14.3  
Mash volume with grains (equipment estimates 6.91 g | 27.6 qt) 4.59 18.4  
Grain absorption losses -1.58 -6.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 4.12 g | 16.5 qt) 1.8 7.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 3.3 13.2  
Volume into fermentor 3.3 13.2  
Total: 3.58 14.3
Equipment Profile Used: System Default
 
Notes

Propper starter, 24 hr prior to brewing

Add frozen blackberries as primary fermentation slow in the primary for about 1 week

Soak 2 oz oak cubes (American oak, medium toast) in a pint bourbon for 2-4 week prior to secondary for 2-4 weeks

Last Updated and Sharing
 
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  • Last Updated: 2020-03-13 22:08 UTC