Buonarroti's Barley Wine - Beer Recipe - Brewer's Friend

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Buonarroti's Barley Wine

396 calories 34.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 120 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Reevesie
Calories: 396 calories (Per 12oz)
Carbs: 34.5 g (Per 12oz)
Created: Wednesday May 13th 2020
1.119
1.022
12.7%
193.3
13.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 68.4%
12 oz United Kingdom - Amber12 oz Amber 32 27 3.2%
12 oz American - Victory12 oz Victory 34 28 3.2%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 3.2%
18.50 oz Honey18.5 oz Honey - (late fermenter addition) 35 2 4.9%
40 oz Cane Sugar40 oz Cane Sugar - (late boil kettle addition) 46 0 10.7%
23.50 oz Agave Nectar23.5 oz Agave Nectar - (late fermenter addition) 35 2 6.3%
374 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Calypso (13 AA)1 oz Calypso (13 AA) Hops Pellet 11.4 First Wort 120 min 52.78 11.1%
1 oz Cascade (7 AA)1 oz Cascade (7 AA) Hops Pellet 6.8 Boil 90 min 28.07 11.1%
1 oz Comet (11 AA)1 oz Comet (11 AA) Hops Pellet 9.4 Boil 60 min 36.28 11.1%
1 oz Centennial (10 AA)1 oz Centennial (10 AA) Hops Pellet 10.2 Boil 45 min 36.13 11.1%
1 oz Chinook (13 AA)1 oz Chinook (13 AA) Hops Pellet 10.3 Boil 30 min 30.55 11.1%
1 oz Calypso (13 AA)1 oz Calypso (13 AA) Hops Pellet 11.4 Whirlpool 0 min 9.49 11.1%
1 oz Cascade1 oz Cascade Hops Pellet 6.8 Dry Hop 3 days 11.1%
1 oz Centennial1 oz Centennial Hops Pellet 10.2 Dry Hop 3 days 11.1%
1 oz Chinook1 oz Chinook Hops Pellet 10.3 Dry Hop 0 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each FermCapS Water Agt Boil 2 hr.
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
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
7 gal Strike Strike 164.5 °F 151 °F 60 min
4 gal Batch Sparge Sparge 151 °F -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.84 27.4  
Mash volume with grains (equipment estimates 8.27 g | 33.1 qt) 8.3 33.2  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 3.19 g | 12.8 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 4.5 18  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 4.5 18  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

7/25/2020-Been in the fermenter for 6 weeks (on oak for 4). Tasting notes, before it gets moved into a keg for carbonation: vinous, maybe slightly oxidized. Spicy, distinct cactus aftertaste. SRM about 13, attenuated a little bit on the sweet side, approximately 12.7%. Very caramelly. There is a slight coffee bitterness to it, but more dulce de leche sweet.

6/22/2020-Dry-hopped and added 1 oz. oak.

6/10/2020-American Barley Wine, with a parti-gyle (PA/Bitter) for the grain as well. The Agave, Sugar, and Honey are backup for low efficiency in the mash. I am using the same hops as in Bigfoot Barley Wine, but as I have never had that beer, I am just thinking that it's popularity makes it worth mimicking. I added 10ml 75% Phosphoric Acid, 2g. CaSO4, 4.5g. CaCl, 1.5g. Epsom to Mash. I added 1g. CaSO4, 2.5g, CaCl, .75g. Espom to Sparge. Mash pH should have been around 5.4. Put it on the yeast cake from the Red Rye as a starter.

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  • Last Updated: 2020-07-31 17:20 UTC