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English Barleywine

Method: BIAB
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 70.5% (brew house)
Source: Connor Lamb
Calories: 393 calories (Per 12oz)
Carbs: 34.4 g (Per 12oz)

Created: Monday December 12th 2022

Original Gravity:

1.118

Final Gravity:

1.022

ABV (standard):

12.5%

IBU (tinseth):

78.0

SRM (morey):

21.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18.75 lb	United Kingdom - Maris Otter Pale18.75 lb Maris Otter Pale	38	3.75	81.5%
1.12 lb	Dry Malt Extract - Extra Light1.12 lb Dry Malt Extract - Extra Light - (late boil kettle addition)	42	2.5	4.9%
1.12 lb	Cane Sugar1.12 lb Cane Sugar - (late boil kettle addition)	46	0	4.9%
1 lb	United Kingdom - Crystal 60L1 lb Crystal 60L	34	60	4.3%
0.90 lb	Dingemans - Special B0.9 lb Special B	33.1	125	3.9%
2 oz	Thomas Fawcett - Pale Chocolate Malt2 oz Pale Chocolate Malt	32.2	230	0.5%
23.01 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Magnum1.75 oz Magnum Hops	Pellet	16.1	Boil	60 min	75.3	53.8%
0.50 oz	Yakima Valley Hops - East Kent Golding0.5 oz East Kent Golding Hops	Pellet	5.6	Boil	10 min	2.71	15.4%
1 oz	Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops	Pellet	5.6	Boil	0 min		30.8%
3.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	Magnum (Pellet) 1.749999995997 oz Magnum (Pellet) Hops	75.3	53.8%
1.50 oz	Yakima Valley Hops - East Kent Golding (Pellet)	2.71	46.2%
3.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 qt	BIAB 7.5 gallons of strike water @ 161F for mash of 149F.	Strike	161 °F	149 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Servomyces	Other	Boil	10 min.
1 each	Whirlfloc tablet	Fining	Boil	10 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
0.25 tsp	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 575 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.9 oz Temp: 68 °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
Mash Chemistry and Brewing Water Calculator

Notes

Fermented at 65°F for first 72 hours, slowly raised to 70°F for remainder of fermentation. Gravity of 1.028 before aging in a freshly emptied 5 gallon bourbon barrel for 2 months before packaging. Final gravity after aging was 1.022 for an ABV of 12.55%.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-02-18 21:46 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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