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Björnekulla Barley Wine (Barrel Aged)

Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22.82 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 312 calories (Per 330ml)
Carbs: 33.2 g (Per 330ml)

Created: Friday June 30th 2023

Original Gravity:

1.100

Final Gravity:

1.027

ABV (standard):

9.6%

IBU (tinseth):

61.5

SRM (morey):

15.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	United Kingdom - Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition)	36	5	33%
5.50 kg	German - Pale Ale5.5 kg Pale Ale	39	2.3	60.4%
300 g	Proximity - Caramunich 60300 g Caramunich 60	34.5	60	3.3%
300 g	American - Caramel / Crystal 90L300 g Caramel / Crystal 90L	33	90	3.3%
9.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Challenger50 g Challenger Hops	Pellet	8.5	Boil	60 min	54.86	59.5%
17 g	East Kent Goldings17 g East Kent Goldings Hops	Pellet	5	Boil	20 min	6.65	20.2%
17 g	East Kent Goldings17 g East Kent Goldings Hops	Pellet	5	Boil	0 min		20.2%
84 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Challenger (Pellet) 50 g Challenger (Pellet) Hops	54.86	59.5%
34 g	East Kent Goldings (Pellet) 34 g East Kent Goldings (Pellet) Hops	6.65	40.4%
84 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22.3 L	Infusion	66 °C	66 °C	60 min
6.2 L	Sparge	75 °C	75 °C	20 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Chalk	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
10 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 166 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 100.1 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

2 liter yeast starter
Start to ferment at 20degr and raise to 21degr for the last third
Add oak chips at the end of fermentation for 7 days

Last Updated and Sharing

323

Views

Brews

Public: Yup, Shared
Last Updated: 2023-07-19 06:26 UTC

System Default

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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