Brew Log History
Target 65°F
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3 lb |
Corn Sugar - Dextrose 3 lb Corn Sugar - Dextrose - (late boil kettle addition) |
|
46 |
0.5 |
20% |
|
6 lb |
Maris Otter Malt Syrup6 lb Maris Otter Malt Syrup - (late boil kettle addition) |
|
36 |
4 |
40% |
|
6 lb |
Maris Otter Malt Syrup6 lb Maris Otter Malt Syrup |
|
36 |
4 |
40% |
|
15 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Summit1 oz Summit Hops |
|
Pellet |
18.5 |
Boil
|
60 min |
57.7 |
14.3% |
|
1 oz |
Cluster1 oz Cluster Hops |
|
Pellet |
6.5 |
Boil
|
30 min |
15.58 |
14.3% |
|
2 oz |
Kent Goldings2 oz Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
20 min |
18.89 |
28.6% |
|
3 oz |
Kent Goldings3 oz Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
0 min |
|
42.9% |
|
7 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Summit (Pellet) 0.99999999771257 oz Summit (Pellet) Hops |
|
57.7 |
14.3% |
|
1 oz |
Cluster (Pellet) 0.99999999771257 oz Cluster (Pellet) Hops |
|
15.58 |
14.3% |
|
5 oz |
Kent Goldings (Pellet) 4.9999999885628 oz Kent Goldings (Pellet) Hops |
|
18.89 |
71.5% |
|
7 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.50 tsp |
Yeast Enegizer
|
|
Other |
Boil |
15 min. |
Yeast
|
Wyeast - London Ale III 1318
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
High |
|
Optimum Temp:
|
64 - 74 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
177 B cells required
|
|
|
Old Ale Blend
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
177 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
|
I used Grand Forks, ND tap water. Once I have a report from the city I will post a water profile. |
Notes
First go at a Barleywine. I plan on making one every year and aging them. Bring a few bottles up for special occasions and saving the rest for several years. I brewed this on March 11th, transferred to secondary April 6th. I plan to age in secondary for a few months add some whiskey soaked oak chips for a month and bottle. I will then bottle age until March 2014. Tasting notes will be reported at that time. I had a problem with the yeast starter. I used wyeast old ale blend which contains brett. The yeast wouldn't ferment so I added the London Ale III to it as well.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2013-04-07 21:23 UTC
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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 $ |
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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