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G23 Heavy Matter - Scottish Barleywine

Method: All Grain
Style: English Barleywine
Boil Time: 240 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 88% (brew house)
Source: JH
Calories: 430 calories (Per 330ml)
Carbs: 43.8 g (Per 330ml)

Created: Friday November 3rd 2017

Original Gravity:

1.137

Final Gravity:

1.035

ABV (standard):

13.4%

IBU (tinseth):

55.3

SRM (morey):

18.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 kg	United Kingdom - Golden Promise15 kg Golden Promise	37	3	70.8%
1 kg	United Kingdom - Crystal 140L1 kg Crystal 140L	33	140	4.7%
2 kg	Dry Malt Extract - Light2 kg Dry Malt Extract - Light	42	4	9.4%
0.40 kg	United Kingdom - Amber0.4 kg Amber	32	27	1.9%
1.90 kg	Cane Sugar1.9 kg Cane Sugar	46	0	9%
0.90 kg	Honey0.9 kg Honey	42	2	4.2%
21.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Admiral100 g Admiral Hops	Leaf/Whole	14.5	Boil	60 min	43.36	33.3%
200 g	First Gold200 g First Gold Hops	Leaf/Whole	10	Boil	5 min	11.92	66.7%
300 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Admiral (Leaf/Whole) 100 g Admiral (Leaf/Whole) Hops	43.36	33.3%
200 g	First Gold (Leaf/Whole) 200 g First Gold (Leaf/Whole) Hops	11.92	66.7%
300 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
32 L		Infusion	--	68 °C	90 min
32 L	mash oot	Temperature	--	75 °C	5 min
30 L		Sparge	--	77 °C	60 min
Starting Mash Thickness: 2.2 L/kg

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 1067 B cells required

WLP099

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 1067 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Malty and strong

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	25	75	110	50	40
5g gypsum 5g mg sulphate 7g salt 10g Calcium chloride
Mash Chemistry and Brewing Water Calculator

Notes

Boil start 5.40
Boil end 8.40

6g yeast nutrient

900g sugar added on 19/11/2017
Vermont took it to 9.9% 1.050
1kg sugar, 1kg honey and WLP099 super high gravity yeast added 3/11/2017

1.052 on 12.12.2017 - transferred to Rye Bourbon whiskey barrel

1.035 and PH 4.15 on 16.1.2018 - draw off one pin.

Refill remainder with next barleywine

Last Updated and Sharing

901

Views

Brews

Public: Yup, Shared
Last Updated: 2018-01-16 22:55 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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