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Shane’s Barrely Wine

Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Barta ml
Calories: 340 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)

Created: Tuesday March 12th 2019

Original Gravity:

1.103

Final Gravity:

1.015

ABV (alternate):

12.7%

IBU (tinseth):

45.4

SRM (morey):

16.4

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Pearl10 lb Pearl	37	2.1	42.3%
0.75 lb	Belgian - Cara 45L0.75 lb Cara 45L	34	42	3.2%
0.50 lb	German - CaraAroma0.5 lb CaraAroma	34	130	2.1%
0.25 lb	Maple Syrup0.25 lb Maple Syrup - (late boil kettle addition)	30	35	1.1%
2 lb	Corn Syrup2 lb Corn Syrup - (late boil kettle addition)	37	0.5	8.5%
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	42.3%
0.13 lb	United Kingdom - Chocolate0.125 lb Chocolate	34	425	0.5%
23.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.24 oz	Hop shots0.24 oz Hop shots Hops	Pellet	61.1	Boil	90 min	42.69	19.4%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	5 min	2.71	80.6%
1.24 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.24 oz	Hop shots (Pellet)	42.69	19.4%
1 oz	East Kent Goldings (Pellet)	2.71	80.6%
1.24 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
32 qt	mash (150 F)	Infusion	--	162 °F	60 min
8 qt	sparge	Sparge	--	170 °F	5 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 416 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.8 Volumes

Target Water Profile

Lager

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
64	3	18	96	63	0
mash pH = 5.42 8 gal RO Mash 2.8 g Gypsum 3.6 g CaCl2 0.8 g Epsom 0.8 g NaCl 2 gal RO Sparge 0.7 g Gypsum 0.9 g CaCl2 0.2 g Epsom 0.2 g NaC 1 mL Lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

7 ml hop shot at 90 min

1 oz EKG goes in at 5 min with whirlfloc and yeast nutrient.

At FO, measure out ~1.5 lb of homemade golden syrup and 0.25 lb bourbon syrup (up depending on efficiency).

Oxygenate at time of pitching yeast (might be next day if starter needs to be cold crashed still).

BREW DAY (31-Mar-19):
------------------------------------
Ferm schedule, start at 64F until ferm kicks in, then 66F until 50+% attenuation and ramp up to 68F until gravity is stable. Drop temp to 55F for 2 days before
Kegging.

Started cold crashing (40F with co2 balloon) on 05-apr-19.

Checked gravity on 09-Aug-19, appears to be around same reading as when kegged.

Bottled 36 twelve oz beers and one 20 oz bottle on 14-Aug-19. 1 gal aged with 0.4 oz medium char oak and 4 oz Tincup whiskey. Taste after one month.

10 bottles beer made on 29-Dec-19 (TCW).

Last Updated and Sharing

361

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Public: Yup, Shared
Last Updated: 2019-12-31 01:35 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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