Barley Wine

277 calories 27.6 g
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 180 min
Batch Size: 150 gallons (ending kettle volume)
Pre Boil Size: 155.63 gallons
Pre Boil Gravity: 19.4 °P (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 277 calories (Per )
Carbs: 27.6 g (Per )
Created Sunday September 25th 2022
20.1 °P
5.0 °P
8.3%
40.6
11.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
450 lb American - Pale Ale450 lb Pale Ale 37 3.5 90%
25 lb United Kingdom - Crystal 50L25 lb Crystal 50L 34 50 5%
25 lb American - Vienna25 lb Vienna 35 4 5%
500 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 oz Cascade50 oz Cascade Hops Leaf/Whole 7 First Wort 60 min 37.12 71.4%
20 oz Cascade20 oz Cascade Hops Leaf/Whole 7 Whirlpool 60 min 3.5 28.6%
70 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
188 gal Strike 164 °F 152 °F 60 min
33 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
110 g Epsom Salt Water Agt Mash 1 hr.
200 g Gypsum Water Agt Mash 1 hr.
150 g Salt Water Agt Mash 1 hr.
112.30 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
450 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3989 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
"Barley Wine" English Barleywine beer recipe by ncomeau. All Grain, ABV 8.34%, IBU 40.61, SRM 11.45, Fermentables: (Pale Ale, Crystal 50L, Vienna) Hops: (Cascade) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid)
View Count: 301
Brew Count: 0
Last Updated: 2023-03-02 00:29 UTC

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