DQYDJ Barleywine - Beer Recipe - Brewer's Friend

DQYDJ Barleywine

297 calories 29 g
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 23.9 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Jasper
Calories: 297 calories (Per )
Carbs: 29 g (Per )
URL: http://bigbeersfestival.com/homebrew/competition-winners/
Created: Thursday January 26th 2017
1.096
1.022
10.7%
70.3
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 kg Pale9.5 kg Pale 35 1.7 95%
0.25 kg Caramalt0.25 kg Caramalt 35 9.9 2.5%
0.25 kg Brown0.25 kg Brown 32 75.6 2.5%
10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Simcoe75 g Simcoe Hops Leaf/Whole 8 Boil 60 min 55.17 42.9%
50 g EK Golding50 g EK Golding Hops Pellet 3.1 Boil 30 min 12.05 28.6%
50 g EK Golding50 g EK Golding Hops Pellet 3.1 Boil 5 min 3.13 28.6%
175 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.5 L Infusion Infusion -- 65 °C 75 min
Starting Mash Thickness: 2.74 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 15 min.
25 g Medium toast oak chips infused with 1983 PX Flavor Secondary 20 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
DQYDJ Barleywine Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 8 42 63 75 46
Added 3.1g gypsum, 1.8g canning salt, and 5.4ml 80% lactic acid to Mash.
Added 1.6g gypsum and 3.4ml lactic acid to sparge water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed with Tommie & Vincent



Award Winning Recipe
View Count: 1979
Brew Count: 0
Last Updated: 2017-01-26 11:09 UTC

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