L & C Barleywine - Beer Recipe - Brewer's Friend

L & C Barleywine

394 calories 36.7 g
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.194 (recipe based estimate)
Post Boil Gravity: 1.247 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 394 calories (Per )
Carbs: 36.7 g (Per )
Created: Monday March 2nd 2020
1.118
1.025
12.2%
40.9
18.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
44 lb United Kingdom - Maris Otter Pale44 lb Maris Otter Pale 38 3.75 86.3%
5 lb United Kingdom - Crystal 55L5 lb Crystal 55L 34 55 9.8%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 2%
1 lb Candi Syrup - Belgian Candi Syrup - Blanc1 lb Belgian Candi Syrup - Blanc 42 0 2%
51 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Chinook3.5 oz Chinook Hops Pellet 13.4 Boil 60 min 21.27 28%
2 oz Centennial2 oz Centennial Hops Pellet 10.7 Boil 30 min 7.46 16%
1 oz Chinook1 oz Chinook Hops Pellet 13.4 Boil 30 min 4.67 8%
2 oz Centennial2 oz Centennial Hops Pellet 10.7 Boil 10 min 3.52 16%
4 oz Cascade4 oz Cascade Hops Pellet 6 Boil 10 min 3.95 32%
12.50 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 gal Mash at 152, 90 min Strike 165 °F 152 °F 90 min
10 gal Sparge 175 °F 175 °F 45 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 421 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Notes

Note: Recipe calls for 4 oz Centennial and 4 oz Cascade dry hopping, which was not added to carboy yet. Used 3 packs of Nottingham (added on Monday morning), will ferment at 55-59F.

View Count: 1658
Brew Count: 1
Last Updated: 2024-02-16 21:23 UTC

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