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Helldorado #001

274 calories 24 g 12 oz
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Beer Stats
Method: BIAB
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 274 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Friday September 25th 2020
1.083
1.015
8.9%
28.2
6.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb United Kingdom - Golden Promise13.5 lb Golden Promise 37 3 81.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 6.1%
1.50 lb Honey1.5 lb Honey - (late boil kettle addition) 35 2 9.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Barth-Haas - Hallertauer Magnum21 g Hallertauer Magnum Hops Pellet 11.5 Boil 60 min 28.15 100%
21 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 162 °F 151 °F 90 min
3 gal Batch Sparge 190 °F 180 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.78 g | 35.1 qt) 9.38 37.5  
Mash volume with grains (equipment estimates 9.98 g | 39.9 qt) 10.58 42.3  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

3 Liter starter of Lallemand Nottingham yeast about 3 days before brew day. Decant and make a 1/2 liter starter to pitch at high krausen.

2 weeks prior to brew day, fill a mason jar with char #3 oak spirals and top it off with whiskey (weller or dickel). After primary fermentation is complete, add the beer to secondary and put only the chips into the secondary with a nylon hop sack. Taste it every week to see how it is coming along.

I typically use a keg to do secondary as the opening makes it easier to add/remove the chips and the SS is more sanitary and doesn't break like glass.

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  • Last Updated: 2020-09-25 13:44 UTC