BW2034 - Beer Recipe - Brewer's Friend

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BW2034

363 calories 29.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: English Barleywine
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
Calories: 363 calories (Per 330ml)
Carbs: 29.1 g (Per 330ml)
Created: Sunday November 28th 2021
1.118
1.018
13.2%
52.3
27.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 kg United Kingdom - Maris Otter Pale9.5 kg Maris Otter Pale 38 3.75 50%
1.50 kg Castle Malting - Château Crystal1.5 kg Château Crystal 34.4 60.6 7.9%
1.50 kg Belgian - Special B1.5 kg Special B 34 115 7.9%
1.50 kg Weyermann - CaraRed1.5 kg CaraRed 35 19.3 7.9%
5 kg Dry Malt Extract - Extra Light5 kg Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 26.3%
19 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Target80 g Target Hops Pellet 11.5 Boil 85 min 52.3 47.1%
90 g Target90 g Target Hops Leaf/Whole 11.5 Boil 0 min 52.9%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Irish Moss Fining Boil 15 min.
30 g zoethout Flavor Boil 15 min.
250 g maple syrup Flavor Secondary --
40 g Oak Chips Flavor Secondary --
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
4 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 252.6 g       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Infusion 63 °C 62 °C 80 min
15 L Sparge 78 °C 78 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.4 L. Suggest reducing initial water volume to 42.15 L and adding 4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 78.24 L. Suggest reducing initial water volume to 36.16 L and adding 32.84 L sparge/top-off. 69
Heat water added to kettle (equipment estimates 60.2 L) 69
Mash volume with grains (equipment estimates 60.2 L) 78.2
Grain absorption losses (steeping) -14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 55
Volume increase from sugar/extract (late additions) 3.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 40 L) 47
Going into fermentor (equipment estimates 47 L) 40
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 69  
Equipment Profile Used: System Default
"BW2034" English Barleywine beer recipe by Me. Partial Mash, ABV 13.17%, IBU 52.3, SRM 27.78, Fermentables: (Maris Otter Pale, Château Crystal, Special B, CaraRed, Dry Malt Extract - Extra Light) Hops: (Target) Other: (Irish Moss, zoethout, maple syrup, Oak Chips)
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  • Last Updated: 2021-11-28 10:55 UTC