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PGW B2

345 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 180 min
Batch Size: 64 gallons (fermentor volume)
Pre Boil Size: 68.14 gallons
Post Boil Size: 64.25 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Loaded Dice Brewery
Calories: 345 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Friday January 28th 2022
1.104
1.019
11.1%
42.3
19.0
5.4
24.88
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
220 lb Muntons - Maris Otter220 lb Maris Otter 38 2.3 83.3%
6 lb German - Acidulated Malt6 lb Acidulated Malt $ 1.08 / lb
$ 6.47 		27 3.4 2.3%
12 lb Turbinado12 lb Turbinado - (late boil kettle addition) 44 10 4.5%
8 lb American - Caramel / Crystal 60L8 lb Caramel / Crystal 60L 34 60 3%
4 lb American - Caramel / Crystal 120L4 lb Caramel / Crystal 120L 33 120 1.5%
3 lb Weyermann - Caramunich Type 33 lb Caramunich Type 3 34 57 1.1%
6 lb The Swaen - Swaen Amber6 lb Swaen Amber 35 20 2.3%
1 lb Briess - Midnight Wheat Malt1 lb Midnight Wheat Malt $ 1.21 / lb
$ 1.21 		25 550 0.4%
4 lb American - Caramel / Crystal 40L4 lb Caramel / Crystal 40L 34 40 1.5%
264 lbs / $ 7.68
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Warrior8 oz Warrior Hops $ 0.78 / oz
$ 6.25 		Pellet 17.6 Boil 60 min 29.18 33.3%
8 oz Cascade8 oz Cascade Hops $ 0.68 / oz
$ 5.48 		Pellet 7 Boil 30 min 8.92 33.3%
8 oz Cascade8 oz Cascade Hops $ 0.68 / oz
$ 5.48 		Pellet 7 Boil 10 min 4.21 33.3%
24 oz / $ 17.20
 
Other Ingredients
Amount Name Cost Type Use Time
80 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
26 g Gypsum Water Agt Mash 0 min.
6 g Epsom Salt Water Agt Mash 0 min.
16 g Ultra Flow Max Water Agt Mash 0 min.
12 g Attenuzyme Water Agt Mash 0 min.
10 each Whirlfloc Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
15 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2089 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Berkley, Michigan
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99.8 9.6 5 110.3 50.6 0.6
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 69.4 gal (277.6 qt). Suggest reducing initial water volume to 11.09 gal (44.36 qt) and adding 57.4 gal (229.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 114.66 gal (458.64 qt) 94.5 378  
Strike water volume at mash thickness of 1.5 qt/lb 94.5 378  
Mash volume with grains 114.66 458.6  
Grain absorption losses -31.5 -126  
Remaining sparge water volume (equipment estimates 5.74 g | 23 qt) 5.39 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 68.49 g | 274 qt) 68.14 272.6  
Volume increase from sugar/extract (late additions) 0.91 3.6  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil Volume (equipment estimates 64 g | 256 qt) 64.25 257  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 64.25 g | 257 qt) 64 256  
Total: 99.89 399.6
Equipment Profile Used: System Default
 
Notes

When it's done fermenting, super heat a wok over a burner.

Caramelize the figs in the wok, then deglaze with some of the beer.

Add all that to a secondary and rack the beer from primary on to it.

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  • Last Updated: 2022-01-31 12:57 UTC