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Jim's Bourbon Oak Barleywine

473 calories 49 g 12 oz
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Beer Stats
Method: BIAB
Style: English Barleywine
Boil Time: 180 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3.86 gallons
Pre Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Zymurgy Jan/Feb 2022
Calories: 473 calories (Per 12oz)
Carbs: 49 g (Per 12oz)
Created Friday April 1st 2022
1.140
1.037
13.5%
46.5
10.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.73 lb Rahr - Pale Ale12.73 lb Pale Ale 36.34 3.5 86.7%
1.47 lb Rahr - White Wheat1.47 lb White Wheat 39.1 3.2 10%
0.49 lb Briess - Caramel Malt - 10L0.49 lb Caramel Malt - 10L 35.4 10 3.3%
14.69 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Sorachi Ace0.55 oz Sorachi Ace Hops Pellet 9.1 Boil 60 min 18.72 33.3%
0.55 oz Sorachi Ace0.55 oz Sorachi Ace Hops Pellet 13.5 Boil 60 min 27.78 33.3%
0.55 oz Saaz0.55 oz Saaz Hops Pellet 8.5 Boil 0 min 33.3%
1.65 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 qt Infusion 152 °F 60 min
2.8 qt pour over the grains Top Off 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Irish Moss Fining Boil 15 min.
1.50 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Munton and Fison
Amount:
12 Grams
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.95 23.8  
Grain absorption losses -1.84 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 3.86 15.4  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates -0.7 g | -2.8 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 5.95 23.8
Equipment Profile Used: System Default
 
Notes

Link for the recipe:

https://mydigitalpublication.com/publication/frame.php?i=731436&p=&pn=72&ver=html5

Mash grains for one hour at 152°F (67°C) at
pH 5.4 with a mash thickness of 1.4 qt./lb.
(2.9 L/kg). Vorlauf and collect just the first
runnings, about 7.25 gal. (27.4 L). Boil for 2
hours, then add hops and continue boil for an
addition hour, for a total boil time of 3 hours.
Add Whirlfloc with 15 minutes remaining in
the boil.
Cool to 66°F (19°C), oxygenate, and pitch
a healthy yeast starter of approximately 365
billion cells. After primary fermentation is
complete, about 1 month, transfer to secondary
fermenter and add bourbon-infused oak spiral
plus a few ounces of the excess bourbon
to taste. Condition for 4 months and then
carbonate to 2 vol. (4 g/L) CO₂.

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  • Last Updated: 2022-12-30 22:35 UTC