Oh Lordy! American Barleywine - Beer Recipe - Brewer's Friend

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Oh Lordy! American Barleywine

359 calories 32.9 g 16 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 97%
Calories: 359 calories (Per 16oz)
Carbs: 32.9 g (Per 16oz)
Created: Saturday December 10th 2022
1.108
1.022
11.4%
79.1
17.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36.50 lb Sugar Creek Malt - Pale Ale36.5 lb Pale Ale 37.7 3 68.5%
8 lb Sugar Creek Malt - Munich8 lb Munich 37.4 8 15%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L 35 10 3.8%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 3.8%
4.75 lb Briess - DME Pilsen Light4.75 lb DME Pilsen Light 45 2 8.9%
53.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Ekuanot3 oz Ekuanot Hops Pellet 14.25 First Wort 0 min 47.78 37.5%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 14.25 Boil 30 min 11.13 12.5%
2 oz Ekuanot2 oz Ekuanot Hops Pellet 14.25 Boil 15 min 14.37 25%
2 oz Ekuanot2 oz Ekuanot Hops Pellet 14.25 Mash 60 min 5.77 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Campden Tablets Water Agt Mash --
1 each Campden Tablets Water Agt Sparge --
2 oz Whirlfloc tablet Water Agt Boil 15 min.
2 g Yeast Nutrient Other Boil 15 min.
10 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
55 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
3 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
61 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 422 B cells required
Red Star - Premier Blanc Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Anderson, Indiana - Charcoal Filtered Tap Water
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
24 gal Beta Rest Strike 160 °F 144 °F 30 min
Alpha Rest Temperature 144 °F 163 °F 30 min
Mash Out Temperature 163 °F 170 °F 10 min
8 gal Sparge to kettle Fly Sparge 170 °F 170 °F 20 min
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.23 gal (56.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.23 gal (8.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 25.02 gal (100.1 qt). Suggest reducing strike water volume to 8.2 gal (32.78 qt) and adding 13.02 gal (52.1 qt) sparge/top-off. 21.22 84.9  
Strike water volume at mash thickness of 1.75 qt/lb 21.22 84.9  
Mash volume with grains 25.02 100.1  
Grain absorption losses -6.06 -24.3  
Hops absorption losses (mash) -0.08 -0.3  
Remaining sparge water volume 0.81 3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.4  
Pre boil volume (equipment estimates 14.23 g | 56.9 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 12.5 g | 50 qt) 13.5 54  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.5 g | 54 qt) 12.5 50  
Total: 22.03 88.1
Equipment Profile Used: System Default
 
Notes

This is going to be a reiterative mash splitting the grains in half, mashing the first half in 12 gallons of water at 144F for 60 minutes and sparging only enough to raise the wort level back to 14 gallons.

I will then raise the wort temperature to 150F and mash in the second half of the grains at 144F for15 minutes, then raise the mash temperature to 163F for 60 minutes. Then I'll sparge this half of the grains to reach my pre-boil volume of 16 gallons.

I will ferment this beer in a stainless fermenter, first using the Strong Ale yeast, then pitching the Champagne yeast. It will then be transferred into a 10 gallon medium toast barrel to age for four months. After aging, it will be bottled to sit for one year before being opened over time.

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  • Last Updated: 2022-12-12 00:44 UTC