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Barley Wine 0.1

358 calories 35.9 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 71% (brew house)
Hop Utilization: 99%
Calories: 358 calories (Per 330ml)
Carbs: 35.9 g (Per 330ml)
Created: Saturday February 3rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.10 kg United Kingdom - Maris Otter Pale9.1 kg Maris Otter Pale 38 3.75 83.4%
0.49 kg Simpsons - Crystal Light 0.49 kg Crystal Light 33.1 38.03 4.5%
0.48 kg Simpsons - Crisp Amber Malt0.48 kg Crisp Amber Malt 34 27 4.4%
0.24 kg Flaked Wheat0.24 kg Flaked Wheat 34 2 2.2%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 2.3%
0.35 kg Weyermann - Carapils0.35 kg Carapils 34.5 2.1 3.2%
10.91 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Magnum45 g Magnum Hops Leaf/Whole 14.5 Boil 60 min 52.01 75%
15 g Barth-Haas - Celeia15 g Celeia Hops Leaf/Whole 4 Boil 15 min 2.37 25%
60 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
11.62 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.62 L Strike 75 °C 67 °C 60 min
16 L Sparge 100 °C 76 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 27.3
Mash volume with grains 34.5
Grain absorption losses -10.9
Remaining sparge water volume (equipment estimates 17.2 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 28.5
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 40.3  
Equipment Profile Used: System Default
 
Notes

PBG of 1.068 !?

+0.25kg clear belgian candi sugar

OG 1.075

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-02-03 22:15 UTC