American Barley Wine - Braumeister 20L - Beer Recipe - Brewer's Friend

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American Barley Wine - Braumeister 20L

345 calories 33.2 g 330 ml
Beer Stats
Method: BIAB
Style: American Barleywine
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AnteK
Calories: 345 calories (Per 330ml)
Carbs: 33.2 g (Per 330ml)
Created: Monday October 24th 2016
1.111
1.025
11.3%
84.7
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pale Ale5.5 kg Pale Ale 39 2.3 53.8%
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 34.2%
450 g Honey450 g Honey - (late boil kettle addition) 42 2 4.4%
200 g Belgian - CaraVienne200 g CaraVienne 34 20 2%
200 g German - CaraMunich I200 g CaraMunich I 34 39 2%
115 g German - CaraMunich II115 g CaraMunich II 34 46 1.1%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 1.5%
60 g German - CaraAroma60 g CaraAroma 34 130 0.6%
50 g German - Carafa I50 g Carafa I 32 340 0.5%
10,225 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Warrior20 g Warrior Hops Pellet 16 Boil 60 min 27.71 13.3%
20 g Columbus20 g Columbus Hops Pellet 15 Boil 40 min 22.8 13.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 30 min 11.45 13.3%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil 20 min 13.32 13.3%
20 g Columbus20 g Columbus Hops Pellet 15 Boil 10 min 9.42 13.3%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Boil 0 min 16.7%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 0 min 16.7%
150 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
1 each Clarity Ferm Fining Primary --
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 549 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
“RO water treated 2 tsp CaSO4 and 1 tsp CaCl2 in mash”

Excerpt From: Strong, Gordon. “Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L strike Temperature -- 65 °C --
Mash Infusion -- 66 °C 90 min
Mash out Infusion -- 75 °C 15 min
3 L 3 liters to Fly sparge Fly Sparge -- 75 °C --
Double Mash Infusion -- 66 °C 90 min
Mash out Infusion -- 75 °C 15 min
3 L 3 liters to Fly sparge Fly Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.8 L) 35.7
Mash volume with grains (equipment estimates 45.2 L) 42.1
Grain absorption losses -9.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 21
Volume into fermentor 21
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Important

I recommend for High-gravity a (Double Mash) method for Braumeister 20l, efficiency 70 % for that

Instructions

. First Mash:
Half of the grains without black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with Carafa I in the last 40 minutes.4l sparge warter.

Aerate the wort at 20C. with 12ppm pure oxygen 12hr late add more 12ppm of pure oxygen again. Yeast: American ale II

Fermentation at 20 c.

.Cold crash "90 days or more" at 2c˚
“Full body with a strong hop character throughout. The late hops are bright and citrusy. Complex bread and caramel base with a moderate fruitiness. Clean fermentation with a strong alcohol punch, this needs some age to let the alcohol and hops come back into balance.”

Excerpt From: Strong, Gordon. “Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques.” iBooks.

Cheers!!

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  • Last Updated: 2017-03-20 01:23 UTC