Dumle WIne - Beer Recipe - Brewer's Friend

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Dumle WIne

424 calories 38.6 g 330 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 424 calories (Per 330ml)
Carbs: 38.6 g (Per 330ml)
Created: Thursday August 3rd 2017
1.136
1.028
14.1%
47.7
24.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 8.51 52.8%
3 kg American - Ashbourne Mild3 kg Ashbourne Mild 30 12.65 39.6%
570 g Cane Sugar570 g Cane Sugar 46 7.5%
7.57 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 47.74 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Dumle Flavor Boil 2 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 377 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hemma-vatten
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 4 10 13 37 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 10 L) 6.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 23.5 L) 20
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Going into fermentor 12
Total: 27.5  
Equipment Profile Used: System Default
 
Notes

The sugar is actually the sugar content in the dumle candy

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  • Public: Yup, Shared
  • Last Updated: 2017-08-03 07:19 UTC