Big Mama's Barleywine - Beer Recipe - Brewer's Friend

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Big Mama's Barleywine

339 calories 30.6 g 12 oz
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Beer Stats
Method: Extract
Style: American Barleywine
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Sam Calagione Extreme Brewing Book
Calories: 339 calories (Per 12oz)
Carbs: 30.6 g (Per 12oz)
Created: Friday August 18th 2017
1.102
1.020
10.8%
104.0
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Liquid Malt Extract - Light9.9 lb Liquid Malt Extract - Light 35 4 68.8%
2 lb Brown Sugar2 lb Brown Sugar 45 15 13.9%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 3.5%
12.40 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 13.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 65 min 12.86 14.3%
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 63.54 28.6%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 5 min 1.26 7.1%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 20 min 24.05 28.6%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 10 min 2.29 7.1%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 14 days 14.3%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp gypsum Water Agt Boil 65 min.
1 lb Golden Rasin Puree (With .5oz cascade hop leaves Flavor Boil 5 min.
1 tsp Irish Moss Fining Boil 20 min.
5 tsp Yeast Nutrient Other Primary 14 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
Champagne Yeast at 4-5 Days
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.07 g | 24.3 qt) 3.26 13  
Mash volume with grains (equipment estimates 6.07 g | 24.3 qt) 3.42 13.7  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.99 4  
Pre boil volume (equipment estimates 6.81 g | 27.3 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.26 13
Equipment Profile Used: System Default
 
Notes

Puree is with the raisins and whole leaf cascade hops, first mix them in second pot on stove with 12oz boiling water (when water boils, turn off heat source and add raisins and hops and let cool while stirring). Use food processor to puree this mixture to a thin consistency to add directly to the main boiling wort pot, 5 minutes before end of boil.

Aerate the wort in fermenter prior to yeast pitching very well, for 1 minute.

After 4-5 days when vigorous fermentation slows, add champagne yeast with yeast nutrient, brown sugar and dry hops (centinnial). Aerate gently. Let secondary fermentation go for another 2-3 weeks before bottling.

Bottle condition for weeks, age for a long time.

All brown sugar should be light brown sugar.

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  • Last Updated: 2018-02-16 15:26 UTC