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Cray Cray Barleywine 2

296 calories 28.7 g 12 oz
Beer Stats
Method: BIAB
Style: American Barleywine
Boil Time: 180 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 296 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created Monday October 9th 2017
1.089
1.020
9.03%
52.79
23.88
5.54
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.88 lb United Kingdom - Golden Promise14.88 lb Golden Promise 37 3 66.9%
5.96 lb American - Munich - Light 10L5.96 lb Munich - Light 10L 33 10 26.8%
0.36 lb American - Caramel / Crystal 120L0.36 lb Caramel / Crystal 120L 33 120 1.6%
0.46 lb Candi Syrup - Belgian Candi Syrup - D-1800.46 lb Belgian Candi Syrup - D-180 32 180 2.1%
0.36 lb Belgian - Special B0.36 lb Special B 34 115 1.6%
0.22 lb American - Caramel / Crystal 60L0.22 lb Caramel / Crystal 60L 34 60 1%
22.24 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.68 oz Magnum0.68 oz Magnum Hops Pellet 15 Boil 60 min 38.03 25%
0.68 oz Glacier0.68 oz Glacier Hops Pellet 5.5 Boil 15 min 6.92 25%
0.68 oz Glacier0.68 oz Glacier Hops Pellet 5.5 Boil 10 min 5.06 25%
0.68 oz Glacier0.68 oz Glacier Hops Pellet 5.5 Boil 5 min 2.78 25%
2.72 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Recirculate for 30 minutes Infusion 151 °F 60 min
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 12.28 49.1  
Grain absorption losses -2.72 -10.9  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Starting boil volume 9.6 38.4  
Boil off losses -4.5 -18  
Hops absorption losses -0.1 -0.4  
Amount going into fermentor 5 20  
Total: 12.28 49.1
 
Notes

66-70 degrees. Let ferment for four weeks.
WLP 540 or WLP 530

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  • Last Updated: 2018-11-05 21:17 UTC