Bjørgvin - Beer Recipe - Brewer's Friend

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Bjørgvin

311 calories 26.8 g 330 ml
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Beer Stats
Method: Partial Mash
Style: English Barleywine
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.148 (recipe based estimate)
Efficiency: 68% (brew house)
Source: A. Aspen
Calories: 311 calories (Per 330ml)
Carbs: 26.8 g (Per 330ml)
Created: Tuesday March 6th 2018
1.101
1.018
10.9%
48.4
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Liquid Malt Extract - Amber3000 g Liquid Malt Extract - Amber 35 10 35.3%
3,500 g German - Pale Ale3500 g Pale Ale 39 2.3 41.2%
1,000 g Brown Sugar1000 g Brown Sugar 45 15 11.8%
500 g Belgian - Cara 20L500 g Cara 20L 34 22 5.9%
500 g Belgian - Special B500 g Special B 34 115 5.9%
8,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Azacca70 g Azacca Hops Pellet 12.5 Boil 60 min 41.85 70%
30 g Azacca30 g Azacca Hops Pellet 12.5 Boil 10 min 6.5 30%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yeast nutrient Fining Boil 10 min.
5 g Irish moss Fining Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 528 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Added 1,5TS of NaCHO2 and 1TS CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Decoction -- 67 °C 70 min
7 L Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 30 L) 16.8
Mash volume with grains (equipment estimates 30 L) 19.7
Grain absorption losses (steeping) -4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.7
Pre boil volume (equipment estimates 28.2 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 22
Going into fermentor 22
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: 16.8  
Equipment Profile Used: System Default
 
Notes

Transfer to secondary after a couple weeks, and let it sit for another 3-4 weeks.
I bottled at 1.024 after a whole month in secondary.
Leave to mature for at least 9 months. I'll pop a bottle every few months to check in.

Oxygenated wort for about 5mins with shaking the bucket.

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  • Last Updated: 2018-06-20 10:49 UTC