First Barleywine - Beer Recipe - Brewer's Friend

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First Barleywine

314 calories 31.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 19.5 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 314 calories (Per 330ml)
Carbs: 31.1 g (Per 330ml)
Created: Friday March 30th 2018
1.101
1.024
10.1%
77.4
29.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 88.5%
0.20 kg Belgian - Special B0.2 kg Special B 34 305.39 3.5%
0.20 kg Weyermann - CaraBelge0.2 kg CaraBelge 33 34.8 3.5%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 7.58 4.4%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook30 g Chinook Hops Pellet 12.4 Boil 60 min 64.11 23.1%
30 g Cascade30 g Cascade Hops Pellet 7.3 Boil 0 min 13.25 23.1%
70 g Cascade70 g Cascade Hops Pellet 7.3 Dry Hop 4 days 53.8%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast nutrients Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 390 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Computed pH : 5.43 @ 25°C
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L strike water @ 72°C Infusion -- 66 °C --
mash out Temperature -- 77 °C 10 min
10.7 L Sparge -- 77 °C --
Starting Mash Thickness: 2.83186 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 16
Mash volume with grains 19.7
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 12.4 L) 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.9 L) 19.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13
Going into fermentor 13
Total: 26.1  
Equipment Profile Used: System Default
 
Notes

ABV : 10%
IBU : 70-75

Yeast Nutrients : Usage: 1⁄2 tsp (2.2 Grams) per 5 gallons (19 L) of wort. Dissolve in warm water. Add solution to kettle 10-15 minutes prior to end of boil.

Mash Thickness : assez élevée pour assurer une bonne conversion et du coup une bonne fermentabilité

Starter 2L à 1.040 : OK pour "Pro Brewer 1.25" (DME : 100g/L d'eau)
Fermentation : 3j à 19°C puis augmenter de 1°C/j jusqu'à 21°C

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  • Last Updated: 2018-04-25 11:25 UTC