Barleywine Bruh - Beer Recipe - Brewer's Friend

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Barleywine Bruh

337 calories 32.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Barleywine
Boil Time: 120 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Jim
Calories: 337 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created: Friday May 18th 2018
1.101
1.023
10.2%
77.8
19.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb American - Pale Ale2.25 lb Pale Ale 37 3.5 45%
2.25 lb American - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 45%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 10%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Chinook3 g Chinook Hops Pellet 13 Boil 60 min 28.91 20%
3 g Columbus3 g Columbus Hops Pellet 15 Boil 60 min 33.36 20%
3 g Columbus3 g Columbus Hops Pellet 15 Boil 5 min 6.65 20%
3 g Chinook3 g Chinook Hops Pellet 13 Boil 5 min 5.76 20%
3 g Cascade3 g Cascade Hops Pellet 7 Boil 5 min 3.1 20%
15 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2 Volumes
 
Target Water Profile
Light Malty Adjustment
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74 3 8 90 51 30
.5g gyp, 1.7gcal chlor for more malty flavor from Denver Water Moffat treated water, or do nothing but use carbon filtered water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.6 gal Range 147 to 151, 120 mins, stir frequently in last 30 mins. Mash out 10 min 167-170. Temperature -- 148 °F 120 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.89 g | 19.6 qt) 3.48 13.9  
Mash volume with grains (equipment estimates 5.29 g | 21.2 qt) 3.88 15.5  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 2.6 10.4  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 3.48 13.9
Equipment Profile Used: System Default
 
Notes

Found that 90 mins was not long enough to hit OG, extend to 120 or longer if necessary. Lucky to hit 60% efficiency in the extraction, but will either up grain bill, or boil longer next batch.

Get as much aeration as possible when pitching yeast. Pitch entire pack of rehydrated S-04, or whatever - just be sure to pitch a lot.

Ferment lower end of yeast ideal temp - for S-04 Fermentis suggests 59F. Ramp up temp to finish.

May also barrel age if you want. I have some rum barrel chips that may go in... May also consider aging prior to bottling, but that’s up to you. I am simply fermenting to FG, maybe hit a couple days on rum barrel chips, then bottling, bottle aging, and then drinking in a few months.

May need to bottle with fresh yeast. Bottle condition for as long as you feel necessary. Many barleywines hit their stride at 2 years aged.

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  • Last Updated: 2018-06-01 22:04 UTC