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Barleywine with Maple syrup

363 calories 28.6 g 12 oz
Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 363 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created Wednesday September 5th 2018
1.110
1.016
12.33%
103.48
16.38
5.68
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 64.3%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 2.4%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 7.1%
1 lb American - Victory1 lb Victory 34 28 4.8%
3.50 lb Maple Syrup3.5 lb Maple Syrup - (late addition) 30 35 16.7%
16 oz Flaked Oats16 oz Flaked Oats - (late addition) 33 2.2 4.8%
21 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 15.8 Boil 60 min 50.15 25%
1 oz Warrior1 oz Warrior Hops Pellet 15.8 Boil 30 min 38.54 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 15 min 10.55 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 5 min 4.24 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 qt Infusion 152 °F 60 min
10 qt Sparge 168 °F 15 min
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp yeastex Other Boil 5 min.
0.50 tsp irish moss Fining Boil 5 min.
4 oz oak chips Flavor Secondary 21 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 491 B cells required
champagne yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 491 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 2 oz      
 
Target Water Profile
Mills River
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
use 70-30 Deionized water and Norwalk Tap water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.62 34.5  
Strike water volume at mash thickness of 1.2 qt/lb 5.25 21  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume 3.37 13.5  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 6.19 24.7  
Volume increase from sugar/extract (late additions) 0.31 1.3  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 5 20  
Hops absorption losses -0.15 -0.6  
Estimated amount in fermentor 4.85 19.4  
Total: 8.62 34.5
 
Notes

2 weeks primary
rack to secondary for 8 weeks

2 weeks at 65
6 weeks at 34 for clarification

bottle condition for a minimum of three months before tasting
As with most high gravity beers, bottle in 12 oz bottles

Add Maple Syrup with 5 minutes to go in the boil

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  • Last Updated: 2018-10-12 20:45 UTC