Northern Warrior - Beer Recipe - Brewer's Friend

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Northern Warrior

298 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 3.85 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 5 minute extended hop boil time
Calories: 298 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Friday January 18th 2019
1.090
1.018
10.3%
92.7
15.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 83%
1 lb German - Dark Munich1 lb Dark Munich 36 10 7.5%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 7.5%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16.2 Boil 105 min 77.15 33.3%
1 oz Warrior1 oz Warrior Hops Pellet 16.2 Boil 0 min 15.58 33.3%
1 oz Warrior1 oz Warrior Hops Pellet 16.2 Dry Hop 0 days 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Milpitas Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 0 0 0
1.25 tsp gypsum, 1 tsp CaCL2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt at 166 Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.3 21.2  
Mash volume with grains 6.36 25.4  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 2.78 g | 11.1 qt) 2.11 8.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.18 g | 24.7 qt) 5.5 22  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.85 15.4  
Going into fermentor 3.85 15.4  
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes

21-6.6= 14.4 first run
sparge: 22-14.4= 8qts
mash temp 150F
og: 1.090
pitch on cake at 65F, rise to 70 over 24 hours
FG: 1.018
keg condition to 2.15 vol with dme

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  • Last Updated: 2019-02-02 02:57 UTC