English Barleywine - Beer Recipe - Brewer's Friend

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English Barleywine

342 calories 28.9 g 330 ml
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Beer Stats
Method: BIAB
Style: English Barleywine
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 342 calories (Per 330ml)
Carbs: 28.9 g (Per 330ml)
Created: Saturday May 4th 2019
1.111
1.019
12.1%
52.0
17.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg United Kingdom - Maris Otter Pale 38 3.75 80%
0.50 kg New Zealand - Supernova Malt0.5 kg Supernova Malt 37.4 58.38 6.7%
0.50 kg New Zealand - Aurora Malt0.5 kg Aurora Malt 37.2 29.44 6.7%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.7%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 15 Boil 90 min 51.99 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 418 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.8 Volumes
 
Target Water Profile
Melbourne South East Water 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.3 L) 29.9
Mash volume with grains (equipment estimates 36.9 L) 34.5
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.4 L) 22
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 16
Volume into fermentor 16
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Note: long and double mash. Probably split the grain bill in half, and use around 15 litres per.

Kveik would be an interesting yeast option too

Smaller batch, to make mashing easier.Sparge to get more water, allowing for longer boil - approx 8 litres boil off over 120 minutes

Add second round of dextrose during fermentation, to help the yeasties along

Brew a stout first, save all the yeast and repitch. Or giant starter.

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  • Last Updated: 2019-11-04 21:12 UTC