Cluster Fugget Barleywine - Beer Recipe - Brewer's Friend

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Cluster Fugget Barleywine

332 calories 29.5 g 12 oz
Beer Stats
Method: BIAB
Style: American Barleywine
Boil Time: 90 min
Batch Size: 3.05 gallons (ending kettle volume)
Pre Boil Size: 3.9 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 59% (ending kettle)
Source: Fats Schindee
Calories: 332 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Monday August 12th 2019
1.100
1.019
10.7%
106.9
15.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 64.3%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 28.6%
8 oz United Kingdom - Carastan (30/37)8 oz Carastan (30/37) 35 34 3.6%
4 oz United Kingdom - Crystal 60L4 oz Crystal 60L 34 60 1.8%
2 oz United Kingdom - Extra Dark Crystal 120L2 oz Extra Dark Crystal 120L 33 120 0.9%
2 oz Belgian - Special B2 oz Special B 34 115 0.9%
224 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief - Cluster Fugget (8.1 AA) / 4 Ounces1 oz Yakima Chief - Cluster Fugget (8.1 AA) / 4 Ounces Hops Pellet 8.1 First Wort 90 min 45.94 16.7%
1 oz Yakima Chief - Cluster Fugget (8.1 AA) / 4 Ounces1 oz Yakima Chief - Cluster Fugget (8.1 AA) / 4 Ounces Hops Pellet 8.1 Boil 60 min 39.04 16.7%
1 oz Cluster Fugget1 oz Cluster Fugget Hops Pellet 8.1 Boil 10 min 14.16 16.7%
1 oz Cluster Fugget1 oz Cluster Fugget Hops Pellet 8.1 Boil 5 min 7.78 16.7%
1 oz Cluster Fugget1 oz Cluster Fugget Hops Pellet 8.1 Boil 0 min 16.7%
1 oz Cluster Fugget1 oz Cluster Fugget Hops Pellet 8.1 Dry Hop 0 days 16.7%
6 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal BIAB; first mash Infusion -- 158 °F 45 min
2.975 gal BIAB; second (reiterated) mash Infusion -- 149 °F 90 min
1.65 gal Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.9 23.6  
Mash volume with grains 7.02 28.1  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.49 g | 22 qt) 3.9 15.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 1.46 g | 5.9 qt) 3.05 12.2  
Estimated amount in fermentor 3.05 12.2  
Total: 5.9 23.6
Equipment Profile Used: System Default
 
Notes

Use reiterated mash technique to get high gravity wort from small kettle limitation. Divide 14 lb total grain in half, BIAB mash 7 lb in first volume of water, sparge with water (then save these second runnings to sparge the second mash runnings with), then drain. Empty grain from bag and then mash second 7 lb in wort from first mash (wort volume listed above under mash guidelines is amount left after grain absorption from first mash, not additional volume of water added). Then sparge this grain in first sparge runnings to get to preboil gravity (will dilute SG some, but I need the extra volume to reach preboil volume. Can add DME if need to get preboil SG higher). Then combine sparge runnings with concentrated first runnings in bigger kettle to boil.

Yeast I’m using is actually Opshaug Kveik (dried) from Mainiacal Yeast not in database, but similar to a Hornindal. Says it’s relatively clean, with notes of citrus and stone fruit. Tolerant to 12% abv.

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  • Last Updated: 2019-09-06 20:34 UTC