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Bearly Wine

385 calories 42 carbs
Beer Stats
Method: Extract
Style: English Barleywine
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Sandin/Punkis
Calories: 385 calories (Per 355mL)
Carbs: 42 g (Per 355mL)
Created Tuesday September 17th 2019
1.114
1.033
10.74%
59.02
10.77
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 kg German - Pale Ale4.5 kg German - Pale Ale 39 2.3 57%
400 g American - Caramel / Crystal 60L400 g Caramel / Crystal 60L 34 60 5.1%
2.5 kg Dry Malt Extract - Extra Light2.5 kg Dry Malt Extract - Extra Light - (late addition) 42 2.5 31.6%
500 g Cane Sugar500 g Cane Sugar - (late addition) 46 0 6.3%
7.9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
85 g East Kent Goldings85 g East Kent Goldings Hops Pellet 5 Boil 60 min 54.15 78%
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 20 min 4.86 12.8%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 0 min 9.2%
 
Mash Guidelines
Amount Description Type Temp Time
19 L Temperature 65 °C 60 min
L Temperature 70 °C 15 min
L Temperature 77 °C 15 min
 
Other Ingredients
Amount Name Type Use Time
2 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
2 g Protofloc Fining Boil 15 min.
2 g Jästnäring Other Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Vattenkvalitet vid Lovö vattneverk 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Target batch size 5.02 20.1  
Grain absorption losses (steep / mash) -2.7 -10.8  
Boil water added to kettle 5.28 21.1  
Starting boil volume 5.28 21.1  
Volume increase from sugar/extract (late additions) 0.51 2  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Top off amount 0.73 2.9  
Total: 8.71 34.9
Author: Sandin/Punkis, Method: Extract, Style: English Barleywine, ABV 10.74%, IBU 59.02, SRM 10.77, Fermentables: (German - Pale Ale, Caramel / Crystal 60L, Dry Malt Extract - Extra Light, Cane Sugar) Hops: (East Kent Goldings, Fuggles) Other: (Chalk, Gypsum, Table Salt, Lactic acid, Protofloc, Jästnäring)
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  • Last Updated: 2019-09-17 11:29 UTC