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Elemental, Watson - English Barleywine

499 calories 49.3 g 500 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 499 calories (Per 500ml)
Carbs: 49.3 g (Per 500ml)
Created: Sunday October 13th 2019
1.106
1.025
10.7%
42.2
17.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 42 0.5 5.9%
0.30 kg Belgian - Special B0.3 kg Belgian - Special B 34 115 3.5%
4 kg Viking - Finland - Pale Ale Malt4 kg Finland - Pale Ale Malt 36 2 47.3%
2 kg Viking - Finland - Munich Malt2 kg Finland - Munich Malt 36 7 23.6%
0.20 kg Castle Malting - Aroma0.2 kg Aroma 78 36.2 2.4%
0.55 kg Viking - Finland - Cookie Malt0.55 kg Finland - Cookie Malt 37 19 6.5%
0.16 kg Viking - German - Smoked Malt0.16 kg German - Smoked Malt 37 3 1.9%
0.25 kg Viking - Red Ale0.25 kg Red Ale 75 26.79 3%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 5.9%
8.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 75 min 11.33 50%
25 g Ekuanot25 g Ekuanot Hops Pellet 14.25 Boil 60 min 30.89 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
13 g Citric acid Water Agt Mash 1 hr.
4 g Chalk Water Agt Mash 1 hr.
10 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.8 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 74 °C 67 °C 60 min
20 L Sparge 80 °C 75 °C 20 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 19.6
Mash volume with grains 24.3
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 14.7 L) 10.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 27.4 L) 23
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 30  
Equipment Profile Used: System Default
"Elemental, Watson - English Barleywine" English Barleywine beer recipe by Beer Tech - Norberto Pazos. All Grain, ABV 10.67%, IBU 42.21, SRM 17.82, Fermentables: (Corn Sugar - Dextrose, Belgian - Special B, Finland - Pale Ale Malt, Finland - Munich Malt, Aroma, Finland - Cookie Malt, German - Smoked Malt, Red Ale, Brown Sugar) Hops: (East Kent Goldings, Ekuanot) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Citric acid, Chalk, Phosphoric acid)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-12-22 14:23 UTC