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Barley Wine

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 302 calories (Per 330ml)
Carbs: 26.4 g (Per 330ml)

Created: Saturday May 15th 2021

Original Gravity:

1.098

Final Gravity:

1.018

ABV (standard):

10.4%

IBU (tinseth):

46.7

SRM (morey):

12.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 kg	Crisp Malting - Chevallier Heritage Malt7 kg Chevallier Heritage Malt	36.3	3	87.8%
0.60 kg	Cane Sugar0.6 kg Cane Sugar	46	0	7.5%
0.07 kg	German - Acidulated Malt0.07 kg Acidulated Malt	27	3.4	0.9%
0.30 kg	Simpsons - Heritage Crystal0.3 kg Heritage Crystal	32	66	3.8%
7.97 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Perle50 g Perle Hops	Leaf/Whole	9	Boil	45 min	38.86	50%
50 g	East Kent Goldings50 g East Kent Goldings Hops	Leaf/Whole	5	Boil	9 min	7.82	50%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Perle (Leaf/Whole) 50 g Perle (Leaf/Whole) Hops	38.86	50%
50 g	East Kent Goldings (Leaf/Whole)	7.82	50%
100 g / $ 0.00

Yeast

Imperial Yeast - A09 Pub

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Very High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 131 B cells required

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 131 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Standard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	15	30	60
2,5 g CaCL2 3g Gypsum
Mash Chemistry and Brewing Water Calculator

Notes

Dough in@78C with 11l --> 66C for 90 min

16 l @ 89C --> 77C for 20 minutes

Cane sugar boiled for 2h with the juice of half a lemon and some water. Added water if necessary.

Pub yeast is the yeastcake from a 1.038 OG bitter. US05 will be added 2 days after pitching Pub.

Fermenter stayed in the bathtub for the first 3 days, keeping the temperature steady at about 17C. on day 3 it is about 18 degrees and out of the bathtub.

Last Updated and Sharing

353

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Brews

Public: Yup, Shared
Last Updated: 2021-05-19 16:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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