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Hand of the Queen (Ommegang)

Method: All Grain
Style: English Barleywine
Boil Time: 180 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 351 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)

Created: Monday September 20th 2021

Original Gravity:

1.105

Final Gravity:

1.026

ABV (standard):

10.4%

IBU (tinseth):

34.9

SRM (morey):

32.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	United Kingdom - Maris Otter Pale20 lb Maris Otter Pale	38	3.75	74.1%
4 lb	Briess - DME Pilsen Light4 lb DME Pilsen Light	45	2	14.8%
1 lb	Belgian - Biscuit1 lb Belgian - Biscuit	35	23	3.7%
1 lb	Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L)	38	275	3.7%
0.50 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate	33	207	1.9%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	1.9%
27 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	45 min	32.04	66.7%
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	20 min	2.82	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	32.04	66.7%
0.50 oz	Hallertau Hersbrucker (Pellet)	2.82	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2 gal	5# Schmitz decoction	Decoction	160 °F	145 °F	10 min
5 gal	add remaining grains and water	Infusion	--	145 °F	30 min
1 gal	head to 155F	Temperature	145 °F	155 °F	30 min
12 gal	collect until 1.084*	Sparge	155 °F	165 °F	30 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	amylase	Other	Other	30 min.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 198 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

Slow boil 2 hours then add hops according to schedule.

Cool, aerate and ferment at 65*F for 3 weeks, rack and let rise to 68F then add 4 oz oak cube, candy syrup,, 8 oz each figs, raisins, dates, heather deglazed in whiskey, added to secondary. After 1 month rack to tertiary until final gravity reached, package and cellar 6 months.

Last Updated and Sharing

563

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Public: Yup, Shared
Last Updated: 2022-01-07 00:14 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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