HAVOC Bourbon Barrel Barleywine Beer Recipe | All Grain American Barleywine | Brewer's Friend
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HAVOC Bourbon Barrel Barleywine

405 calories 44.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 180 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 36.3 gallons
Post Boil Size: 21 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Havoc Brewing Company
Hop Utilization: 99%
Calories: 405 calories (Per 12oz)
Carbs: 44.7 g (Per 12oz)
Created: Wednesday August 3rd 2022
1.120
1.035
11.1%
52.2
11.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
94.55 lb Rahr - Pale Ale94.55 lb Pale Ale 36.34 3.5 86.7%
10.91 lb Rahr - White Wheat10.91 lb White Wheat 39.1 3.2 10%
3.64 lb Briess - Caramel Malt - 10L3.64 lb Caramel Malt - 10L 35.4 10 3.3%
109.10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Sorachi Ace5 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 43.91 62.5%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 60 min 8.31 37.5%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38.185 gal Strike 164 °F 152 °F 60 min
11.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
4 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 744 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.99 psi       Temp: 38 °F       CO2 Level: 2 Volumes
 
Target Water Profile
36260
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash grains for one hour at 152F at pH5.4 with a mash thickness of 1.4.

Boil for 2 hours. Then add hops and continue to boil for one additional hour for a total of 3 hours.

Add whirfloc with 15 mins remaining.

Cool to pitching temp of 66F, oxygen, and pitch a starter of 365 billion cells.

Primary fermentation should be 1 month. After which transfer to "barrel" and add 1 bourbon infused oak spiral plus a few ounces of the excess bourbon to taste. Condition for 4 months and then carb to 2 volumes.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-08-03 15:41 UTC
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