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Little Adam Scottish Barleywine

Method: All Grain
Style: English Barleywine
Boil Time: 150 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 283 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)

Created: Monday May 22nd 2023

Original Gravity:

1.085

Final Gravity:

1.020

ABV (standard):

8.5%

IBU (tinseth):

36.1

SRM (morey):

23.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	Briess - Brewers Malt 2-Row13 lb Brewers Malt 2-Row	37	1.8	71.2%
1 lb	Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L	36	10	5.5%
1 lb	Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L	35.4	40	5.5%
0.50 lb	Peated Malt0.5 lb Peated Malt	38	2.5	2.7%
0.25 lb	Briess - Chocolate0.25 lb Chocolate	25	350	1.4%
0.25 lb	Briess - Black Barley0.25 lb Black Barley	25	550	1.4%
2.25 lb	Brown Sugar2.25 lb Brown Sugar	45	15	12.3%
18.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7.8	Boil	150 min	22.07	25%
0.50 oz	Northern Brewer0.5 oz Northern Brewer Hops	Pellet	7.8	Boil	40 min	8.83	12.5%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	10 min	4.21	25%
1 oz	Barth-Haas - Mt. Hood1 oz Mt. Hood Hops	Leaf/Whole	5.5	Boil	1 min	0.56	25%
0.50 oz	Northern Brewer0.5 oz Northern Brewer Hops	Leaf/Whole	7.8	Boil	1 min	0.39	12.5%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Northern Brewer (Pellet)	30.9	37.5%
1 oz	Tettnanger (Pellet)	4.21	25%
1 oz	Barth-Haas - Mt. Hood (Leaf/Whole)	0.56	25%
0.50 oz	Northern Brewer (Leaf/Whole)	0.39	12.5%
4 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Yeast Nutrient	Water Agt	Mash	12 min.
10 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.
2 oz	Juniper Berries	Water Agt	Mash	40 min.
1 oz	Juniper Berries	Water Agt	Mash	10 min.
1 tsp	Campden Tablets	Water Agt	Mash	0 min.

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 BBL Pitch	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 163 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Philly's tap water is a balanced hardness.
Mash Chemistry and Brewing Water Calculator

Notes

This is modified from Alan Sprints owner Hair of the Dog's barleywine called Adam to fit into the Grainfather G30 with a small mash tun. ingredients were mostly divided in half from his original recipe and slightly changed because of lack of exact grains being available. Colors and flavors of the specialty grains are approximated by Sean Null. Local Juniper berries are my twist. 2 pounds Demerara Sugar added to bring up ABV and add caramel flavors lost in the shorter boil.

Evaporation wasn’t as much as usual. Ended up at 6 gallons in the fermenter.

This batch was not tasted. It sat in a plastic fermenter for 18 months and honestly it was probably OK to bottle, but I wasn't feeling it. I have a G40 now with a bigger grain bill size and a better shape for brewing than the G30. I may attempt this on 4/6/2025 without the brown sugar addition and name it Adam.

Last Updated and Sharing

259

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Public: Yup, Shared
Last Updated: 2025-03-28 11:50 UTC

System Default

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

Discussion about this recipe:

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Seanogue • 03/17/2025 at 12:42pm
Do to immediate need for me to be a care provider for my parents and their subsequent passing away I left this beer in the fermenter for 16 months without any attention. It was in a pretty sealed environment with a still functional air lock, but as it sat in primary that long I decided to dump it. That could have been a mistake as it looked and smelled good, but the yeast cake had a strange black pellicle type slime, so I'm guessing that there were off flavors at the least. The HDPE fermenter it was in also took on a permanent smell, not terrible so I decided to keep it and see what happens.

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