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Blitzkrieg Barleywine

428 calories 33.5 g 12 oz
Beer Stats
Method: Extract
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.166 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Grumblebunny
Calories: 428 calories (Per 12oz)
Carbs: 33.5 g (Per 12oz)
Created Monday October 20th 2014
1.129
1.019
14.44%
40.85
18.56
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 17.2%
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light - (late addition) 35 4 17.2%
3.30 lb Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich 35 8 17.2%
3.30 lb Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich - (late addition) 35 8 17.2%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 10.4%
2 lb Honey2 lb Honey - (late addition) 42 2 10.4%
17.2 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 5.2%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 5.2%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 20.1 33.3%
1 oz Galena1 oz Galena Hops Pellet 13 Boil 60 min 17.42 33.3%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 15 min 3.32 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 567 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
 
Notes

An English style barleywine with a German influence.

  • Make a 2 liter 2-step starter culture of the yeast at least 48 hours prior to starting. Cold crash the first starter and decant after 24 hours. Then make the second step, cold crash and decant. Bring the yeast slurry up to room temperature before pitching.
  • Ferment until final gravity is achieved
  • Transfer to your secondary fermentation vessel
  • Condition in the secondary for 1-2 months
  • Bottle and allow to condition for 6-12 months
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-11-24 15:02 UTC
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