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Barleywine with Maple syrup

347 calories 27 carbs
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 347 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created Monday February 15th 2016
1.105
1.015
11.83%
103.48
16.29
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
13.5 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 67.5%
0.5 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 2.5%
1.5 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 7.5%
1 lb American - Victory1 lb Victory 34 28 5%
3.5 lb Maple Syrup3.5 lb Maple Syrup - (late addition) 30 35 17.5%
20 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 15.8 Boil 60 min 50.15 25%
1 oz Warrior1 oz Warrior Hops Pellet 15.8 Boil 30 min 38.54 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 15 min 10.55 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 5 min 4.24 25%
 
Mash Guidelines
Amount Description Type Temp Time
24 qt Infusion 152 °F 60 min
10 qt Sparge 168 °F 15 min
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp yeastex Other Boil 5 min.
0.5 tsp irish moss Fining Boil 5 min.
4 oz oak chips Flavor Secondary 21 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 470 B cells required
champagne yeast
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 470 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 2 oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
use 70-30 Deionized water and Norwalk Tap water
Mash Chemistry and Brewing Water Calculator
 
Notes

2 weeks primary
rack to secondary for 8 weeks

2 weeks at 65
6 weeks at 34 for clarification

bottle condition for a minimum of three months before tasting
As with most high gravity beers, bottle in 12 oz bottles

Add Maple Syrup with 5 minutes to go in the boil

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-05-21 04:44 UTC
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