Bättre Förr 2016

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Buy Ingredients

Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 314 calories (Per 355mL)
Carbs: 31 g (Per 355mL)

Created Sunday September 4th 2016

Original Gravity:

1.094

Final Gravity:

1.022

ABV (standard):

9.44%

IBU (tinseth):

73.45

SRM (morey):

20.1

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	78.7%
1 kg	German - Dark Munich1 kg Dark Munich	36	10	15.7%
250 g	German - CaraMunich III250 g CaraMunich III	34	57	3.9%
100 g	United Kingdom - Pale Chocolate100 g Pale Chocolate	33	207	1.6%
6.35 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Summit20 g Summit Hops	Pellet	16	Boil	120 min	65.76	44.4%
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	4.5	Boil	10 min	7.69	55.6%

Show Summary View

Amount	Variety	Time	IBU	Bill %
20 g	Summit20 g Summit Hops	Start	65.76	44.4%
25 g	East Kent Goldings25 g East Kent Goldings Hops	End	7.69	55.6%
45 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
8 L	Split Mash	Infusion	68 °C	90 min
8 L	Split Mash	Infusion	68 °C	90 min
Starting Mash Thickness: 2.5 L/kg

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	Yes
Fermentation Temp:	16 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 337 B cells required