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English Barley Wine / English Pale Ale (Party Gysle)

335 calories
Method: All Grain
Style: English Barleywine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BigIslandBrewer
Calories: 335 calories (Per 12oz)
Share: <EMBED>
1.100
1.025
9.81%
45.35
19.09
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 37.6%
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 37.6%
2 lb American - Wheat2 lb Wheat 38 1.8 9.4%
1.5 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 7.1%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 3.5%
1 lb American - Victory1 lb Victory 34 28 4.7%
21.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Boil 60 min 25.54
1.25 oz fuggles1.25 oz fuggles Hops Pellet 7 Boil 15 min 12.68
1 oz fuggles1 oz fuggles Hops Pellet 7 Boil 5 min 4.07
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 5 min 3.06
 
Mash Guidelines
Amount Description Type Temp Time
--rest 90 min at 154 then sparge @ 170 Infusion154 °F75 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 oz whirfloc Fining Boil 15 min.
1 tsp gelatin Filings (optional) Fining Bottling --
1 tsp yeast nutrient Fining Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes
Collect 8 gallons of wort from the first runnings. Follow recipe as follows. Pitch 2 packs of yeast. Heat up and additional 7 gallons of water and sparge the grains a second time. After finishing the brew on the barley wine, repeat the process (60 minute boil instead of 90) with the second runnings for your English pale ale. You should be looking for a OG of 1.050. Add malt extract if necessary.

ferment barley wine for 3 weeks. transfer to secondary and age for 1 month before crashing to bottling/kegging.

ferment pale ale for 2 weeks. immediately cold crash and keg/bottle
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View Count: 933
Brew Count: 0
Last Updated: 2017-11-04 21:30 UTC
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