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Barley wine #1

332 calories 32.7 g 330 ml
Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Own
Calories: 332 calories (Per 330ml)
Carbs: 32.7 g (Per 330ml)
Created Sunday December 4th 2016
1.107
1.025
10.69%
49.33
18.05
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Liquid Malt Extract - Maris Otter3000 g Liquid Malt Extract - Maris Otter 36 4 81.1%
400 g United Kingdom - Crystal 30L400 g Crystal 30L 34 30 10.8%
50 g United Kingdom - Chocolate50 g Chocolate 34 425 1.4%
250 g Corn Syrup250 g Corn Syrup 37 0.5 6.8%
3.7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Admiral20 g Admiral Hops Leaf/Whole 13.89 Boil 60 min 45.14 50%
5 g Bramling Cross5 g Bramling Cross Hops Leaf/Whole 6.7 Boil 10 min 1.97 12.5%
5 g First Gold5 g First Gold Hops Leaf/Whole 7.5 Boil 10 min 2.21 12.5%
5 g Bramling Cross5 g Bramling Cross Hops Leaf/Whole 6.7 Boil 0 min 12.5%
5 g First gold5 g First gold Hops Leaf/Whole 7.5 Boil 0 min 12.5%
40 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Temperature 63 °C 45 min
18 L Temperature 72 °C 10 min
18 L Temperature 78 °C 2 min
Starting Mash Thickness: 5 L/kg
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 506 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
My Brewing Water - Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 75 100 25 0
Mash Chemistry and Brewing Water Calculator
Author: Own, Method: All Grain, Style: English Barleywine, ABV 10.69%, IBU 49.33, SRM 18.05, Fermentables: (Liquid Malt Extract - Maris Otter, Crystal 30L, Chocolate, Corn Syrup) Hops: (Admiral, Bramling Cross, First Gold, First gold)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-05 20:47 UTC
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