Sunnshine barley wine Beer Recipe | All Grain American Barleywine | Brewer's Friend
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Sunnshine barley wine

312 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 150 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 312 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday March 31st 2017
1.095
1.012
11.8%
101.9
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 74.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.7%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 5.7%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 2.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.9%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 2.9%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 2.9%
17.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 15 Boil 120 min 65.52 20%
1 oz Nugget1 oz Nugget Hops Pellet 15 Boil 20 min 36.38 20%
1 oz Warrior1 oz Warrior Hops Pellet 15 Boil 0 min 20%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 0 min 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 0 min 20%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 qt at 165.6 Infusion -- 154 °F 60 min
9 qt Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.53 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 456 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash 26qts tap at pH 6.2: 1.3 tsp CaSO4, 0.3 MgSO4, 1 tsp CaCl2
RA: -61
Mash Chemistry and Brewing Water Calculator
 
Notes

26-8.5= 17.5 qts first run
8.5 qt sparge
Mash 153
Mash pH: 5.3
sparge water acidified to 4.2
OG: 1.095
pitch on yeast cake of sour sesh 2 (wyeast 1056)
Ferment started at 66 rise to 70-71, hold
FG: 1.012
Final pH: 4.4

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  • Public: Yup, Shared
  • Last Updated: 2017-05-10 17:05 UTC
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