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Barleywine Bruh

Method: BIAB
Style: American Barleywine
Boil Time: 120 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Jim
Calories: 337 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)

Created: Friday May 18th 2018

Original Gravity:

1.101

Final Gravity:

1.023

ABV (standard):

10.2%

IBU (tinseth):

77.8

SRM (morey):

19.4

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 60°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.25 lb	American - Pale Ale2.25 lb Pale Ale	37	3.5	45%
2.25 lb	American - Pale 2-Row2.25 lb Pale 2-Row	37	1.8	45%
0.50 lb	American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L	34	60	10%
5 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 g	Chinook3 g Chinook Hops	Pellet	13	Boil	60 min	28.91	20%
3 g	Columbus3 g Columbus Hops	Pellet	15	Boil	60 min	33.36	20%
3 g	Columbus3 g Columbus Hops	Pellet	15	Boil	5 min	6.65	20%
3 g	Chinook3 g Chinook Hops	Pellet	13	Boil	5 min	5.76	20%
3 g	Cascade3 g Cascade Hops	Pellet	7	Boil	5 min	3.1	20%
15 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 g	Chinook (Pellet) 6 g Chinook (Pellet) Hops	34.67	40%
6 g	Columbus (Pellet) 6 g Columbus (Pellet) Hops	40.01	40%
3 g	Cascade (Pellet) 3 g Cascade (Pellet) Hops	3.1	20%
15 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.6 gal	Range 147 to 151, 120 mins, stir frequently in last 30 mins. Mash out 10 min 167-170.	Temperature	--	148 °F	120 min

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 182 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose CO₂ Level: 2 Volumes

Target Water Profile

Light Malty Adjustment

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
74	3	8	90	51	30
.5g gyp, 1.7gcal chlor for more malty flavor from Denver Water Moffat treated water, or do nothing but use carbon filtered water.
Mash Chemistry and Brewing Water Calculator

Notes

Found that 90 mins was not long enough to hit OG, extend to 120 or longer if necessary. Lucky to hit 60% efficiency in the extraction, but will either up grain bill, or boil longer next batch.

Get as much aeration as possible when pitching yeast. Pitch entire pack of rehydrated S-04, or whatever - just be sure to pitch a lot.

Ferment lower end of yeast ideal temp - for S-04 Fermentis suggests 59F. Ramp up temp to finish.

May also barrel age if you want. I have some rum barrel chips that may go in... May also consider aging prior to bottling, but that’s up to you. I am simply fermenting to FG, maybe hit a couple days on rum barrel chips, then bottling, bottle aging, and then drinking in a few months.

May need to bottle with fresh yeast. Bottle condition for as long as you feel necessary. Many barleywines hit their stride at 2 years aged.

Last Updated and Sharing

459

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Brews

Public: Yup, Shared
Last Updated: 2018-06-01 22:04 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Barleywine Bruh

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