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Elemental, Watson - English Barleywine

Method: All Grain
Style: English Barleywine
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 499 calories (Per 500ml)
Carbs: 49.3 g (Per 500ml)

Created: Sunday October 13th 2019

Original Gravity:

1.106

Final Gravity:

1.025

ABV (standard):

10.7%

IBU (tinseth):

42.2

SRM (morey):

17.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.50 kg	Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose	42	0.5	5.9%
0.30 kg	Belgian - Special B0.3 kg Belgian - Special B	34	115	3.5%
4 kg	Viking - Finland - Pale Ale Malt4 kg Finland - Pale Ale Malt	36	2	47.3%
2 kg	Viking - Finland - Munich Malt2 kg Finland - Munich Malt	36	7	23.6%
0.20 kg	Castle Malting - Aroma0.2 kg Aroma	78	36.2	2.4%
0.55 kg	Viking - Finland - Cookie Malt0.55 kg Finland - Cookie Malt	37	19	6.5%
0.16 kg	Viking - German - Smoked Malt0.16 kg German - Smoked Malt	37	3	1.9%
0.25 kg	Viking - Red Ale0.25 kg Red Ale	75	26.79	3%
0.50 kg	Brown Sugar0.5 kg Brown Sugar	45	15	5.9%
8.46 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	5	Boil	75 min	11.33	50%
25 g	Ekuanot25 g Ekuanot Hops	Pellet	14.25	Boil	60 min	30.89	50%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops	11.33	50%
25 g	Ekuanot (Pellet) 25 g Ekuanot (Pellet) Hops	30.89	50%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22 L	Strike	74 °C	67 °C	60 min
20 L	Sparge	80 °C	75 °C	20 min
Starting Mash Thickness: 2.8 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
13 g	Citric acid	Water Agt	Mash	1 hr.
4 g	Chalk	Water Agt	Mash	1 hr.
10 g	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Danstar - Windsor Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 176 B cells required

Omega Yeast Labs - British Ale I OYL-006

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium High
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 176 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.8 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

543

Views

Brews

Public: Yup, Shared
Last Updated: 2019-12-22 14:23 UTC

System Default

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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