2019_12_29 Barleywine Beer Recipe | All Grain English Barleywine | Brewer's Friend
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2019_12_29 Barleywine

343 calories 32.2 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 343 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Saturday December 28th 2019
1.103
1.022
10.7%
66.7
16.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 84.2%
1 lb German - CaraAmber1 lb CaraAmber 34 23 5.3%
1 lb United Kingdom - Crystal 70L1 lb Crystal 70L 34 70 5.3%
1 lb Turbinado1 lb Turbinado 44 10 5.3%
19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 13.4 Boil 60 min 46.6 40%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 20.05 60%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 150 °F 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 152 °F
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 231 B cells required
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 231 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

We used Viking caramel 50 which is 20L, not the German CaraAmber.

Made starter of one pack of yeast with 1/2# DME - 18 hrs stir, 18 hrs off. Crashed. Didn't use the yeast calculator though, and I think we didn't pitch enough.

Mashed in at 162, hit 150 exactly. Added acid early and chemicals when mashing. No well-fitted jacket so we lost some heat, but only down to, well, 147, but not until the last 15 minutes. Held well.

Boiled for 2 full hours, from almost 10g. down to less than 6 (whoops). Last bit boiled off more quickly.

Cooled and into fermenter, chilled overnight to about 62 and pitched. Brought up to 68 over 4 days. Activity apparent in 12 hours - going great guns in 24!

Since the volume turned out less than I wanted the IBUs went from 50 to 70 - will be interesting to see how bitter it is.

Let it ferment at 68 for 5 weeks, crashed for 5 days and kegged.Tasted some heat, lots of sweetness, and not much else - kind of disappointing. Finished VERY high (38?), so I may try something else. Also didn't get full 5 gallons.

Made a 1.065 starter (1.2 L of water and 7.5 oz of DME) and pitched a vial of WLP099 (super high-gravity). Went through standard starter procedure. Poured off most after chilling and pitched the rest at room temp.

Down to 30 in a week at room temp! Hoping for more...
Down to 25 after 2 weeks, which is the listed terminal but I'm going to give it another week.
Down to 22 after 3 weeks. Stopped, as I didn't want it to be too dry.

Into bottling bucket, then added ?? corn sugar and bottled into 12 and 22 oz bottles

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  • Last Updated: 2020-03-02 05:30 UTC
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