babywine Beer Recipe | All Grain Ordinary Bitter | Brewer's Friend
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babywine

124 calories 12.6 g 12 oz
Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 120 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1.25 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 63% (brew house)
Source: custom / aha / anchor
Calories: 124 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Friday May 15th 2020
1.038
1.009
3.7%
32.3
10.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb US - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 91.5%
0.14 lb American - Caramel / Crystal 60L0.14 lb Caramel / Crystal 60L 34 60 8.5%
1.64 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 22 min 27.11 50%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 5.5 Whirlpool 30 min 5.15 50%
0.50 oz / 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
0.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 36 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes


BABYWINE IS AN ESB BREWED PARTIGYLE STYLE OFF OF A BARLEYWINE
.
This recipe was copied and adjusted from the barleywine recipe. All notes below refer to the barleywine recipe.
========================
Brew day
Changing warrior to millennium. Pre boil from 6.5 to 6. Post boil 4.5. Batch 4.
=====================================
5/12/2020 : okay unfortunately i am ready to brew this beer as soon as tomorrow evening but did not really stick to my initial desires - this brew is going to be 2row and 1056. i really want to do it the british way but not in the cards this time. (stupid me, bad planning...there is a sidenote here that i brewed something with london yeast earlier this year in plans to branch into barleywine, but the yeast was tainted or something else happened delaying the barleywine). alas this brew will be pitched directly on to a blonde ale yeast cake. i may take out a couple scoops of the cake prior to save for something else.

what i want to know right now is :

  • is this 1.25 lb of 60 going to do much? (i guess its too late to do anything else, besides add other random crystal laying around)
  • need to confirm / dial in mash temp
  • probably going to want to drop efficiency a couple points, maybe to 65, just in case. tbh 70 is the absolute highest of the high that i sometimes dont even reach on sessions.

    =====================================
    Update 12/19/2019: I'm changing this recipe a bit to try for better barleywine body and flavors. using british malt and doubling the crystal. will continue on with the american hops and london yeast.

    =====================================
    update 8/19/19 :
    Last one came out kind of thin. This time going to bump boil time up to 120 minutes. CONSIDER USING MARIS OTTER. Everywhere says to mash at 150; first batch notes say 155 but this time will make sure to try to hit 155. NEED TO RESOLVE WHAT TO DO ABOUT MASH THICKNESS. Changing recipe to 4 gallons to try to not use any DME. Lowering IBU less than 50.
    =====================================
    update 1/3/19 : originally i was thinking english but i just copied my existing recipe into this one and modified it to match this american style recipe old foghorn from anchor :
    https://www.homebrewersassociation.org/homebrew-recipe/anchor-brewing-old-foghorn/

    the fwh seems to add a lot more ibu than the original recipe. could change the util % but im not sure what it means even after reading the blog on this site. 70 something still isnt too high, it wil be harsh / hot for a while tho

    this has a ton more hops than the original it really is americanized, could consider using us05....

    to carbonate, you could :
    a) primary 2-3 weeks, secondary 1-6 months (some people add champaigne yeast here), bottle condition 3-9 weeks (some people add champagne yeast here too)
    b) primary 2-3 weeks, bottle with no additional yeast, age/condition for 6 months..

    https://www.homebrewtalk.com/forum/threads/bottle-conditioning-barleywine.165607/

    think about doing a partigyle 2nd brew
    https://byo.com/mead/item/1963-parti-gyle-brewing-techniques

    would like to age at least one gallon on bourbon and oak...
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  • Public: Yup, Shared
  • Last Updated: 2020-11-02 19:46 UTC
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