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#025 Barley Wine

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.4 liter(s)
    Boil size
  • 17 %
    Boil loss
  • 21.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 22.8 liter(s)
    Mash size
  • 34.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min
78 C 10 min

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Fermentables

24 BLG
11% ABV
15.2 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 1 kg 8.8% 81 % 6
Grain Viking Pale Ale malt 7.5 kg 65.8% 80 % 5
Grain Płatki owsiane 0.8 kg 7% 60 % 3
Grain Weyermann - Carapils 0.9 kg 7.9% 78 % 4
Grain Strzegom Karmel 150 0.5 kg 4.4% 75 % 150
Grain Weyermann - Carawheat 0.2 kg 1.8% 77 % 120
Grain Special B Malt 0.2 kg 1.8% 65.2 % 315
Grain Biscuit Malt 0.3 kg 2.6% 79 % 45
Sum 11.4 kg

Hops

40 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 60 g 90 min 7.6 %
Boil East Kent Goldings 50 g 20 min 5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1318 London Ale III Ale Slant 500 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining whirfloc T 1 g Boil 15 min

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