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Barleywine

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 21.1 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 23.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 2.8 liter(s) / kg
    Liquor-to-grist ratio
  • 22.4 liter(s)
    Mash size
  • 30.4 liter(s)
    Total mash volume

Steps

Temp Time
52 C 15 min
68 C 60 min
78 C 10 min

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Fermentables

25.7 BLG
12.1% ABV
17 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 7 kg 87.5% 80 % 7
Grain Słód Crystal Thomas Fawcett 0.5 kg 6.3% 70 % 175
Grain Cara Gold Castlemalting 0.5 kg 6.3% 78 % 130
Sum 8 kg

Hops

62 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Summit 40 g 60 min 15.3 %
Aroma (end of boil) Ekuanot 20 g 0 min 15.2 %
Whirlpool Summit 10 g 20 min 15.3 %
Whirlpool Ekuanot 30 g 20 min 15.2 %
Dry Hop Amarillo 50 g 7 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1272 American Ale II Ale Slant 400 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent witamina C 3 g Secondary ---

Notes

  • Stosunek chlorków do siarczków - 1 do 2
    Start fermentacji w 16'C, stabilizacja w 18'C, finalizacja w 21'C
    Chmielenie na zimno w drugiej dobie fermentacji
    Dodatek witaminy C przed leżakowaniem
    Dec 30, 2024, 1:03 AM

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