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English Barley Wine

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 180 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 20.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 20.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 21.6 liter(s)
    Mash size
  • 29.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 75 min
78 C 10 min

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Fermentables

24.4 BLG
11.3% ABV
17.5 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 6 kg 75% 83 % 6
Grain Munich Malt 1 kg 12.5% 80 % 18
Grain Caramel/Crystal Malt - 40L 0.75 kg 9.4% 74 % 79
Grain Fawcett - Dark Crystal 0.25 kg 3.1% 71 % 300
Sum 8 kg

Hops

47 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 70 g 60 min 7.4 %
Boil Challenger 30 g 0 min 7.4 %

Yeasts

Name Type Form Amount Laboratory
WLP037 - Yorkshire Square Ale Yeast Ale Slant 200 ml White Labs

Extras

Type Name Amount Use for Time
Water Agent CaCl2 6 g Mash 60 min
Water Agent Lactic Acid 10 g Mash 60 min
Fining Whirlfloc-T 2.5 g Boil 10 min

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