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#14 English Barley Wine

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 21.1
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22 liter(s)
    Mash size
  • 30.8 liter(s)
    Total mash volume

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Fermentables

24 BLG
11% ABV
12.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 7 kg 75.3% 80 % 5
Grain Aromatic Malt 0.5 kg 5.4% 78 % 51
Grain Pszeniczny 1 kg 10.8% 85 % 4
Grain Special B Malt 0.3 kg 3.2% 65.2 % 315
Sugar Cukier kandyzowany 0.5 kg 5.4% 100 % ---
Sum 9.3 kg

Hops

49 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Bramling 30 g 20 min 5 %
Boil Northdown 40 g 60 min 8.2 %
Aroma (end of boil) Target 70 g 0 min 10.5 %
Boil Target 30 g 60 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 500 ml Danstar

Notes

  • Reiterated mashing - słody podzielone na pół i zacierane 2 razy. Cukier dodany w 3 dniu burzliwej.
    Jan 18, 2019, 11:41 AM

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