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Eng Barley Wine

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 160 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 20.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 19.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 27.8 liter(s)
    Mash size
  • 37 liter(s)
    Total mash volume

Steps

Temp Time
66 C 70 min

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Fermentables

29.8 BLG
14.7% ABV
8.8 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 5 kg 54.1% 83 % 6
Grain Weyermann - Bohemian Pilsner Malt 1 kg 10.8% 81 % 4
Grain Strzegom Wiedeński 1 kg 10.8% 79 % 10
Grain Viking Pale Ale malt 2 kg 21.6% 80 % 5
Grain Pszeniczny 0.25 kg 2.7% 85 % 4
Sum 9.25 kg

Hops

56 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 50 g 60 min 7 %
Boil East Kent Goldings 50 g 40 min 5.1 %
Boil Fuggles 50 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
nottingam lallemand Ale Slant 300 ml ---

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