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Barley Wine

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.8 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 18.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.3 liter(s)
    Mash size
  • 23.1 liter(s)
    Total mash volume

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Fermentables

20.9 BLG
9.3% ABV
12.1 SRM
Type Name Amount Yield EBC
Grain Maris Otter Pale 5 kg 57% 81 % 6
Liquid Extract Liquid Extract (LME) - Pale 3 kg 34.2% 78 % 8
Grain Caramel/Crystal Malt - 60L 0.5 kg 5.7% 74 % 160
Grain CaraMunich - 60L 0.275 kg 3.1% 75 % 120
Sum 8.775 kg

Hops

36 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Horizon 30 g 60 min 12.9 %
Boil Saaz (Czech Republic) 20 g 60 min 4.5 %
Boil East Kent Goldings 18 g 20 min 4.5 %
Aroma (end of boil) East Kent Goldings 16 g 0 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
WLP007 - Dry English Ale Yeast Ale Liquid 2000 ml White Labs

Extras

Type Name Amount Use for Time
Fining irish moss 5 g Boil 7 min

Notes

  • used yeast thicket after bitter (wlp 007)
    Set up 28l, 22.5 brix (21.6 blg), boil time 90 min
    20L after cool down
    added 2l of recovered yeast (21.8 brix = 21 blg)

    hard and hardy p.253
    Nov 11, 2018, 1:25 PM

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