Club Recipe
Æthelwulf
17: Strong British Ale › 17D: English Barleywine
← Back to recipes
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 20 L |
90 min |
66.4 |
16.3 SRM |
1.086 |
1.022 |
9.1 % |
Water Profile
| Ca (ppm) |
Mg (ppm) |
Na (ppm) |
Cl (ppm) |
SO₄ (ppm) |
HCO₃ (ppm) |
pH |
| 56 |
8 |
15 |
83 |
82 |
0 |
— |
Mash
| Step |
Temperature |
Time |
| Temperature |
66°C |
60 min |
Fermentables
| Name |
Amount |
% |
| Crisp Best Ale Malt |
7.3 kg |
92.01% |
| Weyermann Caramunich II |
317 g |
3.99% |
| Crisp Medium Crystal 240 |
317 g |
3.99% |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
34 g |
75 min |
Boil |
Pellet |
17.3 |
| East Kent Goldings (EKG) |
15 g |
20 min |
Boil |
Pellet |
5.5 |
| East Kent Goldings (EKG) |
15 g |
0 min |
Boil |
Pellet |
5.5 |
Miscellaneous
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
2.24 g |
10 min |
Boil |
Fining |
| Yeast Nutrients |
0.45 g |
10 min |
Boil |
Other |
| Zinc Sulphate Heptahydrate |
6.56 mg |
0 min |
Flameout |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| London Ale (WLP013) |
White Labs |
75% |
18.9°C - 21.7°C |
Carbonation
