Recipe Formulation Links

On August 28, 2013, in Homebrewing, Recipes, by Mark Ranes

BarleyAndWineListed below are some links mentioned during the session Stephen and I gave at Barley & Wine, on August 28, on recipe formulation. I’ve broken them up into five main areas, hops, malt, yeast and recipe aggregation sites and other resources.  This is by no means a comprehensive list, but should serve as a starting point for your recipe formulation adventures .





BYO’s Hop Chart

Hop Union’s Aroma Wheel

Hop Union’s Hop List

USA Hops Variety Manual



BYO’s Grain and Adjunct Chart

BeerTools Base Malts and Speciality Grains

Beersmith’s Grain, Sugar and Extract List

Old Republic Brewing’s Malt and Grain Guide



BYO’s Yeast Chart

White Labs Yeast List

Wyeast Yeast List

Mr. Malty’s Yeast Comparison Chart


Recipe Collections

 Lazy Brewer’s Recipes

BeerTools Recipes

BeerSmith Recipes and More

Brewtoad Recipes


Other Resources

Brewer’s Friend Recipe Calculator

Brewgr Recipe Calculator

BeerTools Pro Software

Beersmith Software

Designing Great Beers – Book

Brewing Classic Styles – Book



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Mark's Bigfoot Barleywine Tap Handle

Mark's Bigfoot Barleywine Tap Handle

I’m a couple weeks overdue brewing this year’s barley wine.  Last year, I brewed a barley wine on Valentines Day (nothing says, “I love you”,  like barley wine:) and it turned out really nice.  It came in at 13.8% ABV, a bit big for a barley wine, and tasted wonderful after aging.  The nice sherry tastes came out after about nine months of resting.  This year, I’m staying true to the same recipe, minus some Cascade hops for flavoring (can you imaging any decent brewer not having some Cascades on hand – I’m so embarrassed! – I do have some on order from Hops Direct:), and I’m brewing pretty much the same ale.

My longest buddy ever, Eric, will be coming in on Amtrak Saturday morning (and joining us for a Stockton Thunder Hockey game that evening:) and brewing with me.  Hopefully both Stephen and Brad will stop by for moral support (and an ale or two:).  Here’s the recipe – only slightly altered from last year:

Mark’s Bigfoot
19-C American Barleywine
Author: Mark Ranes
Date: 2/14/08

Size: 5.28 gal
Efficiency: 70.0%
Attenuation: 70.0%
Calories: 535.29 kcal per 12.0 fl oz

Original Gravity: 1.156 (1.080 – 1.120)
Terminal Gravity: 1.047 (1.016 – 1.030)
Color: 18.64 (10.0 – 19.0)
Alcohol: 14.8% (8.0% – 12.0%)
Bitterness: 142.5 (50.0 – 120.0)

1.0 tbsp 5.2 pH Stabilizer – added during mash
10.0 lb Pale Ale Malt(2-row)
10.0 lb Maris Otter
0.5 lb Cara-Pils Dextrine Malt
0.5 lb Crystal 60
0.5 lb Pale Chocolate Malt
6.0 lb Ultralight Extract (MoreBeer)
2.0 lb Corn Sugar
1.25 oz Summit (17.0%) – added during boil, boiled 60.0 min
1.0 oz Centennial (10.5%) – added during boil, boiled 20.0 min
0.75 oz Nugget (13.0%) – added during boil, boiled 20.0 min
1.0 tsp Wyeast Nutrient  – added during boil, boiled 15.0 min
1.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 15.0 min
2.0 oz Amarillo (8.5%) – added during boil, boiled 5.0 min
2.0 oz Centennial (10.5%) – added during boil, boiled 5.0 min
2.0 oz Summit (17.0%) – added dry to primary fermenter
2.0 oz Nugget (13.0%) – added dry to primary fermenter
2000 Starter with 2 vials White Labs WLP099 Super High Gravity Ale
and 1 vial White Labs WLP002 English Ale

I’ll be mashing in about 9:30 a.m.  Additionally, I’ll be lucky to hit the numbers outlined above.  My best guess is that the barley wine will come in at about 13% ABV.

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