Barlievinum – an English barleywine.
Brewed January 14, 2019. Bottled March 19, 2019.
12.1% ABV (OG 1.108 / FG 1.026)
- 10 kilo Pale Ale malt
- 30 grams Magnum hops
- 30 grams Fuggle hops
- US-05 yeast starter
- 40 grams dextrose
Parti-gyle brew with Bitterus. Equipment cleaned with bleach solution and sanitised with Iodophor solution. Approx 30L filtered water heated up for the mash, with the grain bag added at 65°C for 60 minutes. Heat fluctuating up just a few degrees throughout the process. 11L of the first runnings poured off to make Barlievinum, put immediately up to boil. Magnum hops added 90 minutes after boilpoint for 30 minutes, factoring time conversion for the use of the no-chill method. At flameout the Fuggle hops were added to the pot. The 9L of wort was then whirlpooled and decanted into the fermentation bucket directly, with a bagged airlock to prevent air contamination. Gravity checked the following evening: OG 1.108 at 18°C. Nine days later a starter was made with a bunch of the US-05 yeast cake from IPAeus III. Starter: filtered water and Barlievinum wort added together to the yeast in two separate jars – one glass and one plastic – for a starter wort of approx OG 1.040. Swirled on and off for the first few hours and left to ferment at 17-19°C for approx 96 hours, then shaken vigourously before pitching. The entire plastic jar and half the glass jar pitched into the wort after vigourous aeration. Fermentation bucket replaced in fermentation chambre, with temp fluctuating from 16-19°C, with no activity seen in the airlock. Examined three days later by flashlight and peeping into the airlock hole to see a foamy krausen. Checked nearly two months into brew (March 7), after all signs of fermentation ended: FG 1.026 = 12.1% ABV. Bottled on March 19, just over two months since brewing, into meticulously-cleaned, Iodophor solution-sanitised 330ml and 500ml bottles primed with 40 grams dextrose.
Yield: 6.28L (16 x 330ml, 2 x 500ml bottles)