Paleus Aleus I

Paleus Aleus I – a pale ale.

Brewed December 18, 2017. Bottled January 13, 2018.

5.9% ABV (OG 1.064 / FG 1.019)

Recipe:

3 kilo Pale ale extract
300 grams Crystal 40 malt
300 grams CaraPils malt
300 grams Flaked barley
30 grams Cascade hops
30 grams Cascade hops
11 grams Safale US-05 yeast
170 grams cane sugar

Brew Notes:
Cleaned and sanitised with Iodophor solution. Grain bag added at 70°C for 40 minutes. Extract added with more water and brought to a 45-minute boil. Cascade hops added 25 minutes after boilpoint for 20 minutes, time converted for the use of the no-chill method. At the end of the boil, the brew was decanted into the no-chill container with 3.5L boiling water added to make up for lost quantity. The rest of the Cascade hops added to the brew within the no-chill container. The following morning Safale US-05 yeast pack added at 23°C. OG 1.064 at 23°C. Checked 16 days into brew: SG 1.019. Checked 17 days into brew: FG 1.019 = 5.91% ABV. Bottled into Iodophor solution-sanitised 330ml bottles primed with approximately 170 grams cane sugar.

Yield: 12.87L (39 x 330ml bottles)

Aleus Coffea

Aleus Coffea – a pale coffee ale.

Brewed November 12, 2017. Bottled December 10, 2017.

3.3% ABV (OG 1.051 / FG 1.026)

Recipe:

4.5 kilo Pale ale malt
500 grams Rolled oats
30 grams Bramling Cross hops
35 grams Hallertau Mittelfruh hops
6 grams Irish moss
11 grams Danstar Nottingham yeast
175 grams Dextrose
800 ml Coffee
100 grams Coffee beans

Brew Notes:
Cleaned and sanitised with bleach and Iodophor solution. Mash water for BIAB: 16L heated tap water in the 55L brew pot. Grain bag added at 70°C for 65 minutes, with the burners on low to maintain temperature. Wort set to boil for 60 minutes with 30 grams of Bramling Cross hops added at 25 minutes left to boil, factoring in the usage of the no chill method. 800 ml of black coffee added at 10 minutes left to boil and Irish moss added at flameout. Decanted into no-chill container after a few minutes in the brew pot with 35 grams of Hallertau Mittelfruh hops and the 100 grams of Arabica coffee beans. Chilled wort transferred into new fermentation bucket with a pack of Danstar Nottingham yeast added. OG 1.051. Checked 11 days into brew: SG 1.026. Continued bubbling in the airlock but when checked 28 days into brew: FG 1.026 = 3.28% ABV. Bottled into bleach solution-washed and Iodophor solution-sanitised 330ml and 500ml bottles primed with approximately 175 grams dextrose.

Yield: 15.66L (20 x 500ml, 17 x 330ml bottles)

Stoutus IV

Stoutus IV – a peat-smoked stout.

Brewed September 28, 2017. Bottled October 12, 2017.

4.2% ABV  (OG 1.051 / FG 1.019)

Recipe:

  • 3 kilo Pale Ale extract
  • 400 grams Roasted Barley
  • 200 grams Chocolate malt
  • 350 grams Peated malt
  • 500 grams Flaked Barley
  • 30 grams Opal hops
  • 30 grams Fuggle hops
  • 11 grams Danstar Nottingham ale yeast
  • 100 grams cane sugar

Brew Notes:
Cleaned with bleach solution. Sanitised with Iodophor solution. Grain bag added at 70°C for 50 minutes. Extract added at 64°C. Opal hops added 15 minutes after boilpoint for 45 minutes. Fuggle hops added for 15 minutes. Cold crash with 3.5 bags of ice bring the total volume to nearly 22L. Nottingham ale yeast pack added at 25°C. OG 1.051 at 25°C. Checked 13 days into brew: SG 1.019 at 22°C. Checked 14 days into brew: FG 1.019 = 4.2% ABV. Bottled into Iodophor solution sanitised 330ml and 1L bottles primed with 100 grams cane sugar.

Yield: 20.5L (47 x 330ml, 5 x 1L bottles)

Scotus Aleus

Scotus Aleus – a strong Scottish ale.
Scotus Aleus Rum et Uvam Additae – a strong Scottish ale with added raisin rum.

Brewed August 21, 2017. Bottled September 11, 2017.

6.6% ABV (OG 1.070 / FG 1.020)

Recipe:

5.4 kilo Pale ale malt
800 grams Crystal 60 malt
200 grams Chocolate malt
30 grams Brewer’s Gold hops
30 grams Challenger hops
5 grams Irish moss
11 grams Danstar Nottingham yeast
90 grams Brown sugar
(Large handful of raisins and 140ml of rum)

Brew Notes:
Cleaned and sanitised with Iodophor solution. Mash water for BIAB: approx 25L heated/boiled tap water in the 55L brew pot. Grain bag added at 70°C for approximately 70 minutes, with the back burner on low to maintain temperature. In the meantime, raisins and rum were put together in a jar for making part of the batch with raisin rum added. Wort set to boil for 70 minutes with 30 grams of Brewer’s Gold hops added at 25 minutes left to boil, factoring in the usage of the no chill method. Irish moss added at flameout. Decanted into no-chill container after being allowed to settle in the brew pot with 30 grams of Challenger hops until the two days later. Pack of Danstar Nottingham yeast added to the fermentation bucket at air-conditioned room temperature. OG 1.070. Checked 18 days into brew: SG 1.020. Checked 19 days into brew: FG 1.020 = 6.56% ABV. Bottled into washed and Iodophor solution-sanitised 330ml and 500ml bottles primed with approximately 90 grams cane sugar, with the exception of the first litre out of the bucket, bottled with what rum we could squeeze out of the raisins and 1 tsp of brown sugar. Since we didn’t measure how much rum was added after raisin absorption, ABV is probably somewhere between 7% and 9% for the Scotus Aleus Rum et Uvam Additae bottles (not sure the calculation is correct either).

Yield: 15.33L (19 x 330ml, 16 x 500ml bottles + 2 x 500ml bottles of rum version)