Balievinum

Barlievinum – an English barleywine.

Brewed January 14, 2019. Bottled March 19, 2019.

12.1% ABV  (OG 1.108 / FG 1.026)

Recipe:

  • 10 kilo Pale Ale malt
  • 30 grams Magnum hops
  • 30 grams Fuggle hops
  • US-05 yeast starter
  • 40 grams dextrose

Brew Notes:
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)

Bitterus

Bitterus – an English bitter.

Brewed January 14, 2019. Bottled January 29, 2019.

7% ABV  (OG 1.072 / FG 1.019)

Recipe:

  • 10 kilo Pale Ale malt
  • 30 grams East Kent Golding hops
  • 30 grams East Kent Golding hops
  • 11 grams Danstar Nottingham ale yeast
  • Generous sprinkling of Irish moss
  • 45 grams dextrose

Brew Notes:
Parti-gyle brew with Barlievinus. 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 Barlievinus. Rest of the wort drained into side vessel and then mash sparged with approx 20L filtered tap water until approx 23L wort was put up to boil. First 30g of East Kent Golding hops added 25 minutes after boilpoint for 15 minutes, factoring time conversion for the use of the no-chill method. At flameout the next 30g of East Kent Golding hops were added to the pot, as well as a generous sprinkling of Irish moss. The approx 19L of wort was then whirlpooled and decanted into the fermentation bucket directly, with a bagged cork in place of the airlock to prevent air contamination. The following evening Danstar Nottingham yeast packet added to the brew with OG 1.072 at 18°C. Fermentation bucket placed in fermentation refrigerator (turned off), the temp fluctuating from 14-18°C for the duration of the fermentation. Checked 12 days into brew: SG 1.019. Checked 14 days into brew: FG 1.019 = 7% ABV. Slight sour odour to the beer but it fades and, with the taste not being too noxious, bottling the bulk of it was decided. Bottled into Iodophor solution-sanitised 250ml, 330ml and 500ml bottles primed with 45 grams dextrose.

Yield: 12.37L (5 x 250ml, 14 x 330ml, 13 x 500ml bottles)