British barleywine aged in an ex-bourbon, ex-caribbean rum barrel.
MASH ADDITIONS:
Crisp Chevallier Heritage Malt (EBC 7) – 2700g
Crisp Heritage No.19 Floor Malted Maris Otter (EBC 6) – 1700g
BOIL ADDITIONS:
East Kent Goldings (6.2 AA / Leaf) – 20g / 60 minutes
East Kent Goldings (6.2 AA / Leaf) – 30g / 15 minutes
1/2 Protafloc Tablet / 15 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: (60.53)
SRM: 8.65
TARGET KETTLE VOLUME: 8.5 litres
TARGET PACKAGED VOLUME: 6.5 litres
STRIKE VOLUME: 20.4 litres / 203mm @ 72.2°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 68°C / 60 minutes, wrapped up
BOIL: 180 minutes @ power level 9
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 1x Safale US-05
FERMENTER TEMP: Ambient 18°C
SPUNDING PRESSURE: None
EFFICIENCY: (66%)
OG: (1.107) 1.104
FG: (1.021) 1.028
ATTENUATION: (80%) 71%
ABV: (11.4%) 11.2% (alternate formula)
PRIMING SUGAR: none
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Frustratingly the final volume came up short and had to be topped up. Kegged on 22/03/25. Perfect volume into the barrel. Great colour.
TASTING NOTES: