Brewed: March 3rd, 2019
There’s been an impulse-bought package of Hordinal kveik in my fridge for several months, and I’ve become increasingly stressed out about its advancing age and lacked inspiration with what to do with it. I had an ah-ha moment when considering its high alcohol tolerance: I should brew a big barleywine with it. The high level of fruity esters that make it great as a replacement for English strains in IPA could potentially translate to English-style barleywine as well.
To compliment the yeast, I wanted to keep the grist simple/rustic and the hopping at a minimum. A little additional character was included via blackstrap molasses as well. I wanted this to be a big beer to take advantage of (or abuse the heck out of) the yeast. Therefore the specs are as follows:
Est FG: 1.035
To get better efficiency as well as the colour and character of a long boil, I sparged to provide a larger pre-boil volume and get all that sugar out of the grain. Batch size is tailored such that I can transfer to my 3.5 gallon brew bucket for secondary with minimal headspace, primary fermenting for approximately one week in the 7 gallon brew bucket with temp control.
131F dough in, hold 15 minutes (26L)
150F for 45 minutes
154F for 75 minutes
161F for 30 minutes
170F mash out, sparge (4L)
Boil: 180 minutes
7.50 kg Thomas Fawcett Maris Otter (95.5%)
0.35 kg Blackstrap Molasses (4.5%) – added @ 15m
25g Nugget @ 60 min (36 AAU)
1/2 tablet Whirfloc @ 15 min
3g CaCl, 1.5g gypsum in mash water
Escarpment Labs ‘Hordinal kveik’ 180B pack, dated BB March 22
+ ~50mL vial of Hordinal from local brewery added @ 24 hrs
No starter; shaken only since out of pure O2. (really pushing my luck…)
Add 1/2 tsp Yeast Superfood & Energizer @ 24h
Fermented at 83F to start, increase of 1F per day over 6 days (88F maximum).