St Thomas Barleygyle

This is a Parti-gyle Brown Ale made from the second runnings of St Thomas Barleywine

Volume: 3 gallons
Dates:

Brew date: Aug 15, 2020
Transfer to secondary: Aug 29, 2020
Bottling: Sep 12, 2020

Ingredients:

Yeast: White Labs WLP002 English Ale
Grain bill

Parti-gyle
Second runnings Pre-boil:
Target: 1.038
1.050

Pellet Hops

0.25 oz Nugget - 12.2% avg alpha Utilization: 60 minutes @ 1.050 = 23.1%	*IBU = 0.25 12.2 * 23.1 * 0.75 / 3 = 17.6**
0.5 oz East Kent Goldings - 4.7% avg alpha Utilization: 45 minutes @ 1.050 = 21.2%	*IBU = 0.5 4.7 * 21.2 * 0.75 / 3 = 12.4**
0.5 oz Fuggle - 2.9% avg alpha Utilization: 30 minutes @ 1.050 = 17.7%	*IBU = 0.5 2.9 * 17.7 * 0.75 / 3= 6.4**
	Total IBU = 36

Other

1 teaspoon yeast nutrient
yeast starter

Activity Log

Yeast Starter:

About 36 hours before brew, added 2.5 oz of DME to 700mL of hot water in 1L flask. Added yeast nutrient and boiled for 10 minutes. Cooled and aerated by shaking for 1 minute. Pitched vial of yeast, covered with foil and placed at 72f.

Mash/Lauter/Sparge:

Captured 4 gallons of second runnings

Boil:

Brought to boil and then followed hop schedule. Cooled through counterflow chiller into carboy through filter funnel, which aerates the wort. Took specific gravity reading of 1.050. Pitched yeast, fitted stopper and airlock then placed at 72 f.

Fermentation:

Observations of primary stage:

overnight: high krausen 1 inch
8-16-2020: 1/2 inch of foam, 69 bubbles per minute
8-17-2020: 3/16 inch of foam, 12 bubbles per minute
8-18-2020: spotty foam, 5 bubbles per minute
8-19-2020: spotty foam, 3 bubbles per minute
8-20-2020: spotty foam, 2 bubble per minute
8-21-2020: spotty foam, 1 bubble per 41 seconds
8-22-2020: spotty foam, 1 bubble per 41 seconds
8-23-2020: spotty foam, 1 bubble per 43 seconds
8-24-2020: spotty foam, 1 bubble per 57 seconds
8-26-2020: spotty foam, 1 bubble per 60 seconds

Transferred to clean 3 gallon carboy and fitted stopper and airlock. Took specific gravity reading of 1.013.

Observations of secondary stage:

Bottling:

Took specific gravity reading of 1.011. Siphon 2.5 gallons from carboy into bucket. Boiled 2.5 ounces of corn sugar in 250 ml of water for 10 minutes. Cooled and stirred into bottling bucket. Filled 19 Grolsh 16.9 oz bottles and placed at 72f to condition.

See St Thomas Barleygyle labels here.

Results: