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Bygg Beer

25 Mar

Here it is, my first Bygg or Bere beer, either one has a nice ring to it. Yields were very low last summer as everything got swallowed up by weeds but I did manage to come out with about 8 lbs. of Bere. I decided to make a 2.5 gallon batch with 6 lbs malted, 8 oz roasted and then save the rest for planting this year. 

Malting- Initial moisture content was 12%  I did an unaerated steep in keeping with a more historical malt. I changed the water twice (once every 24 hours) during the 56 hours it steeped. Final moisture content was 48.5 %, a little high so I probably could have taken it out at the 48 hour mark. Ambient temperatures were between 12 and 14C. Germination lasted 10 days. Air-on temperatures for kilning were 25C for 17 hours with a fan, 11 hours at 50-60C without a fan and 3 hours at 185C for a total of 5lbs 3 oz. of malt.

IMG_2265

Check out the size difference! Bere on the left Chevalier on the right.

IMG_2261

The awns on the Bere barley are very tough, some of them didn’t break off even after malting.

The recipe: I took 3 oz of the Bere malt and roasted it at 400F until it was very dark. I also took an extra 8 oz of raw Bere barley and roasted it at 350 until it was a nice brown colour. For hops, I used some Hallertau for boiling and then some Perle and Saaz at the end for 30 IBU. Yeast: Whitelabs Edinborough Scottish Ale.

Brewing: Just a single infusion at 149F for an hour.

The original gravity was low as expected. According to Beer Tools at 75% efficiency, my O.G. should have been 1.061. Instead, it was 1.051 making the efficiency around 62%. However, my final gravity was very low at 1.002, probably due to my low mash temp. This puts the a.b.v. at 6.3%, slightly higher than the 6.1% predicted by Beer Tools.

The flavour: Clean and dry with some caramel and toasted bread flavours. Very little bitterness present but that’s what I was going for. It’s a very easy drinking beer. 

 
2 Comments

Posted by on March 25, 2021 in Bere / Bygg

 

Tags: , , , , , , , ,

2 responses to “Bygg Beer

  1. Demy

    March 28, 2021 at 6:21 pm

    Very beautiful … about malt … generally to check the content is moisture use a small sample in a stainless steel basket, so I don’t have to weigh the whole quantity .. but I noticed that it is unreliable, the humidity of the small Basket and ever greater than the whole lot … Have you ever dealt with this?

     
  2. iwouldntlivethere

    April 22, 2021 at 10:04 pm

    Hi,
    Just checking if the kilning temp of 185C for 3 hours isn’t a typo.
    Great stuff, were you able to discern a difference in flavour from typical modern barley?

     

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