I brewed a Scottish Ale this weekend. Although it was supposed to be a Scottish ale anyway... but just after I activated the yeast pack and ground the grain I realized that I was missing two very important things... my thermometer and my hydrometer. I left them at a friend's place last brew day. And he was out of town. So... I had to use a meat thermometer but it did have 60, 70 and 77 C on it so hopefully it worked out. I messed up my water calculations too, so my mash was 2 C below what I wanted (69 C) and my mash out only made it to 75 C instead of 77 C. For those of you that don't know, that means that my wort would be slightly less dextrinous as I wanted (less body). Meh. Whatever. Anyway, here are the notes:
|BJCP Style and Style Guidelines|
|Min OG:||1.040||Max OG:||1.054|| |
|Min IBU:||15||Max IBU:||30|| |
|Min Clr:||9||Max Clr:||17||Color in SRM, Lovibond|
|Batch Size (L):||22.00||Wort Size (L):||22.00|
|Total Grain (kg):||5.41|| || |
|Anticipated SRM:||18.5|| || |
|Anticipated IBU:||27.3|| || |
|Brewhouse Efficiency:||75||%|| |
|Wort Boil Time:||75||Minutes|| |
|Evaporation Rate:||15.00||Percent Per Hour|| |
|Pre-Boil Wort Size:||27.08||L|| |
|Pre-Boil Gravity:||1.046||SG||11.41 Plato|
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|73.9||4.00 kg.||_Pale Malt (2-row) Harrington||Canada||1.037||2|
|9.2||0.50 kg.||_Munich Malt - Dark||Germany||1.037||9|
|5.5||0.30 kg.||_Wheat Malt||Germany||1.039||2|
|1.8||0.10 kg.||Cara-Pils Dextrine Malt|| ||1.033||10|
|3.7||0.20 kg.||_Melanoidin Malt||Germany||1.037||32|
|2.8||0.15 kg.||_Honey Malt||Canada||1.030||25|
|1.5||0.08 kg.||_Chocolate Malt||unk||1.034||475|
|1.5||0.08 kg.||_Black Malt||unk||1.030||525|
Potential represented as SG per pound per gallon.
|15.00 g.||_First Gold Organic||Pellet||9.35||21.7||75 min|
|20.00 g.||_Goldings - E.K.||Pellet||5.84||5.7||20 min|
|2.00 Tsp||Irish Moss||Fining||15 Min.(boil)|
|Profile known for:||Malty Brown Ales|
| -Use water high in Ca, Na, Cl, but low in SO4 (add CaCl/NaCl). Add a wee bit CaCl2 & NaCl. or CaCO3.|
-Caramelize some of the first runnings and add them back to the wort. Also, give a long boil (>=90 min) for a thick wort. This will darken the wort too.
-Ferment at low temp, 13<15>
Note the crazy malt bill. I started with something so simple too... Also, I took some of the first runnings and boiled them down to like 1/3 thier inital volume to caramelize the crap out of them. We'll see how that tastes. This is the very first time I haven't used crystal malt too.