Belgian Inspired wrote:I'm hoping for an all-grain clone recipe for Scotch Silly. If not a clone then a tried and true recipe for a big fucking delicious, chewy scotch ale.
Here is my "big fucking delicious, chewy scotch ale". Only scored a 43 at NHC, but it is damned good. I had terrible efficiency with this batch due to some really old base grain. Was shooting for an OG of 1.140 but only hit about 1.122.
10-03-2010 Bugeater Wee Heavy - Take Two
A ProMash Brewing Session Report
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Brewing Date: Sunday October 03, 2010
Head Brewer: Wayne Faris
Asst Brewer:
Recipe: Bugeater Wee Heavy - Take Two
BJCP Style and Style Guidelines
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09-E Scottish and Irish Ale, Strong Scotch Ale (Wee Heavy)
Min OG: 1.070 Max OG: 1.130
Min IBU: 17 Max IBU: 35
Min Clr: 14 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 25.50
Anticipated OG: 1.128 Plato: 29.73
Anticipated SRM: 22.8
Anticipated IBU: 29.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 120 Minutes
Actual OG: 1.122 Plato: 28.48
Actual FG: 1.026 Plato: 6.57
Alc by Weight: 9.95 by Volume: 12.91 From Measured Gravities.
ADF: 76.9 RDF 65.3 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 52 %
(Took big hit on efficiency due to old grain)Anticipated Points From Mash: 111.17
Actual Points From Mash: 83.26
Pre-Boil Amounts
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Evaporation Rate: 1.50 Gallons Per Hou
Pre-Boil Wort Size: 8.50 Gal
Pre-Boil Gravity: 1.083 SG 19.96 Plato
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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78.4 20.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
0.5 0.13 lbs. CaraMunich Malt Belgium 1.033 75
1.5 0.38 lbs. Crystal 120 Great Britain 1.033 120
3.9 1.00 lbs. Crystal 60L America 1.034 60
3.9 1.00 lbs. Munich Malt(light) America 1.033 10
2.0 0.50 lbs. Chocolate Malt - Pale Great Britain 1.030 200
2.0 0.50 lbs. Honey Malt Canada 1.030 18
7.8 2.00 lbs. Turbinado Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.40 oz. Northern Brewer Whole 10.20 11.9 60 min.
1.00 oz. Goldings - E.K. Whole 5.00 14.6 60 min.
1.00 oz. Goldings - E.K. Whole 5.00 2.9 10 min.
Yeast
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WYeast 1728 Scotish Ale
Mash Schedule
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Mash Type: Single Step Batch Sparge
Heat Type: Infusion
Grain Lbs: 23.50
Water Qts: 35.25 - Before Additional Infusions
Water Gal: 8.81 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50
Tun Thermal Mass: 0.00
Grain Temp: 75 F
Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 150 Time: 90
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 180 Time: 5
Total Mash Volume Gal: 10.69 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Boil Time (min): 120.00 Evaporation Rate: 1.50
Amount after Boil: 6.99
Left in Kettle Deadspace: 1.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.50
Amount to Chillers: 5.49
Amount After Cooling (4 perc.): 5.27
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Gallons Per Hour
This formulation will yield 5.27 gallons of fermentable wort.
You will need 13.81 gallons of water for the complete brewing session.
Fermentation Specifics
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Pitched From: Slurry from previous Scottish 80
Amount Pitched: 500 ml
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 67 degrees F
Notes
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Boil down 1 gallon of first runnings down to 1 quart. Sparge a total of 8 gallons including the gallon of first runnings. Pitch onto yeast cake from Scottish 80/- fermentation. Add sugar dissolved in one quart of canned starter wort when ferment reaches high krausen.
