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Old 10-06-2011, 04:31 PM   #151
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Do we need to pick a yeast or is either of the Scottish Ale yeasts acceptable?

White Labs - WLP028 states that it doesn't ferment well under 62 degrees F - but that the desired flavors are produced at 65 degrees.

WYeast 1728 doesn't seem to have that limitation.

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Old 10-06-2011, 05:21 PM   #152
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I'm using white labs, my LHBS doesn't have wyeast and I'd have to pay for ice and express mail to order some online, it's still in the 90s here.

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Old 10-06-2011, 05:31 PM   #153
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If you wait until november sometime to order yeast you should be fine.

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Old 10-06-2011, 05:38 PM   #154
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I am going to use East Coast Yeast Scottish Heavy if I can get a hold of it in due time.

Description of ECY07: Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) - recommend a dextrinous wort. Suggested fermentation temp: 60-68°F.

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Old 10-06-2011, 06:53 PM   #155
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Quote:
Originally Posted by smokinghole View Post
I am going to use East Coast Yeast Scottish Heavy if I can get a hold of it in due time.

Description of ECY07: Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) - recommend a dextrinous wort. Suggested fermentation temp: 60-68°F.
Sounds like a great yeast - but they sure are cagey about how to get your hands on some - short of driving hours to get to Princeton...
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Old 10-06-2011, 07:11 PM   #156
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You can call Princton Homebrew show. They will ship. That's what I'll be doing.

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Old 10-06-2011, 07:32 PM   #157
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Just ordered my stuff for this today. I got 20 lbs of MO, and then also grabbed a pound each of RB and crystal 60 in case I go that route. Got wyeast 1728.

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Old 10-06-2011, 08:43 PM   #158
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Just thought of something. If anyone plans of trying to get the East Coast Yeast Scottish strain start calling now. I don't know how often drop offs are at the store but it's a small operation.

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Old 10-06-2011, 11:47 PM   #159
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Here is the recipe I am working on. A couple of questions.

1. ABV seems a little low even though it is within the style
2. I also don't feel like 7.19 gal is enough to start with.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 12-12-12 Wee Heavy
Brewer
Asst Brewer:
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.19 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.095 SG
Estimated Color: 18.8 SRM
Estimated IBU: 33.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
17 lbs 2.4 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 96.6 %
9.6 oz Roasted Barley (300.0 SRM) Grain 2 3.4 %
1.00 oz Herald [12.00 %] - Boil 60.0 min Hop 3 31.3 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop 4 2.0 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 5 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 17 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 23.19 qt of water at 164.8 F 150.0 F 75 min

Sparge: Fly sparge with 3.77 gal water at 168.0 F
Notes:

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Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
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Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
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Old 10-06-2011, 11:56 PM   #160
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Quote:
Originally Posted by JLW
Here is the recipe I am working on. A couple of questions.

1. ABV seems a little low even though it is within the style
2. I also don't feel like 7.19 gal is enough to start with.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 12-12-12 Wee Heavy
Brewer
Asst Brewer:
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.19 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.095 SG
Estimated Color: 18.8 SRM
Estimated IBU: 33.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
17 lbs 2.4 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 96.6 %
9.6 oz Roasted Barley (300.0 SRM) Grain 2 3.4 %
1.00 oz Herald [12.00 %] - Boil 60.0 min Hop 3 31.3 IBUs
0.25 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop 4 2.0 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 5 -

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 17 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 23.19 qt of water at 164.8 F 150.0 F 75 min

Sparge: Fly sparge with 3.77 gal water at 168.0 F
Notes:
7.19 does seem low, especially if almost 2 gallons are lost to the kettle caramelization right off the bat, followed by a 120 minute boil. Also, how are you planning on getting 82% efficiency with this massive grain bill?

Oh yeah, and, what's the quarter ounce of EKG all about?
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