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Old 01-27-2014, 01:37 PM   #1
aiptasia
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Default Not So Wee Heavy

Recipe Type: Partial Mash
Yeast: Windsor x2
Yeast Starter: Nope
Additional Yeast or Yeast Starter: EC-1118
Batch Size (Gallons): 5
Original Gravity: 1.086
Final Gravity: 1.016
IBU: 19.6
Boiling Time (Minutes): 60
Color: 20.6
Primary Fermentation (# of Days & Temp): 21 @ 65f
Secondary Fermentation (# of Days & Temp): 4 @ 65f
Tasting Notes: This is a wonderful, well balanced Scotch ale.

Recipe Specifications
--------------------------
Boil Size: 2.82 gal
Post Boil Volume: 2.60 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.086 SG
Estimated Color: 20.6 SRM
Estimated IBU: 19.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 228.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 gal Distilled Water Water 1 -
2.50 gal Jacksonville, Florida Water 2 -
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 2.2 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 4 2.2 %
4.0 oz Smoked Malt (9.0 SRM) Grain 5 2.2 %
1.0 oz Roasted Barley (300.0 SRM) Grain 6 0.5 %
3 lbs Light Dry Extract (8.0 SRM) Dry Extract 7 26.3 %
1 lbs Amber Dry Extract (12.5 SRM) Dry Extract 8 8.8 %
3 lbs 4.8 oz Amber Liquid Extract (12.5 SRM) Extract 9 28.9 %
3 lbs 4.8 oz Pale Liquid Extract (8.0 SRM) Extract 10 28.9 %
1.50 oz Bramling Cross [6.00 %] - Boil 60.0 min Hop 11 10.7 IBUs
0.50 oz Cascade [5.00 %] - Boil 60.0 min Hop 12 3.0 IBUs
0.50 oz Cascade [6.40 %] - Boil 60.0 min Hop 13 3.8 IBUs
0.50 oz Bramling Cross [6.00 %] - Boil 20.0 min Hop 14 2.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 15 -
2.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 16 -
2.0 pkg Lalvin EC-1118 yeast
1.00 oz Oak Chips soaked in Black Label Scotch ( Flavor 17 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 11 lbs 6.6 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 11.52 qt of water at 156.3 F 154.0 F 20 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
50% distilled water, 50% tap water. 4.5 gallons in the boil with 1 gallons (distilled) of top off water in the primary fermenter. Steep grains for 20 mins at 154 * f. Set fermentation chamber to 60* f. Re-hydrate Windsor yeast in pre-boiled tap water at 70 degrees and pitch when wort is below 80 * f. Aerate, cover and install airlock/blowoff. Use fermcap-S if using airlock only.

At one week, re-hydrate EC-1118 yeast and pitch into beer. This monster yeast will help get the wort below the 1.020 range. Soak light toast American oak chips in 100 ml of black label Scotch whiskey and let sit for one week.

At week 3: Add 1/2 oz of soaked oak chips for three to seven days to the beer, just before bottling. I use a sanitized hops bag for the oak chips. Just toss it in the beer and re-seal the lid.

The most crucial step: Taste test the beer starting at 48 hours after pitching the oak chips into it. Draw out a small sample and taste it every day until the beer reaches the right level of oak. DO NOT OVER-OAK!!! This is vital as it will take well over a year for the oak to fade out of the beer if it gets too much. If the flavor isn't quite there yet, just let it sit another day and re-taste. Keep tasting until you get that right amount of whiskey oak flavor and IMMEDIATELY pull the oak out and bottle the beer.

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