Wee Heavy Scotch Ale
This Scotch Ale came out very nice. The addition of the peat smoked malt and the honey added quite a bit of complexity and the inadvertent scorching of the LME ended up being totally undetectable, but I believe it gave it a much more carmelized flavor.
Cheers! Beersmith log below....
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Wee Heavy Scotch Ale
Asst Brewer: Demont
Style: Strong Scotch Ale
TYPE: Partial Mash
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.093 SG
Estimated Color: 16.6 SRM
Estimated IBU: 20.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
1.50 lb Light Dry Extract (8.0 SRM) Dry Extract 5.83 %
18.00 lb Pale Liquid Extract (8.0 SRM) Extract 69.90 %
2.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.77 %
0.25 lb Peat Smoked Malt (2.8 SRM) Grain 0.97 %
1.50 oz Williamette [4.60 %] (60 min) Hops 9.4 IBU
0.50 oz Williamette [5.00 %] (60 min) Hops 3.4 IBU
1.50 oz Williamette [5.00 %] (30 min) Hops 7.9 IBU
2.00 lb Brown Sugar, Light (8.0 SRM) Sugar 7.77 %
2.00 lb Honey (1.0 SRM) Sugar 7.77 %
15.00 gal Columbus, OH Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Mash Schedule: Partial Mash
Total Grain Weight: 2.25 lb
Step Time Name Description Step Temp
40 min Step Add 1.13 gal of water at 161.5 F 154.0 F
Performed a partial mash with the Carmel and Peat Smoked malt. Drained wort to boil kettle and sparged with four gallons of 168 degree water. Drained to kettle. Added water to total 12.55
Added extracts and sugars. LME Scorched rather badly on the bottom of the keggle.
Added hop additions according to recipe.
Cooled to 70 degrees. Racked to Fermentors (7 gal stainless Unitank and 7 gallon glass carboy at 70 degrees) on 3/15 at 9:30pm
Made 2 quart starter of yeast (36 hours before brewing) - split between fermenters
Fermentation very active after 18 hours. Temp in fermenters right at 68 degrees.
3/22 - Drew off trub and dead yeast from Unitank - going to perform secondary fermentation in Unitank. Will compare with Glass Seccondary batch.
3/24 - Racked from carboy to secondary (carboy) - SG = 1.036 - ABV = 4.71%
- Tasting Note: Very sweet and malty, caramel notes, mild hop bitterness, honey undertones. Color estimate is pretty exact.
- Will keep in secondary for another several days and monitor fermentation. If SG doesn't drop, will make a new starter from washed yeast and repitch.
- Pulled yeast off of unitank. Pulled sample from racking port to test gravity. Currently gravity is 1.027 in unitank. Lots of yeast in suspension. Taste is very sweet with nice body
- Fermentation is still active in the secondary glass carboy. High krausen is evident and C02 bubbles are rising.
4/5/2008 Update -
- Unitank - Gravity is 1.021 = ABV of 6.7%
- Carboy - Gravity is 1.025 = ABV of 6.14%
- Unitank - Gravity is 1.013= ABV of 7.71%
- Carboy - Gravity is 1.017 - ABV of 7.19%
Blended fermenters into two corny kegs:
Keg#1 FG = 1.015 or 7.45% ABV
Keg#2 FG = 1.015 or 7.45% ABV
Cooled to 40 degrees and force carbonated at 2.1 volumes.
How did this come out? I love Scotch Ale and want to do a partial mash version but I don't have a way to boil enough water for a 10 gal batch. If I cut it down in half, should I also halve the hops amount?
Is this the exact same recipe I tried? Then if it is, this stuff is liquid Gold.
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