I'm sure everyone will be fine with that as a guideline. I know I am, now that I know we aren't going for a specific recipe.
KingBrianI said:I think setting something up along these lines could be most appropriate for this recipe. Giving rough guidelines and allowing the brewer to follow them as he sees fit. Something like:
OG ~1.100
IBU ~30
98% base malt (golden promise or maris otter)
~2% roasted barley
(optional) 2-5% crystal malt
(optional) 1-3% smoked malt
boil 2 gallons of first runnings (per 5 gallon batch) down to a thick syrup and add back to boil kettle
2-3 hr boil
british hops at 45 and 35 minutes
scottish ale yeast
(optional) oak aging
You know, just something like that.
Well we've got to have oak!
JLW said:I may have missed this somewhere inthe thread, but when are we brewing this beer?
commonsenseman said:Well, if it's a big deal. Sure, we could do a poll.
KingBrianI said:I think setting something up along these lines could be most appropriate for this recipe. Giving rough guidelines and allowing the brewer to follow them as he sees fit. Something like:
OG ~1.100
IBU ~30
98% base malt (golden promise or maris otter)
~2% roasted barley
(optional) 2-5% crystal malt
(optional) 1-3% smoked malt
boil 2 gallons of first runnings (per 5 gallon batch) down to a thick syrup and add back to boil kettle
2-3 hr boil
british hops at 45 and 35 minutes
scottish ale yeast
(optional) oak aging
You know, just something like that.
KingBrianI said:Seriously, another poll? My interest in this project is dropping fast.
Alright alright, we'll just go with this then. I can work with that.
I think setting something up along these lines could be most appropriate for this recipe. Giving rough guidelines and allowing the brewer to follow them as he sees fit. Something like:
OG ~1.100
IBU ~30
98% base malt (golden promise or maris otter)
~2% roasted barley
(optional) 2-5% crystal malt
(optional) 1-3% smoked malt
boil 2 gallons of first runnings (per 5 gallon batch) down to a thick syrup and add back to boil kettle
2-3 hr boil
british hops at 45 and 35 minutes
scottish ale yeast
(optional) oak aging
You know, just something like that.
I think setting something up along these lines could be most appropriate for this recipe. Giving rough guidelines and allowing the brewer to follow them as he sees fit. Something like:
OG ~1.100
IBU ~30
98% base malt (golden promise or maris otter)
~2% roasted barley
(optional) 2-5% crystal malt
(optional) 1-3% smoked malt
boil 2 gallons of first runnings (per 5 gallon batch) down to a thick syrup and add back to boil kettle
2-3 hr boil
british hops at 45 and 35 minutes
scottish ale yeast
(optional) oak aging
You know, just something like that.
As to batch volume, I'm formulating for my normal 5.5 batch size. Now, since we're boiling down a couple gallons of runnings to what seems like will be a pretty small volume and then adding that back into the boil, there's no reason to adjust the batch size up for the purpose of estimating OG, right? I know this seems obvious, but I fee like I'm missing something and don't want to make a huge miscalculation.
Correct. Think about OG as the relation of sugar per unit volume. There is a certain amount of sugar in the grain and boiling it down or whatever doesn't change that amount of sugar. It is then divided up into whatever your final volume is. So calculate based on the final volume of your batch like you always do.
JuanKenobi said:I knew that was right, but had that nagging feeling in the back of my head that I think I'm so smart, but am actually an idiot. Thanks for the reassurance.
Looks like the recipe part is at least mostly agreed upon, which is good since I have a sack of GP arriving today. I think I'll also do a lower strength batch to practice the boil down. I'm personally going with 98% GP, 2% roasted barley, EKG, Wy1728.
What I'm wondering right now is how to best anticipate my efficiency. Normally with a huge grain bill I'd expect to get something like 60 - 65% efficiency out of the tun, but in this case with the boil down and long boil I'm expecting a couple batch sparges will be needed to achieve full volume. Anyone have experience with this situation? I'm using a 10 gallon round cooler MT for a 5.5 gallon batch.
As to batch volume, I'm formulating for my normal 5.5 batch size. Now, since we're boiling down a couple gallons of runnings to what seems like will be a pretty small volume and then adding that back into the boil, there's no reason to adjust the batch size up for the purpose of estimating OG, right? I know this seems obvious, but I fee like I'm missing something and don't want to make a huge miscalculation.
I guess I'll get my answers out of the first batch, but would love to have a success before diving into this monster. Thanks for the help.
So I assume the Scottish Ale yeast is an in-stone part of the formula?
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.
JLW said: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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