Double Brew Weekend Planned 6/23-6/24

Let's see if I can get away with this next weekend. Don't tell my wife.

I want to get the two beers I have in secondary into kegs so the fermentation fridge is free for the following fermenteds:

Rye Somethin'

A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.25
Anticipated OG: 1.060 Plato: 14.74
Anticipated SRM: 16.1
Anticipated IBU: 45.2
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.1 7.00 lbs. Pale Malt (2-row) Northwester America 1.036 3
12.2 1.50 lbs. Flaked Rye America 1.034 2
12.2 1.50 lbs. Rye Malt America 1.030 4
6.1 0.75 lbs. Munich Malt(light) America 1.033 10
4.1 0.50 lbs. Crystal 120L Great Britian 1.033 120
4.1 0.50 lbs. Crystal 35L America 1.035 35
2.0 0.25 lbs. Biscuit Malt Belgium 1.035 24
2.0 0.25 lbs. Chocolate Malt - Light Great Britain 1.030 225

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.13 oz. Northern Brewer Whole 9.00 39.3 60 min.
1.00 oz. Cascade Whole 5.75 5.9 15 min.

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.25
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.06 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 4.23 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.


And...


80 Shilling Bagpipes

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
09-C Scottish and Irish Ale, Scottish Export 80
Min OG: 1.040 Max OG: 1.054
Min IBU: 15 Max IBU: 30
Min Clr: 9 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.92
Anticipated OG: 1.045 Plato: 11.25
Anticipated SRM: 15.6
Anticipated IBU: 19.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SR
-----------------------------------------------------------------------------
84.0 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 0.50 lbs. Munich Malt(light) America 1.033 10
4.5 0.40 lbs. Crystal 150L Great Britain 1.033 150
4.5 0.40 lbs. Crystal 60L America 1.034 60
1.4 0.13 lbs. Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 19.3 60 min.

Yeast
-----
WYeast 1728 Scotish Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.92
Water Qts: 9.00 - Before Additional Infusions
Water Gal: 2.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.01 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 2.96 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

What fermentation temp are your planning - the Scottish Ale should be < 60F and I don't think the CA Ale yeast likes it that cool.

Wyeast says 55-75. Promash says optimum is 63. I'll be fine if I stay around 65 for both. That's if I end up with both brews in the fridge at the same time.

So, any thoughts on the recipes?

I don't know that the double brew weekend is going to happen, but I'm at least going to get the Scottish Ale going. Any feedback on the recipes? I can't decide on how I should take the silence on the recipes.

1. Everything seems fine and I have nothing constructive to add

2. If I can't say anything nice I won't say anything at all

or

3. What do I care, it will still be beer

1..................................