hopdropper
Well-Known Member
roger that...emailed them yesterday regarding the black IPA. i'll let you know if they send the recipe!
Here's the conversion to a 5 Gallon batch... Let me know if my math is wrong.
9.14# 2 Row
0.322# 120L
0.204# Black Malt
0.091# Roasted Barley
10.5 IBUs @ 110
0.27# Brown Sugar @ 30
0.3 OZ Goldings @ 0
Note this is for a 2 hour boil, so adjust accordingly.
I love this beer, and any time I run through Zoo town or Bozo these days, I pick up a 4 pack, or now I've found them in 6 packs. Good stuff!One key adjustment needs to be made for this recipe....the brewery recipe reflects much higher efficiency than most home brewers will get...thus the low OG several have experienced using this grain bill. Scale UP the grainbill until the expected OG is 1.066 for your normal efficiency.
I love this beer, and any time I run through Zoo town or Bozo these days, I pick up a 4 pack, or now I've found them in 6 packs. Good stuff!
Exactly pwkblue! I'm calculating this recipe at 93% efficiency. Depending on the brewsystem, I usually get 75% - 80% efficiency, although once I did get around 97% efficiency. I think it was a fluke or a miscalculation somewhere.
So assuming 75% efficiency, and a 10g batch, here are some rough estimates:
2-Row: 22# 8oz: 93.6%
Black Patent: 8oz: 2.1%
Roasted Barley: 4oz: 1%
Crystal 120L: 2.4oz: .6%
Brown Sugar: 10.4oz: 2.7%
Columbus (CTZ): 14.5% AA: .4oz @ 110 minutes left of boil
East Kent Goldings: 5% AA: .6oz @ Flameout
Note: Kettlehouse's recipe calls for a ratio of 2.5 ratio of water to grain. I take that to mean they are mashing at 2.5 quarts per pound of grain. With 23.4#s of grain, that would be 14.625 gallons of water. Most 15 gallon mash tuns won't even hold this much mash, so I would say you should use as much water as possible for your system.
Second Note: Also they bring the MT from 150F up to 168F before boiling. So, you'll need to have some way to heat your mash ... maybe you'll have to start circulating the wort into the boil kettle to heat it, then back into the MT continuing the cycle till you hit 168F.
I would also venture to guess they don't sparge; there is enough water in the mash to give them all the wort needed for the boil. So, you'd need to adjust accordingly. But I'll leave that piece for someone else.
Cheers!
- BD
I love this beer, and any time I run through Zoo town or Bozo these days, I pick up a 4 pack, or now I've found them in 6 packs. Good stuff!
Exactly pwkblue! I'm calculating this recipe at 93% efficiency. Depending on the brewsystem, I usually get 75% - 80% efficiency, although once I did get around 97% efficiency. I think it was a fluke or a miscalculation somewhere.
So assuming 75% efficiency, and a 10g batch, here are some rough estimates:
2-Row: 22# 8oz: 93.6%
Black Patent: 8oz: 2.1%
Roasted Barley: 4oz: 1%
Crystal 120L: 2.4oz: .6%
Brown Sugar: 10.4oz: 2.7%
Columbus (CTZ): 14.5% AA: .4oz @ 110 minutes left of boil
East Kent Goldings: 5% AA: .6oz @ Flameout
Note: Kettlehouse's recipe calls for a ratio of 2.5 ratio of water to grain. I take that to mean they are mashing at 2.5 quarts per pound of grain. With 23.4#s of grain, that would be 14.625 gallons of water. Most 15 gallon mash tuns won't even hold this much mash, so I would say you should use as much water as possible for your system.
Second Note: Also they bring the MT from 150F up to 168F before boiling. So, you'll need to have some way to heat your mash ... maybe you'll have to start circulating the wort into the boil kettle to heat it, then back into the MT continuing the cycle till you hit 168F.
I would also venture to guess they don't sparge; there is enough water in the mash to give them all the wort needed for the boil. So, you'd need to adjust accordingly. But I'll leave that piece for someone else.
Cheers!
- BD
I love this beer, and any time I run through Zoo town or Bozo these days, I pick up a 4 pack, or now I've found them in 6 packs. Good stuff!
Exactly pwkblue! I'm calculating this recipe at 93% efficiency. Depending on the brewsystem, I usually get 75% - 80% efficiency, although once I did get around 97% efficiency. I think it was a fluke or a miscalculation somewhere.
So assuming 75% efficiency, and a 10g batch, here are some rough estimates:
2-Row: 22# 8oz: 93.6%
Black Patent: 8oz: 2.1%
Roasted Barley: 4oz: 1%
Crystal 120L: 2.4oz: .6%
Brown Sugar: 10.4oz: 2.7%
Columbus (CTZ): 14.5% AA: .4oz @ 110 minutes left of boil
East Kent Goldings: 5% AA: .6oz @ Flameout
Note: Kettlehouse's recipe calls for a ratio of 2.5 ratio of water to grain. I take that to mean they are mashing at 2.5 quarts per pound of grain. With 23.4#s of grain, that would be 14.625 gallons of water. Most 15 gallon mash tuns won't even hold this much mash, so I would say you should use as much water as possible for your system.
Second Note: Also they bring the MT from 150F up to 168F before boiling. So, you'll need to have some way to heat your mash ... maybe you'll have to start circulating the wort into the boil kettle to heat it, then back into the MT continuing the cycle till you hit 168F.
I would also venture to guess they don't sparge; there is enough water in the mash to give them all the wort needed for the boil. So, you'd need to adjust accordingly. But I'll leave that piece for someone else.
Cheers!
- BD
Well, I brewed a modified version yesterday (I can't really copy the recipe verbatim). ...
Here's my recipe for 6 gal batch of Cold Smoke Scotch Ale clone:
11 lbs 2 row
0.39 lbs 120L
0.25 lbs Black
0.10 lbs barley
0.25 oz Columbus @ 110min
5.18 oz Brown Sugar @ 30min
0.36 oz Goldings @ 0min
WL-001 or US-05
Boil size is 7.3 gal
Cheers!
I just remembered how much I loved this beer when traveling through Missoula and this thread was extremely helpful. I'm going to brew it next Tuesday with the following recipe (pasted from the Brewers Friend calculator). I decided I wanted to try and tone it down in ABV a bit but I want to keep all the flavor if possible, so I'm just cutting back the 2-row from 13 lbs (the correct amount to get 1.066 with my ****ty efficiency) and leaving everything else the same. I still expect that the yeast efficiency will be higher than this calculator says due to the low mash temps and will finish around 1.012, but I'd be happy either way.
HOME BREW RECIPE:
Title: Hot Tar
Author: Kettlehouse Brewing's Cold Smoke (Scaled)
Brew Method: All Grain
Style Name: Scottish Heavy 70/-
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.040
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.25%
IBU (tinseth): 12.08
SRM (morey): 22.11
FERMENTABLES:
11 lb - American - Pale 2-Row (88.9%)
8 oz - American - Caramel / Crystal 120L (4%)
5 oz - American - Black Malt (2.5%)
2 oz - American - Roasted Barley (1%)
7 oz - Brown Sugar (3.5%)
HOPS:
0.2 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 90 min, IBU: 12.08
0.5 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min
MASH GUIDELINES:
1) Temperature, Temp: 148 F, Time: 60 min, Amount: 4.5 gal, strike at 160
2) Temperature, Temp: 168 F, Time: 10 min, Amount: 4.5 gal, step mash
3) Sparge, Temp: 185 F, Time: 10 min, Amount: 4 gal, adjust volume as necessary
Starting Mash Thickness: 1.5 qt/lb
YEAST:
White Labs - Edinburgh Scottish Ale Yeast WLP028 - 2 vials
Starter: No
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Medium
Optimum Temp: 65 - 70 F
Pitch Rate: 1.0 (M cells / ml / deg P)
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