Walkersan's GRUAGACH 80/-

All Grain Version (see below for extract version)
Grains

• 9.00 lbs 2-row
• 1.00 lb Crystal 80°L
• 2.00 oz Black Patent
• 8.00 oz Melanoidin Malt
• 2.50 oz Peat Smoked Malt
• 5.00 oz Aromatic Malt (<--- new tweak, not present in previous batches, will be added to next batch)

Hops

• 1.5 oz EK goldings @ 60 Minutes.

Misc

• Some amount of caramelization is desired in this beer.
  You can either boil it for a loooong time, or remove a
  a couple cups and reduce it in a saucepan while you are
  boiling the rest of the wort. Add this reduction back
  to the kettle a few minutes before flame out.

Yeast

• Wyeast 1728 - Scottish Ale
  (and ferment it in the 55-60°F range... it takes a while)

Priming

• 3/4 cup corn sugar in 2 cups water, boiled for 10 minutes

Extract Version
Grains

• 1.25 lb Crystal 90°L
• 2.00 oz Black Patent
• 8.00 oz Melanoidin Malt
• 2.00 oz Peat Smoked Malt

Malt Extracts/Sugars
(see note below in the "Misc" section)

• 6 lbs Extra Light DME

Hops

• 1.5 oz EK goldings @ 60 Minutes

Misc

• Some amount of caramelization is desired in this beer.
  You can either boil it for a loooong time, or remove a
  a couple cups and reduce it in a saucepan while you are
  boiling the rest of the wort. Add this reduction back
  to the kettle a few minutes before flame out.

Yeast

• Wyeast 1728 - Scottish Ale
  (and ferment it in the 55-60°F range... it takes a while)

Priming

• 3/4 cup corn sugar in 2 cups water, boiled for 10 minutes

For more of Walker's Recipes. http://www.digitalninja.org/beer/

Thank you, Orfy! I was planning to brew this one in the next week or two, but my webserver died and all my recipes went with it (notice that none of the links in my sig work anymore).

You saved my bacon by having this on here.

(Thanks also to Dude who had a copy on his computer and emailed it to me.)

FYI: the official recipe (thread owned by me with any up-to-date tweaks) is here:
https://www.homebrewtalk.com/f65/walkers-gruagach-80-a-148886/

I thought it was worth saving for posterity.

How you doing?

I'm doing fine. Thanks for asking.

Been under a mountian of work and kids for a few years, but I'm getting the chance to take a breath every now and then these days. I've only brewed a couple of batches in the last year and they were both terrible. I'm hoping for a come-back now.

Got a batch of porter that'll need to be racked to secondary in a couple of days and all the ingredients for this scottish waiting in the wings.

Gotta get some fall beers ready....

Good news.

Hope the distractions have been good.
Good luck with the Porter.

Gonna give this one a whirl, with some slight modifications. What gravities should I be expecting out of this? I also can't ferment quite that cold...more like the high 60's.

You've pointed out a flaw with my recipe conversion, I think.

The original recipe was the extract version (before I switched to AG). I never checked gravity on extract batches, but if I plug that extract recipe into promash right now, I get an OG of 1.059.

I did measure gravity when I brewed this as AG, which was before I knew what my efficiency was going to be like (noob at AG when I made it). My AG batch came out to 1.052 OG (the aromatic malt was not in that batch) with my 75% efficiency.

So, it looks like my AG is way off from the extract version. Even with the aromatic in there, it would be only 1.054 @ 75%.

Now... both the extract and the AG versions were good, so I guess the range for this beer is 1.054 to 1.059.

If you want to get up to 1.059 with AG, you might have to adjust the amount of 2-row given whatever your efficiency is to get to that gravity.

For me, it looks like I would really need 10lbs of the 2-row instead of 9lbs.

Oh.. and regarding the temp...

I did NOT ferment that cool when I made the AG batch because I was impatient. It took a long LONG time to finish fermenting at 55*F-60*F and I was trying to get the AG batch done in time for a road trip, so I did ti 10*F warmer.

Low temp 1.059 was good.
Higher temp 1.052 was also good.

Beer is good.