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Old 03-21-2013, 04:46 AM   #71
BrewinDragon
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Jan 2011
Boise, ID
Posts: 5

Quote:
Originally Posted by BrewinDragon View Post
Well, I brewed a modified version yesterday (I can't really copy the recipe verbatim). ...
So we're calling it Frostbridge. The pilot batch went over really well. Most people around here haven't had the opportunity to try Coldsmoke. Frostbridge came out a little maltier and a little darker, but people loved it; it didn't make it past the weekend.

So now we're trying out our second batch on the 3BBL system. Looks like this one is only coming out @ 6% vs 6.5% in the pilot. Carbing tonight, kegging tomorrow - Just in time for our Friday night event. I'll let you know how the last batch came out.

Prost!
- BD



 
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Old 01-20-2014, 02:09 AM   #72
rogerepd
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Dec 2013
Aurora, Colorado
Posts: 14


Brewed this today with lme...came out at 1.062. I cannot wait to try it!



 
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Old 02-14-2014, 12:22 AM   #73
dtwhite
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Jan 2014
Posts: 97
Liked 12 Times on 11 Posts


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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Old 03-14-2014, 03:54 PM   #74
dtwhite
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Jan 2014
Posts: 97
Liked 12 Times on 11 Posts


Just as an update - the beer turned out extremely super delicious. I ended up getting 70% efficiency instead of 60%, still hit the FG target, so it was closer to 6.5% ABV. I had a party and people destroyed it. A++ would brew again.

 
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Old 03-14-2014, 06:45 PM   #75
grizzly2378
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Nov 2013
Belle Fourche, South Dakota
Posts: 336
Liked 63 Times on 47 Posts


I just bought a partial mash Cold Smoke clone kit from Austin Homebrew and the ingredients are very close to what's listed above. They didn't include brown sugar, but I'm going to toss some in. Brewing it tomorrow. I've got high hopes... I'm originally from MT and went to college in Missoula. Cold Smoke is one of my favorites but I can't get it in SD.


Sent from my iPhone using Home Brew

 
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Old 01-20-2016, 08:51 PM   #76
Goob
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Dec 2011
Pocatello, ID
Posts: 3

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!

 
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Old 01-21-2016, 12:11 AM   #77
dtwhite
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Jan 2014
Posts: 97
Liked 12 Times on 11 Posts


Quote:
Originally Posted by Goob View Post
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!
You only boil off 1.3 gallons in 110+ minutes? Other than that, seems pretty similar to other recipes in the thread.

 
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Old 01-22-2016, 03:15 AM   #78
Goob
Recipes 
 
Dec 2011
Pocatello, ID
Posts: 3

Its actually 120 min boil, mash at 154F. I got most of the recipe from the brewer though he gave me the 3100 gal recipe and the 110 min hops in AA, not specific type. I picked Columbus. I ended up short of the 6 gal batch, it was more like 4.5 gal but I think it was my mash temp that messed up the 6 gal target. The beer is very tasty and matches the flavor of Cold Smoke, I am brewing again this Sunday and will add 17F to the mash temp to adjust for the cold and grain absorption decrease in temp. I can post the brewers recipe if anyone is interested.

 
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Old 01-23-2016, 12:16 AM   #79
dtwhite
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Jan 2014
Posts: 97
Liked 12 Times on 11 Posts


I think you should take a step back. The difference in the preboil volume (after your mash) and the postboil volume (after boiling, before putting in the fermenter) has nothing to do with the mash temperature. If you increase your mash temperature up 17 degrees from 154, you'll be at 171 which will result in almost completely unfermentable beer.

Did you record how much volume you had just before starting the boil? If it was the 7.3 gallons you mentioned above, then that means you boiled off about 2.75 gallons, which sounds about right for 2 hours. If you want to end with 6 gallons, you should use enough water in your mash to have a preboil volume of 8.75 gallons.

 
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Old 02-18-2016, 11:27 PM   #80
spacewrangler
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Feb 2016
Posts: 2

Quote:
Originally Posted by dtwhite View Post
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)


Hey dtwhite, beginner here that is also hooked on The Smoke. I am a bit confused on how much water to add; 4.5g, then another 4.5g, then 4 gallons to sparge? Or do you only sparge until it runs clear? And 185 for sparge temp, is that too hot if I am using an igloo cooler? Thanks.



 
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