I had one the the best brewing sessions I've had in years. It all went perfectly. Like clockwork. 2nd time I've brewed it. Thought I would toss it out to share:
Brimstone Peated Ale 5.5 gallons
14 lbs Bairds Peated Malt
1 lb Bairds Peated Malt lightly toasted
1 lb Bairds Peated Malt Medium roasted (Brown malt level)
2 oz Fuggles 6.7 alpha 60 minute boil
1728 Scottish Ale Yeast Wyeast
FG 1.020 projected - in the primary
Mashed grains with 10 qt water @ 135 - stabilized @ 122 F. Held 20 min.
Added 2 qt boiling water - stabilized @ 130 F. Held 20 min.
Added 4 qt boiling water - stabilized @ 142 F. Held 20 min.
Decocted 4 Qt - Boiled 5 minutes & returned - stabilized at 155 F 60 min
Iodine test clean
Decocted 8 qt - boiled 5 minutes & returned - mash out at 174 F.
Sparged with 5 gallons at 175 F. Collected 6.5 gallon total.
Boiled 1 hour with hops.
Counter flow chilled.
Oddly (in a great way), I got a way better extraction than I expected and wanted to toss that around. Using Beer Calculus
it nominally projected an OG of 1.072. But I got a whopping 1.096. The only think I can really come up with is that the PPG of 32 is way low and my eff is better than the default 75%. Bumping to a PPG of 42 and an 85% eff gets me much closer, but damn, I know I'm good but I have trouble believing that good (small humor here) - that's DME levels.
So, any thoughts about what went on? I should mention that when I did this as a small test batch of a couple gallons a couple years ago, I got similar results but chalked it up to sloppy measurements, but I'm sure of the numbers above.
Aside from all that, I'm near giddy to get this into my keg - Laphroiag's ale cousin