Peated Scotch Ale - Strong Scotch Ale
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Batch Size: 30.381 L
Boil Size: 36.533 L
Boil Time: 90.000 min
Efficiency: 88%
OG: 1.069
FG: 1.019
ABV: 6.5%
Bitterness: 17.7 IBUs (Tinseth)
Color: 31 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Carafoam Grain 453.592 g No No 72% 2 L
Caramel/Crystal Malt - 120L Grain 453.592 g No No 72% 120 L
Chocolate Malt (US) Grain 226.796 g No No 60% 350 L
Pale Malt (2 Row) US Grain 2.722 kg Yes No 79% 2 L
Peat Smoked Malt Grain 907.185 g Yes No 74% 3 L
Roasted Barley Grain 226.796 g No No 55% 300 L
Victory Malt Grain 453.592 g Yes No 73% 25 L
Brown Sugar, Dark Sugar 566.990 g No No 100% 50 L
Sugar, Table (Sucrose) Sugar 680.389 g No No 100% 1 L
Total grain: 6.690 kg
Hops
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Name Alpha Amount Use Time Form IBU
Fuggles 4.5% 50.000 g Boil 60.000 min Pellet 17.7
Yeast
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Name Type Form Amount Stage
WLP028 - Edinburgh Scottish Ale Yeast Ale Liquid 35.000 mL Primary
Mash
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Name Type Amount Temp Target Time
Infusion 28.176 L 73.333 C 66.111 C 90.000 min
12 Infusion 12.000 L 67.000 C 67.000 C 0.000 s
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This is the first recipe I've ever made. I am relatively new to homebrewing. I was trying to copy a peated scotch ale called "Holy Smokes" from Churchkey brewery in southern Ontario. That beer was a big hit around here as myself, my wife, and my father-in-law are great lovers of Islay single malts. They use 10% peated malt, so that's what I did here.
As far as efficiency, the OG was higher than I expected so I upped the efficiency in brewtarget until it matched the readings on my hydrometer. It still seems somewhat high, but I did use a lot water to sparge the mash, and squeezed my grain bag (actually a voile curtain from walmart) pretty well, so idk.
The wort from this was intense, lots of roasted flavors, very complimentary hop taste. I was a bit worried that mashing the roasted barley and chocolate malt would add astringency to the wort--as far as I can tell it did not, but if this ferments out .50, maybe astringency will show up.
I felt a bit guilty about the amount of brown/table sugar, but I didn't want to go above 20 IBUs, and even pale malt left me with a higher FG, which I assumed would make the flavor out of balance in the end.
Anyway, I'm curious about how you all thing it will turn out, and how you think I could do better. It's been in the fermenter since 1 pm, and it's bubbling, though no krauzen yet.
================================================================================
Batch Size: 30.381 L
Boil Size: 36.533 L
Boil Time: 90.000 min
Efficiency: 88%
OG: 1.069
FG: 1.019
ABV: 6.5%
Bitterness: 17.7 IBUs (Tinseth)
Color: 31 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Carafoam Grain 453.592 g No No 72% 2 L
Caramel/Crystal Malt - 120L Grain 453.592 g No No 72% 120 L
Chocolate Malt (US) Grain 226.796 g No No 60% 350 L
Pale Malt (2 Row) US Grain 2.722 kg Yes No 79% 2 L
Peat Smoked Malt Grain 907.185 g Yes No 74% 3 L
Roasted Barley Grain 226.796 g No No 55% 300 L
Victory Malt Grain 453.592 g Yes No 73% 25 L
Brown Sugar, Dark Sugar 566.990 g No No 100% 50 L
Sugar, Table (Sucrose) Sugar 680.389 g No No 100% 1 L
Total grain: 6.690 kg
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Fuggles 4.5% 50.000 g Boil 60.000 min Pellet 17.7
Yeast
================================================================================
Name Type Form Amount Stage
WLP028 - Edinburgh Scottish Ale Yeast Ale Liquid 35.000 mL Primary
Mash
================================================================================
Name Type Amount Temp Target Time
Infusion 28.176 L 73.333 C 66.111 C 90.000 min
12 Infusion 12.000 L 67.000 C 67.000 C 0.000 s
================================================================================
This is the first recipe I've ever made. I am relatively new to homebrewing. I was trying to copy a peated scotch ale called "Holy Smokes" from Churchkey brewery in southern Ontario. That beer was a big hit around here as myself, my wife, and my father-in-law are great lovers of Islay single malts. They use 10% peated malt, so that's what I did here.
As far as efficiency, the OG was higher than I expected so I upped the efficiency in brewtarget until it matched the readings on my hydrometer. It still seems somewhat high, but I did use a lot water to sparge the mash, and squeezed my grain bag (actually a voile curtain from walmart) pretty well, so idk.
The wort from this was intense, lots of roasted flavors, very complimentary hop taste. I was a bit worried that mashing the roasted barley and chocolate malt would add astringency to the wort--as far as I can tell it did not, but if this ferments out .50, maybe astringency will show up.
I felt a bit guilty about the amount of brown/table sugar, but I didn't want to go above 20 IBUs, and even pale malt left me with a higher FG, which I assumed would make the flavor out of balance in the end.
Anyway, I'm curious about how you all thing it will turn out, and how you think I could do better. It's been in the fermenter since 1 pm, and it's bubbling, though no krauzen yet.
