aiptasia
Well-Known Member
It's brew day in our household. Hurray!
Here's what i've got cooking up for today, a Scotch Wee Heavy for my brew club competition. I decided to use a partial mash kit for it with some extra fermentables and adjuncts to bump the kit up to style from a Scottish ale to a Wee Heavy. Here's what i've done:
Bag O' Pipes Wee Heavy
Water:
1.5 gallons Jacksonville, FL tap water (hard) (in boil)
1.0 gallons distilled water (in boil)
1 gallon Jacksonville tap (at flameout)
2 gallons Distilled (top off for fermenter)
Grain bill:
4 oz. British Crystal 60 L Malt
4 oz. British Chocolate Malt
4 oz. Smoked Malt
1 oz. Roasted Barley
3.3 lbs. Munton Amber malt extract
3.3 lbs. Munton Extra Light malt extract
1 lb. Amber DME
3 lbs. Light DME
Hops schedule:
.5 oz. Cascade 6.4% alpha (60 mins)
.5 oz. Cascade 5.0% alpha (60 mins)
1.5 oz. Bramling Cross 5.0% alpha (60 mins)
.5 oz. Bramling Cross 5.0% alpha (20 mins)
Adjuncts:
1 tsp. Irish moss (15 mins)
1 oz. small chopped American light toast oak chips soaked in 100 ml of Johnnie Walker black label Scotch whiskey (added to primary 1 week prior to bottling).
Yeast:
Danstar Windsor yeast
Procedure:
Mashed out grains at 154-156 * f for 20 minutes, no sparging equipment so I just did a few swishes and dunks on the grain bag from time to time during the steep, then a thorough gravity drain.
Boiled at 215 * f, reached hot break at 12 mins @ 215 * f, added aroma hops at 20 mins & Irish moss @ 15 mins. Added last of the tap water just prior to flameout at about 5 mins (made sure it reached 165 * f then flame out).
Ice cooled the wort in the sink in ice bath with saltwater. Pitched reconstituted yeast per instructions on danstar packet at 80 * f. Now in primary fermenter at 60 degrees f. Estimating 3 weeks fermentation on yeast. Will add the whiskey soaked oak chips in final week prior to kegging & bottling.
Est. OG: 1.081
Est. FG: 1.022
SRM: 23
Bitterness: 21 IBU
Est. ABV: 7.6%
Measured OG: 1.075
Measured FG: (unknown)
Here's what i've got cooking up for today, a Scotch Wee Heavy for my brew club competition. I decided to use a partial mash kit for it with some extra fermentables and adjuncts to bump the kit up to style from a Scottish ale to a Wee Heavy. Here's what i've done:
Bag O' Pipes Wee Heavy
Water:
1.5 gallons Jacksonville, FL tap water (hard) (in boil)
1.0 gallons distilled water (in boil)
1 gallon Jacksonville tap (at flameout)
2 gallons Distilled (top off for fermenter)
Grain bill:
4 oz. British Crystal 60 L Malt
4 oz. British Chocolate Malt
4 oz. Smoked Malt
1 oz. Roasted Barley
3.3 lbs. Munton Amber malt extract
3.3 lbs. Munton Extra Light malt extract
1 lb. Amber DME
3 lbs. Light DME
Hops schedule:
.5 oz. Cascade 6.4% alpha (60 mins)
.5 oz. Cascade 5.0% alpha (60 mins)
1.5 oz. Bramling Cross 5.0% alpha (60 mins)
.5 oz. Bramling Cross 5.0% alpha (20 mins)
Adjuncts:
1 tsp. Irish moss (15 mins)
1 oz. small chopped American light toast oak chips soaked in 100 ml of Johnnie Walker black label Scotch whiskey (added to primary 1 week prior to bottling).
Yeast:
Danstar Windsor yeast
Procedure:
Mashed out grains at 154-156 * f for 20 minutes, no sparging equipment so I just did a few swishes and dunks on the grain bag from time to time during the steep, then a thorough gravity drain.
Boiled at 215 * f, reached hot break at 12 mins @ 215 * f, added aroma hops at 20 mins & Irish moss @ 15 mins. Added last of the tap water just prior to flameout at about 5 mins (made sure it reached 165 * f then flame out).
Ice cooled the wort in the sink in ice bath with saltwater. Pitched reconstituted yeast per instructions on danstar packet at 80 * f. Now in primary fermenter at 60 degrees f. Estimating 3 weeks fermentation on yeast. Will add the whiskey soaked oak chips in final week prior to kegging & bottling.
Est. OG: 1.081
Est. FG: 1.022
SRM: 23
Bitterness: 21 IBU
Est. ABV: 7.6%
Measured OG: 1.075
Measured FG: (unknown)