Chriso
Broken Robot Brewing Co.
While we're all getting ready to brew the wonderful 09.09.09 Barleywine HBT Anniversary Brew, I thought I might get the ball rolling on the 10-10-2010 brew.
I will not be starting a swap at this time. It's ludicrous to start taking "I'm In"'s this early, as we have a year before we even need to START thinking about brewing this bad mama-jamma. But I would like to brew one on 10-10-08 and 10-10-09, so that is why I am starting this thread so early. When we get closer to 10-10-09, I will volunteer to organize this swap, but will also bow out of the way if someone else would like to organize it (I'm guessing BierMuncher might be ready for a vacation by then!).
So let's talk about the brew.
I am nominating a Strong Scotch Ale for the 10-10-10 brew because I love Wee Heavies, and I think they could age well. Does anyone disagree with a Strong Scotch ale for 10.10.10? Here's the BJCP info for a 9E.
I am putting forth a possible recipe choice.
If the HBT public would like an official Brewpastor recipe, then I will cede to the masses. I am always honored to brew one of Brewpastor's creations.
Suggestion #1 For 10.10.10
That's 1.100 OG, 10% ABV, and 10oz of Specialty Grains.
Please, post thoughts and ideas here. I am looking for your feedback!
I will not be starting a swap at this time. It's ludicrous to start taking "I'm In"'s this early, as we have a year before we even need to START thinking about brewing this bad mama-jamma. But I would like to brew one on 10-10-08 and 10-10-09, so that is why I am starting this thread so early. When we get closer to 10-10-09, I will volunteer to organize this swap, but will also bow out of the way if someone else would like to organize it (I'm guessing BierMuncher might be ready for a vacation by then!).
So let's talk about the brew.
I am nominating a Strong Scotch Ale for the 10-10-10 brew because I love Wee Heavies, and I think they could age well. Does anyone disagree with a Strong Scotch ale for 10.10.10? Here's the BJCP info for a 9E.
Code:
9E. Strong Scotch Ale
Aroma: Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none.
Appearance: Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist in stronger versions. Legs may be evident in stronger versions.
Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hints of roasted malt or smoky flavor may be present, as may some nutty character, all of which may last into the finish. Hop flavors and bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of roasted barley).
Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.
Overall Impression: Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary.
Comments: Also known as a "wee heavy." Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.
Ingredients: Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Hop presence is minimal, although English varieties are most authentic. Fairly soft water is typical.
Vital Statistics:
OG FG IBUs SRM ABV
1.070 - 1.130 1.018 - 1.030+ 17 - 35 14 - 25 6.5 - 10%
Commercial Examples: Traquair House Ale, Orkney Skull Splitter, McEwan's Scotch Ale, MacAndrew's Scotch Ale, Belhaven Wee Heavy, Broughton Old Jock, Scotch du Silly, Gordon Highland Scotch Ale, Founders Dirty BastardI am putting forth a possible recipe choice.
If the HBT public would like an official Brewpastor recipe, then I will cede to the masses. I am always honored to brew one of Brewpastor's creations.
Suggestion #1 For 10.10.10
18.5 lbs Pale Malt, Maris Otter
6.0 oz Roasted Barley
4.0 oz Caramel/Crystal Malt - 60L
1.00 oz Fuggles [4.50 %] (60 min)
0.50 oz Fuggles [4.50 %] (20 min)
Est Original Gravity: 1.100 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 9.9 % (Almost 10%.)
Bitterness: 15.2 IBU
Est Color: 17.5 SRM
Mash at 153*F for 90 minutes. Hopefully this will get us a ton of malty body, but then towards the end (with the extended mash time) also gain us some sugars that will allow this to dry out past the advertised 1.025 FG, which will hopefully put us at 1.100 OG and 10% ABV. According to BeerSmith's calculator, all we need is 1.100 -> 1.024 to achieve 10.0% ABV.
Boil the first 2 qt of First Runnings in a saucepan. Boil vigorously, in order to caramelize the wort, and shoot for about 1 pint of total volume. Add this syrupy wort back to the main kettle .
Boil the full volume for 90 minutes. Add hops at 60" and 20".
Ferment at 65*F? I nominate either WLP028 Edinburgh or WLP004 Irish Ale. Both feature roughly 75% Attenuation.
6.0 oz Roasted Barley
4.0 oz Caramel/Crystal Malt - 60L
1.00 oz Fuggles [4.50 %] (60 min)
0.50 oz Fuggles [4.50 %] (20 min)
Est Original Gravity: 1.100 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 9.9 % (Almost 10%.)
Bitterness: 15.2 IBU
Est Color: 17.5 SRM
Mash at 153*F for 90 minutes. Hopefully this will get us a ton of malty body, but then towards the end (with the extended mash time) also gain us some sugars that will allow this to dry out past the advertised 1.025 FG, which will hopefully put us at 1.100 OG and 10% ABV. According to BeerSmith's calculator, all we need is 1.100 -> 1.024 to achieve 10.0% ABV.
Boil the first 2 qt of First Runnings in a saucepan. Boil vigorously, in order to caramelize the wort, and shoot for about 1 pint of total volume. Add this syrupy wort back to the main kettle .
Boil the full volume for 90 minutes. Add hops at 60" and 20".
Ferment at 65*F? I nominate either WLP028 Edinburgh or WLP004 Irish Ale. Both feature roughly 75% Attenuation.
That's 1.100 OG, 10% ABV, and 10oz of Specialty Grains.
Please, post thoughts and ideas here. I am looking for your feedback!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
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