#### Alchemist42

##### Well-Known Member

- Recipe Type
- All Grain

- Yeast
- 1728 Scottish Ale Wyeast

- Yeast Starter
- Yes - 1 c DME/Qt

- Batch Size (Gallons)
- 5.5

- Original Gravity
- 1.096

- Final Gravity
- 1.020 (jprojected)

- Boiling Time (Minutes)
- 60

- IBU
- 20

- Color
- Dark Brown

- Primary Fermentation (# of Days & Temp)
- Still there

- Tasting Notes
- This is the 2nd run of this. 1st was amazingly smooth in the peat give the amount.

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

OG 1.096

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.

Pitched yeast.

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

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

OG 1.096

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.

Pitched yeast.

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