Pulled the pin and made this up on Saturday with some adjustments.
Default All-Grain - Strong Scotch Ale
Recipe Type: All Grain
Yeast: Nottingham -
changed White Lab liquid- Edinburgh Scotch Ale as a yeast starter -
Batch Size (Gallons): 6 -
changed to 5
Original Gravity: 1.074
Final Gravity: 1.018
IBU: 27
Boiling Time (Minutes):
80
Color: 17.8
Primary Fermentation (# of Days & Temp): 9 days at 62 degrees
Secondary Fermentation (# of Days & Temp): 60 days at 55
Tasting Notes: Slightly sweet, malt, toffee, roasted nuts, coffee....super complex after primary.
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.16 % -
Changed to 13.00lb
Added 1.00 lb Melenoidan Malt
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.80 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.80 %
1.00 lb Special Roast
Barley Malt (50.0 SRM) Grain 5.80 %
0.15 lb Roasted Barley(300.0 SRM) Grain 0.87 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.58 %
0.50 oz Chinook [11.80 %] (60 min) (First Wort Hop) Hops 15.2 IBU
-changed to Williamette
0.50 oz Chinook [13.00 %] (30 min) Hops 11.7 IBU -
changed to Williamette
BIAB single infusion method starting with 8.25gal No sparge.
Mash in @ 170F temp dropped to 160F by time everything stirred in, wrapped and covered.
Mashed 1 hr. Mashout to 170F for 10mins then drain and squeeze bag.
Preboil gravity 1.060 (temp adjusted)
Preboil wort collected 7.5gal
Gave boil an extra 20mins to bring wort amount down to about 6gal before chilling and draining. (Next time I'll make sure to have 6.5 gal in as I only collected 5 gal not 5.5).
According to Brewer's friend calculator..
Conversion efficiency = 80%
Preboil efficiency = 72%
End Kettle efficiency = 77%
Brewhouse efficiency = 64%
Posted my efficiency results to another thread specific to the results but will ask here too, do these numbers seem correct? Any suggestions on increasing them?
I presumed Special Roast is the same or at least close to Roast Barley Malt. (?) - Used it anyways.
Tastes awesome already, not sure how I'm going to make it waiting 2 mos