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double smoked scotch ale v1

A ProMash Recipe Report



BJCP Style and Style Guidelines
09-E Scottish and Irish Ale, Strong Scotch Ale (Wee Heavy)

Min OG: 1.070 Max OG: 1.130   
Min IBU: 17 Max IBU: 35   
Min Clr: 14 Max Clr: 25  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 42.00      
Anticipated OG: 1.115 Plato: 26.97
Anticipated SRM: 14.8        
Anticipated IBU: 33.1      
Brewhouse Efficiency: 80  %   
Wort Boil Time: 120  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 15.71  Gal   
Pre-Boil Gravity: 1.080  SG 19.42 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
48.5 20.38 lbs.  Golden Promise Great Britain 1.038 3
26.3 11.06 lbs.  Maris Otter Great Britain 1.038 3
11.9 5.00 lbs.  Smoked(Bamberg) Germany 1.037 9
9.5 4.00 lbs.  Munich Malt Great Britain 1.037 6
2.4 1.00 lbs.  Cara-Pils Dextrine Malt    1.033 2
0.7 0.31 lbs.  Peated Malt Great Britain 1.038 5
0.6 0.25 lbs.  Roasted Barley Great Britain 1.029 575

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Northern Brewer Pellet 8.90 33.1 90 min


Extras
Amount Name Type Time
0.50 Unit(s)  Whirlfloc Fining 15 Min.(boil)


Yeast
WYeast 1728 Scotish Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 42.00   
Water Qts: 63.00 Before Additional Infusions
Water Gal: 15.75 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 155 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 19.11 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
aged in applewood mead barrel 6 weeks, eised down to 5.5gal, then aged on sherry oak.
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© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Saturday, 15-Oct-2011 12:03:27 MST