Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Strong Scotch Ale – All Grain GONE

Batch Size:

11 gallons

Boil Time:

180 min

Conditioning:

Keg

Brew Date:

October 24, 2010

Tap Date:

November 28, 2010

Statistics

Target OG:

1.066 16.1° P

OG:

1.069 16.8° P

Reading 1:

1.014 3.6° P at 14 days

Reading 2:

1.014 3.6° P at 28 days

Target FG:

1.017 4.3° P

FG:

1.014 3.6° P

Real Extract:

6° P

Attenuation:

78.6% Apparent – 64.3% Real

Color:

17.3 SRM

IBU:

54.2 Daniels

BU/GU:

0.79

ABV:

7.3%

ABW:

5.7%

Calories:

227 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
14.00 pounds	American Pale Malt (2-Row)	48.9%
4.00 pounds	German Dark Munich Malt	14%
1.00 pounds	Crystal Malt 40L	3.5%
0.50 pounds	British Chocolate Malt	1.7%
0.50 pounds	American Roasted Barley	1.7%
0.50 pounds	Belgian Special B Malt	1.7%
0.12 pounds	Scottish Peated Malt	0.4%
8.00 pounds	Scottish Golden Promise	28%
28.62 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
2 tsp	Baking Soda	60 minutes
2 tsp	Calcium Chloride	60 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
0.88 ounces	Willamette	30 min	Flavor	Boil	Leaf	4.5%
0.38 ounces	Fuggle	30 min	Flavor	Boil	Pellets	4.0%
1.00 ounces	Fuggle	0 min	Aroma	Dry Hop	Pellets	4.0%
4.26 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Scottish Ale	Wyeast	1728	1500 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	45 min.	158°F	Add 100% of mash water at 171° F / 77° C

Water Profile Parker, CO

Calcium:

66.4 ppm

Bicarbonate:

205 ppm

Sulfate:

69.8 ppm

Chloride:

43.5 ppm

Sodium:

54.1 ppm

Magnesium:

9.5 ppm

PH:

5.4

Fermentation and Aging

Primary:

4 days @ 68° F

Secondary:

7 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Ugh Wee

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	9.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	180
OG:	1.069 / 16.8° P
Mash PH:
Boil PH:

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