Strong Scotch Ale – All Grain GONE



Collected about 18 gallons.  14 in my main BK, and 4 gallons in a smaller 7 gallon pot.  Boiled both.  Had to extend the boil from the planned 2 hours, to 4.5 hours total. Added the smaller pot after it had reduced down to 3 gallons and the main BK was around 11 gallons. 

14 gallons @ 1.060

4 gallons @ 1.032 (last runnings)

14x60 = 840 ppg

4x32= 128ppg

18 gallons (total) = 840+128 = 968ppg

Estimated final volume 11 gallons

968/11 = 88 => 1.088

I was way below the target OG of 1.099, so needed to add some DME to make up for the low efficiency.  1 lb of DME provides 44 ppg, so with a final volume of 11 gallons 1 lb would provide 44 ppg/11g = 4 points.  I decided to add 2 lbs of DME and used about 2 gallons of boiling wort to dissolve it.  Did this with about 1 hour to go in the total boil.  

Final volume at flame out was 11 gallons.  OG was 25.4 Brix, which is about 1.099.  Had about 1 gallon of sludge in the BK after transferring to fermenter, so I probably got about 9.5 gallons total, based on the calculation below:

11 gallons * 0.96 (cooling reduction) = 10.56 gallons

10.56 gallons - 1 gallon (sludge in BK) = 9.56.  

Couldn't really tell since I'm using a Sanke keg as a fermenter and can't see what the volume actually is.  

If I had to do this again, I'd reduce my expected efficiency (maybe to 60-65%) and increase the batch size to 11 gallons instead of 10 gallons.  

Note:  Using a Sanke keg w/ fermentation kit for the first time as fermenter.  Temp control is a fridge w/ a digital controller to control heating (via heat pad) and cooling. 

20100703 - Had been fermenting under temp control at 64F.  Moved into the basement where temps range from 65F to 70F during the summer.  

20100717 - Racked to secondary by pushing w/ CO2 into 2 kegs.  SG was 1.030.  Put kegs under a layer of CO2 and will leave it until ready.  Only got about 4.5 and maybe 4 gallons in the 2 kegs.  

20110313 - After conditioning in a bourbon barrel since sometime in July, transferred the contents into 2 corny kegs.  Started force carbonation @ 35 psi.  

Malts and Grains

Amount Malt/Grain %
20.50 pounds Scottish Golden Promise 55%
8.50 pounds British Maris Otter Pale Malt 22.8%
0.40 pounds American Special Roast 1.1%
2.50 pounds Crystal Malt 20L 6.7%
0.40 pounds British Chocolate Malt 1.1%
5.00 pounds American Dextrin (Cara-Pils) Malt 13.4%
37.30 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
2 tsp Calcium Chloride 60 minutes
2 tsp Baking Soda 60 minutes
2 tablets Whirlfloc 15 minutes
10 tsp Yeast Nutrient 15 minutes


Amount Hop Time AA
1.50 ounces Magnum 90 min 12.5%
1.00 ounces Kent Golding 30 min 5.0%
2.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Edinburgh Ale White Labs WLP028 1000 ml

Equipment Profile My Equipment [cegolf]

Mash Profile Single Infusion Mash, Medium Bodied Beer


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile Parker, CO


Added 1 tsp of Baking Soda and 1 tsp of Calcium Chloride to the mash water and the same to the sparge water.  Both volumes were about 12 gallons each. 

Fermentation and Aging

14 days @ 65° F

Barrel Aged Wee Heavy

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 12.4    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 6.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 270    
OG: 1.099 / 23.5° P    
Mash PH:      
Boil PH:      

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