Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Iron Buddy Brew Wee Heavy [Strong Scotch Ale]

Strong Scotch Ale – All Grain GONE

Batch Size:

11 gallons

Boil Time:

240 min

Brew Date:

July 1, 2012

Tap Date:

August 19, 2012

Statistics

Target OG:

1.080 19.3° P

OG:

1.080 19.3° P

Reading 1:

1.039 9.8° P at 13 days

Reading 2:

1.028 7.1° P at 42 days

Target FG:

1.023 5.8° P

FG:

1.028 7.1° P

Real Extract:

9.3° P

Attenuation:

63.2% Apparent – 51.8% Real

Color:

21.8 SRM

IBU:

25.7 Daniels

BU/GU:

0.32

ABV:

6.9%

ABW:

5.4%

Calories:

270 12 oz

General Info

Iron Buddy Brew with Brian Stevenson.

http://www.rockhoppersbrewclub.com/content/2012-iron-buddy-brew

Comments

Collected the first gallon and boiled it down to about 1/3 the original volume.

Collected about 18.5 gallons in the boil kettle (batch sparged). Added the reduced caramelized wort to the boil.

We had to do a 3 hour reduction boil to get the volume down before starting the hop additions. Total boil time was 4 hours.

Added 10 oz of cacao nibs at 30 minutes w/ the hop addition.

4 tbs of yeast nutrient at 15 minutes

20120714 - Racked to secondary (2x 6.5 gallon glass carboys). Added a single oak spiral to each carboy. SG 1.030.

Malts and Grains

Amount	Malt/Grain	% of Grist
26.00 pounds	Scottish Golden Promise	75.4%
5.00 pounds	German Light Munich Malt	14.5%
1.50 pounds	Crystal Malt 40L	4.3%
0.50 pounds	British Chocolate Malt	1.4%
0.50 pounds	American Roasted Barley	1.4%
0.50 pounds	Belgian Special B Malt	1.4%
0.50 pounds	German Rauch Smoked Malt	1.4%
34.50 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
2 tsp	Baking Soda	mash minutes
2 tsp	Calcium Chloride	mash minutes
2	5.2 Stabilizer	mash minutes
2 tablets	Whirlfloc	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
3.00 ounces	Golding	60 min	Bittering	Boil	Pellets	4.5%
1.00 ounces	Golding	30 min	Bittering and Aroma	Boil	Pellets	4.5%
1.00 ounces	Golding	0 min	Aroma	Aroma	Pellets	4.5%
5.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Scottish Ale	Wyeast	1728	2000 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 Step Temperature Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

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

Special Procedures

Cocoa nibs (soaked in vodka) and oak spirals will be added to secondary

Fermentation and Aging

Primary:

4 days @ 64° F

Secondary:

7 days @ 64° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Iron Buddy Brew Wee Heavy

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	11.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	240
OG:	1.080 / 19.3° P
Mash PH:
Boil PH:

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Log: Iron Buddy Brew Wee Heavy