- Recipe Type
- All Grain
- Yeast
- Wyeast 1728
- Yeast Starter
- 1 quart starter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.052
- Final Gravity
- ?
- Boiling Time (Minutes)
- 90
- IBU
- 29
- Color
- 16 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days @ 60*F
- Secondary Fermentation (# of Days & Temp)
- 3 weeks @ 70*F
- Tasting Notes
- good beer, great label
featured in Pupular Mechanics
Notes are at the bottom for an extract and partial mash version
Grain Bill (goal is approximately 1.054 OG - my efficiency is about 75% - original recipe and quote of 1.052 was without aromatic malt added)
- 9.00 lb 2-Row
- 1.00 lb Crystal 80L
- 8.00 oz Melanoidin Malt
- 4.00 oz Peated Malt
- 2.00 oz Black Patent
- 5.00 oz Aromatic Malt
- 1.50 oz EK Goldings @ 60 minutes
- 60 minute mash @ 154*F to 156*F w/ 3.5 gallons of water
- mash-out @ 200*F w/ 1.5 gallons of water
- batch sparge @ 175*F w/ 3.25 gallons of water
- 1 quart starter of Wyeast 1728 - Scottish Ale
- Some amount of caramelization is desired in this beer. Remove a few pints of the first runnings of the wort and and reduce it in a saucepan while you are boiling the rest of the wort. Add this reduction back to the kettle a few minutes before flame out.
Notes
Boil for 90 minutes, cool to below 65*F rapidly, transfer into fermenter, shake it like mad to aerate, and pitch yeast.
I end up with 5.5 gallons of cooled wort in the kettle at roughly 1.055OG. It might take some top-off water to get this volume because of the long boil. Only 5 gallons makes it into the fermenter due to hop absorption and kettle deadspace.
Ferment cool, around 60*F in primary until done (it will take a while), rack to secondary for 2 or 3 weeks (at 70*F), transfer to keg and force carbonate at about 12psi.
Extract Version
- Replace the 9lbs of 2-row with about 6lbs of light DME.
- Steep the other grains for 45 minutes in 150*F water, then rinse into kettle before bringing to a boil and adding DME.
- Take a portion of the wort and reduce in a saucepan as described above.
- Yeast and fermentation schedule are the same.
- Use 3lbs of 2-row, specialy grains, and 4lbs of light DME.
- Mash all grains for an hour at recommended temp for AG version, then sparge.
- Bringing to a boil and adding DME.
- Take a portion of the wort and reduce in a saucepan as described above.
- Yeast and fermentation schedule are the same.