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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 7:59 pm Post subject: Scotchtoberfest |
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Brewing Method: Extract
Yeast: Wyeast#1728 scottish ale
Yeast Starter:
Batch Size: 5 gal
Original Gravity: 1.072
Final Gravity: 1.018
Alcohol Content: 7% %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 65 min
Primary Fermentation: 10 days
Secondary Fermentation: 11 days
Additional Fermentation: 7 days
Grain Bill:
3/4 lb Scottish peat smoked malt
3/4 lb Crystal malt (60 deg. lov.)
steep at 160 deg. for 30 min
2 cans (3.3 lb each) John Bull malt ext
3 lbs light DME
1 pkg Demerara sugar cubes
***save approx. 30 cubes for priming***
Hop Bill:
1 oz Brewers Gold pellets (4.6%)
BOIL 45 MIN
1/2 oz Hallertaur Hersbruck leaf (2%)
BOIL 15 MIN
1/2 oz Hallertaur Hersbruck leaf (2%)
BOIL 5 MIN
Mash Schedule:
Brewers Notes:
During secondary fermentation, I added toasted oak chips to the fermenter(steam them first for sanitization)
This gives the effect of oak barrel aging,and adds a
little more flavor to an already complex ale.
This beer takes a long time to ferment,and needs alot
of aging to taste it's best.I gave it about a month in
buckets(try leaving it in secondary w/ oak for a little
longer)After bottling,don't touch it for at least 3 mos.
The flavors will keep mellowing,and it tastes incredible
after 1 year,if you can leave it alone that long.
This is a rich,heavy ale w/ a high alc. content.It's
a good sippin' beer,and goes great with a good maduro
cigar.Wear your helmet! |
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