 |
Strong Scotch Ale |
50 L |
6.75% |
24.8 |
1.071 |
1.02 |
20.36°L |
All Grain |
9 |
Beer
1 |
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Title: Scotch Ale - The Royal Wee (scotch ale) |
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| Boil Size: 54.2 L |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.5 |
Primary Temp: N/A |
Priming Method: dextrose |
Priming Amount: 217.9 g |
Creation Date: 11/13/2019 07:12 AM |
Notes: - "You can also do this by diverting your first quart or two from the mash into a separate pot and boil this for a few minutes while continuing to sparge into your regular kettle. Then add the slightly caramelized first runnings back before starting a regular 60 minute boil."
- Fermentation temperature ramp going from 14C up to 18C over 4 days.
- at the end of sparging, strike water not exceeding 168–170 °F (76–77 °C) is important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge.
- since hop additions are mostly in pellet form, will need to whirlpool after cooling for ~45 minutes, then siphon the wort off the trub in the kettle. |
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Saison |
50 L |
5.98% |
24.37 |
1.053 |
1.007 |
3.92°L |
All Grain |
349 |
Beer
0 |
|
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Title: G36 Keyworth Early Saison |
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| Boil Size: 56 L |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.75 |
Primary Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 01/03/2018 04:47 PM |
Notes: Co-pitch Wallonian Farmhouse and Lochristi - Brett from 1
week past use by date vial.
Tested 3.1.18 light spice and fruitiness 1.028
Tested 10.01.18 citrus, savory, grainy, slight smoke phenolics. Needs more time and brett character.
Tested 04.03.18 SG1.012 PH 4.2 package and add brett
Kegged and bottled 08.03.18 with 220g sugar, brewcon 2018 blend and Brett Anomalous WLP640
Keghop batch 1 with 100g Keyworth's Early whole leaf |
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