Strong Scotch Ale
BJCP 2008 – 09E
Batch #:
2008-30
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
September 28, 2008
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent
69.6% Real
69.6% Real
Color:
16.2SRM
IBU:
30.7
BU/GU:
0.44
ABV:
7.9%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.00 pounds | British Maris Otter Pale Malt | 71.8% |
| 3.00 pounds | German Light Munich Malt | 19.6% |
| 0.33 pounds | Belgian Biscuit Malt | 2.2% |
| 0.25 pounds | British Chocolate Malt | 1.6% |
| 0.62 pounds | Crystal Malt 75L | 4% |
| 0.13 pounds | Crystal Malt 20L | 0.8% |
| 15.33 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Challenger | 60 minutes | Boil | Pellets | 6.7% | |
| 0.50 ounces | Kent Golding | 10 minutes | Boil | Pellets | 4.5% | |
| 1.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Edinburgh Ale | White Labs | WLP028 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
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
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
60 days @ 40° F
General Info
Rework of original Lightning Arse to accommodate a double mash - 5 gallons of this and another 5 gallons of Saison Autome.
Procedure
- Make a 1000ml yeast starter at least two days in advance of brew session
- Mash at 152-154°F for at least 60 minutes
- 90 minute boil
- Add hops according to schedule
- Cool and pitch yeast
- Ferment cool: between 64-68°F
- Cold condition for at least two months
