Gray's Scottish Ale
All Grain Recipe
Submitted By: graybabe (Shared)
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|Brewer: Gray Slater|| |
|Batch Size: 5.40 gal||Style: Scottish Export 80/- ( 9C)|
|Boil Size: 6.95 gal||Style Guide: BJCP 2008|
|Color: 10.7 SRM||Equipment: My Equipment Profile|
|Bitterness: 28.4 IBUs||Boil Time: 90 min|
|Est OG: 1.056 (13.9° P)||Mash Profile: Single Infusion, Medium Body|
|Est FG: 1.016 SG (4.2° P)||Fermentation: Scottish Ale|
|ABV: 5.2%||Taste Rating: 0.0|
||Pale Malt, Maris Otter (3.0 SRM)
||Toasted Malt (27.0 SRM)
||Cara-Pils/Dextrine (2.0 SRM)
||Caramel Malt - 40L (Briess) (40.0 SRM)
||Peated Malt (Simpsons) (2.5 SRM)
||Pale Chocolate Malt (215.0 SRM)
||Goldings, East Kent [5.8%] - Boil 60 min
||Goldings, East Kent [5.8%] - Boil 15 min
||Irish Ale Yeast (White Labs #WLP004)
NotesMake sure to measure and record the following
PH of the mash - Taken after I had sparged for a bit - 5.0
PH of the sparge runoff - Taken after I had sparged a bit - 5.3
Gravity of the run off - This was a sample taken from the mash tun after the sparge was complete - 1.019
Pre Boil Volulme - 7.2 gal
Pre Boil Gravity - This sample was taken from the boil pot after the sparge was complete. - 1.038
Batch Size (Amount going into the fermenter before the addition of the yeast starter) - 5.5
Original Gravity - 1.052
11:30 - Roasted 1lb Maris Otter at 350° for 13 min.
11:50 - Started heating strike water. The recipe calls for 3.7 gal at 173.6° but I am gonna do 4 gal at 180°.
12:15 - Dumped 4 gal water at 180° and grains into mash tun.
12:25 - The mash was at 164° so I added 1quart of cold water to try and bring back down to 155°
12:30 - The mash was still at 164° so I drew off .8 gal of wort from the mash tun and added a quart of cold water to the mash.
12:35 - The mash was dropping fast so I added back 1/2 gal of the hot wort and started heating the strike water again.
12:40 - The mash was at 155° so I added about a pint of water at 200° to give it a little extra heat and covered the mash tun.
01:00 - The mash was at 158° so I added a pint or so of cold water and left the lid off for 5 minutes then it measured at 152°. I put the lid back on and will measure again in 5 min or so.
01:15 - Measured the mash to be at target temp of 155°.
01:40 - Started heating 3 gal to fly sparge with.
01:50 - Mashed an extra 10 minutes due to the dificulty reaching the target temp. Pulled off the first gallon and started to boil that down on the stove. Had a few boil overs. Next time boil this at the some time as the main boil so you can monitor it more closely to avoid boil overs.
02:00 - Started sparging with water that was 168°
03:00 - Finished sparging. During the sparge the temp would drop and then I would add a little heat to it to bring it up a little. Put heat to the boiling pot.
03:30 - Started boiling.
04:00 - Added first hop addition.
04:30 - Added second hop addition.
05:00 - Boil finished. Started cooling wort through the wort chiller.
05:30 - Started aerating the wort with my aquarium pump.
06:15 - Stopped aerating the wort.
07:00 - The wort was still at 100° so I put it in the freezer and turned the temp down to 30°.