IHP 2012 1st Runnings (19th cen Scots Mild)
All Grain Recipe
Submitted By: Kaffeedog (Shared)
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|Brewer: Vince Dongarra|| |
|Batch Size: 5.50 gal||Style: English Barleywine (19B)|
|Boil Size: 7.00 gal||Style Guide: BJCP 2008|
|Color: 12.6 SRM||Equipment: my gear Brew Pot (15 Gal) and 70 quart cooler|
|Bitterness: 92.1 IBUs||Boil Time: 60 min|
|Est OG: 1.114 (26.9° P)||Mash Profile: Single Infusion, Light Body, Batch Sparge|
|Est FG: 1.022 SG (5.5° P)||Fermentation: Ale, Two Stage|
|ABV: 12.4%||Taste Rating: 30.0|
||Calcium Chloride (Mash 60 min)
||Pale Malt (2 Row) UK (3.0 SRM)
||Goldings, East Kent [5.0%] - Boil 90 min
||Fuggles [5.0%] - Boil 20 min
||Windsor Yeast (Lallemand #-)
||Fuggles [4.5%] - Dry Hop 7 days
NotesPartigyle. 1st 1/3 runnings should be be 1.114, with 2nd 2/3 being 1.057
1st third 5 gallons are for the IHP 2012 19th century Scottish mild.
Plan was 120 minute mash at 150F. Wind is really blowing, and it's quite cold. strike water temp dropped, and I undershot at 145F. Left it there for 30 minutes before doing a decoction and hitting a perfect 150F. Left it for another 90 minutes.
Didn't get a hydro reading, but this stuff was like maple syrup. Pitched 4 packs of rehydrated Windsor and had a volcano on my hands for three days...appear to have lost around a gallon of beer-soaked hops, with at least a gallon of hops, trub, and yeast in the bottom of the carboy. I'll be lucky to get much more than 3 gallons of beer out of this.
Free rose to about 76F, which was 10F above ambient, that dropped to 66 (ambient), so I moved it closer to the heater to keep it up around 72, around day 4. Started dropping clear around day 6 or 7, completely dropped (but not crystal) at day 8, and turned off the heat.
Dry hopped on March 17 (st. Patrick's Day). Racked one week later into a purged keg.
4/14/2012 bottled with 1.5 ounce of sugar (already had a little bit of carbonation). Finished 1.038. Gorgeous, honey-colored beer. Warming alcohol, pleasantly fruity. Very bitter, with a long finish, but balanced by all that residual sweetness. Looking forward to this.