Fumihiro's Actually Brewed Scotch Strong Heavy

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 gal	Style: English Barleywine (17D)
Boil Size: 6.95 gal	Style Guide: BJCP 2015
Color: 18.8 SRM	Equipment: My Equipment #2
Bitterness: 24.1 IBUs	Boil Time: 90 min
Est OG: 1.100 (23.7° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.025 SG (6.2° P)	Fermentation: Ale, Two Stage
ABV: 10.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
0.08 tsp	Campden Powders (for mashing water) (Mash 90 min)	Misc	2
0.08 tsp	Campden Powders (for sparging water) (Mash 90 min)	Misc	3
16 lbs 1.68 oz	Pale Malt (2 Row) UK (3.0 SRM)	Grain	4
1 lbs 3.58 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	5
15.87 oz	Biscuit Malt (23.0 SRM)	Grain	6
8.11 oz	Honey Malt (25.0 SRM)	Grain	7
8.11 oz	Munich Malt (9.0 SRM)	Grain	8
4.06 oz	Chocolate Malt (350.0 SRM)	Grain	9
4.06 oz	Crystal 150, 2-Row, (Great Western) (150.0 SRM)	Grain	10
1.59 oz	Golding, U.S. [5.0%] - Boil 60 min	Hops	11
1.00 tsp	Irish Moss (Boil 15 min)	Misc	12
0.49 oz	Golding, U.S. [5.0%] - Boil 10 min	Hops	13
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	14

Notes

Treat both the mashing water and the sparging water with 1/13 tsp of campden powder. Add 1 tsp of gypsum to the mashing water. Brewed on 5/3/17 in the morning. I had to go out from 5/3 to 5/5. When I returned at 4;00 PM on 5/5, I found that the ridge was blown off by a vehement fermentation. I fixed the ridge to the top of the fermenter, but it was blown off for many times from 5/5 to 5/7. My guess is that the ridge was blown off at sometime in 5/4, and after that the fermneter was open to the air under the wind from the air conditioner until I found it on 5/5. I did not fiind any bugs or insects on the surface of the wort, but a contamination by undesirbale bacterias is possible.

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