Wee Heavy w/ Figs

All Grain Recipe

Submitted By: savageo6 (Shared)
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Brewer: Alex Kalaf
Batch Size: 7.00 galStyle: Strong Scotch Ale ( 9E)
Boil Size: 8.56 galStyle Guide: BJCP 2008
Color: 16.2 SRMEquipment: My Equipment
Bitterness: 26.7 IBUsBoil Time: 90 min
Est OG: 1.101 (24.1° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.028 SG (7.1° P)Fermentation: Ale, Two Stage
ABV: 9.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
5.00 g Calcium Chloride (Mash 60 min) Misc 2
3.50 ml Lactic Acid (Mash 60 min) Misc 3
3.00 g Baking Soda (Mash 60 min) Misc 4
23 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 5
8.00 oz Biscuit (Dingemans) (22.5 SRM) Grain 6
8.00 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 7
6.00 oz Roasted Barley (300.0 SRM) Grain 8
1 lbs 3.04 oz Brown Sugar, Dark [Boil] (50.0 SRM) Sugar 9
1.00 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 10
1.00 Whirlfloc Tablet (Boil 10 min) Misc 11
1.00 lbs Dried Figs (Boil 5 min) Misc 12
1.00 oz East Kent Goldings (EKG) [5.0%] - Boil 5 min Hops 13
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 14
1.00 tsp Cinnamon (Boil 0 min) Misc 15
1.00 tsp Nutmeg (Boil 0 min) Misc 16
1.0 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 17

Notes

Mashed in temp held at 154 Mash @ 30, 154 Brx 19.8 Mash @ 60, 152 21 Brix Preboil Volume with Brown Sugar Added - 8 gallons 22.6 brix Postboil Brix 7 gals Brix 27.6 OG 1.118 Collected 1 gallon of first mash runnings and boiled down to 1Qt and added back to boil kettle. Cooled wort down to 68 degrees and pitched a starter of Scotch ale yeast (Starter was a 4 Step 2L Starter) 8L in total. Added 2 full mins of O2 before pitching Have freezer set to 61 degrees wort had started fermenting within 6 hours of pitching. Fermentation Finished out in the high 60s moved the fermentor to ambient to make room for the holiday beer. Racked to rinsed Barrel on 11/20

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