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Scottish Strong Ale

Post #1 made 11 years ago
by Jasontb
Well after just winging the first one, thought I would try and get some input before I start this time. I'm not sure how to account for pulling some wort and boiling it down. I'm also not sure when to do that. Can I do that when I first start the mash so that is boiling while I'm finishing the mash?

I'm not really sold on the Perle hops but my LHBS is the 'you get what you get' kind.

I brewed up an extract starter so I should have yeast enough and I intend to ferment in two buckets. (Might be giving my Brother in law half if he shows up)

Well let me know what you think!


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[center]Traq Air Owl Wee Heavy - Batch 1[/center]

Recipe Overview

Brewer: Jasontb
Style: Scottish Strong Ale
Source Recipe Link: http://www.homebrewtalk.com/f65/traq-ai" onclick="window.open(this.href);return false; ... avy-59774/

Original Gravity (OG): 1.081
IBU's (Tinseth): 22.1
Bitterness to Gravity Ratio: 0.27
Colour: 15.6 EBC = 7.9 SRM
ABV%: 7.84

Efficiency into Kettle (EIK): 73.7 %
Efficiency into Fermentor (EIF): 63.2 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 67.8 C = 154 F
Boil: 90 min
Ferment: 14 days at 17 C = 62.6 F

Volumes & Gravities

Total Water Needed (TWN): 73.52 L = 19.42 G
Volume into Kettle (VIK): 64.6 L = 17.07 G @ 1.064
End of Boil Volume - Ambient (EOBV-A): 49 L = 12.94 G @ 1.081
Volume into Fermentor (VIF): 42 L = 11.1 G @ 1.081
Volume into Packaging (VIP): 38.89 L = 10.27 G @ 1.02 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

98.2% American 2 Row (7 EBC = 3.6 SRM) 17845 grams = 39.34 pounds
1.8% Roasted Barley (22.5 EBC = 11.4 SRM) 327 grams = 0.72 pounds

The Hop Bill (Based on Tinseth Formula)

13.8 IBU Perle Pellets (6.5%AA) 61.9 grams = 2.182 ounces at 40 mins
8.2 IBU Perle Pellets (6.5%AA) 46.5 grams = 1.639 ounces at 25 mins

Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 67.8 C = 154.04 F
Mashout for for 15 mins at 82 C = 179.6 F

Miscellaneous Ingredients
Chilling & Hop Management Methods
Hopsock Used: N
Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)
Fermentation& Conditioning
Fermention: Danstar Nottingham for 14 days at 17 C = 62.6 F
Secondary Used: Y
Crash-Chilled: N
Filtered: N
Condition for 40 days.
Special Instructions/Notes on this Beer

As per the recipe. Take first gallon (3.785L) and boil down to 1 pint (0.47L). So since this is double Boil 7.57L down to 0.94L
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Last edited by Jasontb on 30 Jan 2014, 14:18, edited 1 time in total.
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Post #3 made 11 years ago
by Mad_Scientist
IMO, I would skip that part. The BIABacus's default evaporation rate gets you to your desired VIF.

I admit that I've never seen something like this in a recipe (worded that way). It's not clear if it's a decoction.
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Scottish Strong Ale

Post #4 made 11 years ago
by Jasontb
I don't think it's a decoction. I'm pretty sure that's when you boil mash for step infusions right. The forum where this came from says to boil just wort (sweet liquor?, not a 100% on my terms yet) down. This apparently promotes caramelization and other things that sound good :) they were pulling the first gallon from a traditional three vessel mash.

I was thinking of just not doing it like you said. I'm brewing outside in Alberta. I think my evaporation rate is going to be pretty high.

Alternatively I thought I would pull the small volume about half an hour into the mash and start boiling it then. I would then finish the mash and add the small volume back in. This would help a little with the mashout but probably isn't enough to bring it all the way up to temp by itself.

On the bright side the brother in law can't make it so I get the whole brew to myself :D






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Post #5 made 11 years ago
by Lylo
This is copied from an HBT source.
A decoction mash is a type of mash in which the various mash temperatures are achieved by removing part of the mash, boiling it in a separate vessel, and then using it as infusion water to heat the remainder of the mash. It is traditional in many continental European beer styles, especially in Germany and the Czech Republic.

Decoction mashing is not common among home brewers, since it has a reputation as a time and labor-intensive process. But a decoction mash is basically just a step infusion mash where some of the grist is heated along with the infusion water. While it does take some extra time and require some extra stirring, it is a procedure that can be performed by most home brewers.

Here is a link to the whole HBT source.http://www.homebrewtalk.com/wiki/index. ... ction_mash

I have given this a try by pulling 1 1/2 gallons off the kettle and taking it into the house to boil down to 1 gallon on the stove. I didn't seem to take very good notes and it was a long time ago. All I can say is that you have to keep stirring as it will burn easily and I was so impressed that I have never bothered since. :dunno:
Last edited by Lylo on 01 Feb 2014, 23:44, edited 1 time in total.
AWOL

Post #6 made 11 years ago
by PistolPatch
Lol lylo :lol:,

I think though that Jason is onto it here...
I don't think it's a decoction...This apparently promotes caramelization and other things that sound good...
What the original author wants you to do here is to take a part of the sweet liquor and boil it right down to get those mallard reactions that will give caramel/toffee like flavours. Here's what I'd do...

1. Do your normal full-volume mash and pull the bag after 902 minutes and mash-out.

2. Then pinch a gallon (about 4 litres) of sweet liquor from the kettle and put it into a wide saucepan on your kitchen stove. Boil that (hard) down to a pint or half a litre.

3. When it is down to the pint / half litre, add that either to your kettle or fermentor depending on timing.

Your Recipe and File

.. Funny sort of hop timings :scratch:. Perle isn't a substitute for EKG but don't worry about it. Perle's more a noble type hop from memory whereas EKG (once again, from memory) has some slight American traits. Out of my depth on this though.

You have done a nice job on your file Jason :clap: but have a read of this thread.

This is coming across to me as a low integrity recipe you are copying. The original recipe report provided on homebrewtalk does not make much sense. I've spent a fair bit of time trying to make sense of it but can't get anything to balance.

You see how in the original report it says IBU 29 and SRM 15? Then it says Batch Size 5 gallons?

Well, you did make one error in the EBC/SRM thing. You had 7.0 and 22.5 under EBC instead of under SRM. I've fixed that. But, the only way that I can get the colour and IBU's to match the original report is to set EOBV-A in Section D of the BIABacus to 3.61 gallons.

Something just isn't right in that original report.

:dunno:
PP
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Last edited by PistolPatch on 03 Feb 2014, 17:53, edited 1 time in total.
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Post #7 made 11 years ago
by Jasontb
Thanks for the reviews everyone.

I brewed on Saturday, there were beginner mistakes all over the place so hopefully its tastes good when its done. :pray: Trying to make up for the inexperience with enthusiasm. :lol:


I moved the bag aside and pulled ~ 8 litres of sweet liquor at 40 minutes into the mash so I wouldn't get any grains in it. I checked the temp at this time to and found out I was mashing at 70C. :shock: Not sure how that happened. I really hope I just have a crappy thermometer.

In the interest of science I collected a sample and put it in the freezer to cool it down for a gravity reading. My notes are at home but I think the sample measured ~1.038 or so. I then hard boiled the 8 litres on my stove. Its a good thing SWMBO wasn't home as Lylo was right, this needed constant babysitting. In about an hour I got this down to just over a litre before I got tired of watching it. I think using a wider pot like a turkey roaster or something would have been a good idea. Anyways I took a sample of that as well and cooled it down. The gravity after was ~1.082. The pre boiled sample tasted weak and watery, after boiling was very sweet and delicious.

I added this and 6 litres of water back to the kettle to make up for what I pulled in order to do the boil. My outdoor stove wasn't quite up to the task for such a large boil in cold weather (-15C) so while I did make it to boiling it was kind of weak. I built my immersion chiller during the mash but my friendly home depot guy set me up with the wrong fittings. I put the lid on so that it could cool over night.

In the end I ended up with 46 L of 1.068 wort. I think this was due to the week boil and that I added in water. Its fermenting away and I'm hoping it doesn't stop at 1.030 since I mashed it so hot.

I'll come back in a week or two and let you know where it finished.
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