Sgian Dubh 140 Shilling Wee Heavy Scottish Ale - All Grain

A ProMash Recipe Report

Copyright 2006 Keith Miller

BJCP Style and Style Guidelines
11-B English & Scottish Strong Ale, Strong Scotch Ale (Wee Heavy)

Min OG: 1.072 Max OG: 1.088   
Min IBU: 20 Max IBU: 40   
Min Clr: 10 Max Clr: 47  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 25.75      
Anticipated OG: 1.143 Plato: 32.94
Anticipated SRM: 22.0        
Anticipated IBU: 23.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 5.88  Gal   
Pre-Boil Gravity: 1.122  SG 28.47 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
1.0 0.25 lbs.  CaraFoam America 1.034 1
77.7 20.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
7.8 2.00 lbs.  CaraPilsner France 1.035 10
3.9 1.00 lbs.  Crystal 120L Great Britain 1.033 120
7.8 2.00 lbs.  Toasted Barley Scotland 1.033 25
1.9 0.50 lbs.  Peated Malt Great Britain 1.038 5

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.25 oz.  Goldings - E.K. Pellet 4.20 17.6 60 min
1.00 oz.  Fuggle Pellet 5.00 5.6 20 min
1.25 oz.  Goldings - E.K. Pellet 4.20 0.0 0 min


Extras
Amount Name Type Time
0.16 Oz  Irish Moss Fining 30 Min.(boil)


Yeast
White Labs WLP028 Edinburgh Ale


Water Profile
Profile: Garden Grove
Profile known for:   
Calcium(Ca): 99.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 50.0 ppm
Sulfate(SO4): 114.0 ppm
Chloride(Cl): 65.0 ppm
biCarbonate(HCO3): 223.0 ppm
pH: 7.90


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 25.75   
Water Qts: 33.92 Before Additional Infusions
Water Gal: 8.48 Before Additional Infusions
Qts Water Per Lbs Grain: 1.32 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 90 Min
Mash-out Rest: 170 5 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 10.54 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
  1. Water Treatment: 5.2 Stabilizer in HLT
  2. Dough in 13.5 gallons of liquor at 161F to achieve 151F single infusion mash.
  3. Mash for 90 minutes.
  4. Transfer to kettle and boil to 6.5 gallons before first hop addition.
  5. Soak 8 ounces of French Oak Cubes (Medium Toast) in 1/2 cup of Glenmorangie 12Y Scotch (Sherry Cask Finish) 3 days prior to transfer to secondary.
  6. Ferment for 14 days, then transfer to secondary.
  7. Pitch oak cubes and any residual scotch.
  8. Secondary for 7 to 14 days.
  9. Keg and age for 4 to 6 months to allow flavors to meld.




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