5 replies to this topic

[TonyBrown]

I've got a wee heavy gettin ready to come off primary in the next day or so and would like to brew tomorrow and pitch on the old cake... someone got somethin that'll fall in the 1030-1040 range??

[Big Nake]

I made this one a few times and it came out very nice with 1728. I also made it with 1098 which was maltier & clearer. Mash temp here would probably be 150-151°.

60 Shilling

6½ lbs UK Pale Malt
8 oz British Crystal 55°L
4 oz Brown Sugar (added at beginning of boil)
1 oz Chocolate
4 oz Maltodextrin (optional... for mouthfeel. Add last 10 minutes of boil)

1 oz Fuggle 4.2% for 60 minutes

Yeast from TonyBrown's Wee Heavy

OG: 1.040, FG: 1.010, IBU: 20, SRM: 9, ABV: 4.0%

Cheers.

[TonyBrown]

thanks KenFWIW- the yeast is 1728

[TonyBrown]

dammit, went to measure out my grains this morn and I'm about 1lb short... off to the lhbs for another bag... guess i'll put this off til the weekend...

[ChefLamont]

I did the one from the Jamil Show and took a 1st in a decent sized comp for scottish ales. It was very good.Looking at it, I remember now that he uses 001 as the yeast. I thought this was strange, but the beer turned out super. Since you are using a cake, you may or may not want to use it.Speaking of that, what was the OG of your wee heavy? I usually dont go "backwards" in OG and dont use after a big beer because my understanding was the yeast get worn out. Just curious.Here is the recipe anyway.Jamil Show Scottish 60 ShillingA ProMash Recipe ReportBJCP Style and Style Guidelines-------------------------------05-A Scottish Ale, Light 60Min OG: 1.030 Max OG: 1.034Min IBU: 9 Max IBU: 15Min Clr: 12 Max Clr: 34 Color in SRM, LovibondRecipe Specifics----------------Batch Size (Gal): 11.00 Wort Size (Gal): 11.00Total Grain (Lbs): 13.52Anticipated OG: 1.034 Plato: 8.43Anticipated SRM: 14.8Anticipated IBU: 13.3Brewhouse Efficiency: 75 %Wort Boil Time: 60 MinutesPre-Boil Amounts----------------Evaporation Rate: 15.00 Percent Per HourPre-Boil Wort Size: 12.94 GalPre-Boil Gravity: 1.029 SG 7.20 PlatoFormulas 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 ppppgYield Type used in Gravity Prediction: Fine Grind Dry Basis.Color Formula Used: MoreyHop IBU Formula Used: RagerGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 64.4 8.71 lbs. Pale Malt(2-row) Great Britain 1.038 3 13.6 1.83 lbs. Crystal 40L America 1.034 40 6.8 0.92 lbs. Crystal 120L Great Britain 1.034 120 6.8 0.92 lbs. Honey Malt Canada 1.030 18 6.8 0.92 lbs. Munich Malt Germany 1.037 8 1.7 0.23 lbs. Chocolate Malt America 1.029 350Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 1.38 oz. Goldings - E.K. Whole 4.75 13.3 60 min.Yeast-----White Labs WLP001 California AleMash Schedule-------------Mash Type: Single StepGrain Lbs: 13.52Water Qts: 16.23 - Before Additional InfusionsWater Gal: 4.06 - Before Additional InfusionsQts Water Per Lbs Grain: 1.20 - Before Additional InfusionsSaccharification Rest Temp : 158 Time: 60Mash-out Rest Temp : 168 Time: 10Sparge Temp : 168 Time: 45Total Mash Volume Gal: 5.14 - Dough-In Infusion OnlyAll temperature measurements are degrees Fahrenheit.

[TonyBrown]

I did Ken's last night, hit my marks precisely, 1.040, mashed at 151ish, alpha on my hops was .1% lower than he specd, not far enough off for me to bother messing with... had a really nice smell while brewing, next time I may try Jamil's...