04-12-2008 Auld Wee Heavy Muscovado

A ProMash Brewing Session Report

Brewing Date: Saturday April 12, 2008
Head Brewer: Cal Frye
Asst Brewer:   
Recipe: Auld Wee Heavy Muscovado

BJCP Style and Style Guidelines
09-C Scottish and Irish Ale, Scottish Export 80

Min OG: 1.040 Max OG: 1.054   
Min IBU: 15 Max IBU: 30   
Min Clr: 9 Max Clr: 17  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.88      
Anticipated OG: 1.063 Plato: 15.40
Anticipated SRM: 24.3        
Anticipated IBU: 29.7      
Brewhouse Efficiency: 60  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.060 Plato: 14.74   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.95 by Volume: 6.33 From Measured Gravities.
ADF: 79.2 RDF: 65.9 Apparent & Real Degree of Fermentation.

% Amount Name Origin Potential SRM
2.8 0.25 lbs.  Flaked Oats America 1.033 2
22.5 2.00 lbs.  Muntons LME - Amber England 1.037 9
4.3 0.38 lbs.  Carafa Germany 1.030 400
50.7 4.50 lbs.  Northern Brewer Gold LME USA 1.037 9
2.8 0.25 lbs.  Peated Malt Great Britain 1.038 5
5.6 0.50 lbs.  Crystal 40L America 1.034 40
11.3 1.00 lbs.  Brown Sugar Muscovado Generic 1.046 60

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.75 oz.  Willamette Whole 5.00 15.8 60 min
0.25 oz.  Nugget Pellets Pellet 12.00 13.9 60 min

Amount Name Type Time
1.00 Tsp  Cinnamon Spice 0 Days(boil)
0.50 Tsp  Black Pepper Spice 0 Days(boil)
1.05 gm  Salt Other 0 Days(boil)
4.00 gm  Gypsum Other 0 Days(boil)
5.00 gm  Citric Acid Other 0 Days(boil)
0.50 gm  Baking Soda Other 0 Days(boil)

Danstar Nottingham

Fermentation Specifics
Pitched From: Dry Pack
Amount Pitched: 10 mL
Lag Time: 18.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 7
Secondary Temperature: 68 degrees F

Original Gravity: 1.060 SG 14.74 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

Mash Notes
I think Oberlin's water is too alkaline, so tried 5g of citric acid this time. Phosphoric might be a good alternative, too. Lots of color from steeping; probably the Carafa malt. I had the Sinamar handy, but don't think I need it. If this scotch ale comes in dark enough, I know where my stouts are coming from in the future.

Fermentation Notes
Sweet wort tasted good at pitching; so I have hope for the product. The cinnamon and pepper should add presence without identifiable flavor at this concentration, according to that Mosher fellow. May be...

Tasting Notes
Some sips I think I taste the pepper, others not. Perhaps just a bit less nest time. The cinnamon also skirts the edge of detectability. The smoke of the peated malt adds a grace note, but isn't dominant; a good quantity. I like this one! It's about what I wanted.

Cinnamon and black pepper added at end of boil, all others at start. Acid and bicarbonate reacted, of course, but I think I needed the carbonate anyway.

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