04-12-2008 Auld Wee Heavy Muscovado
A ProMash Brewing Session Report
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Brewing Date:
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Saturday April 12, 2008
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Head Brewer:
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Cal Frye
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Asst Brewer:
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Recipe:
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Auld Wee Heavy Muscovado
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BJCP Style and Style Guidelines
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09-C Scottish and Irish Ale, Scottish Export 80
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Min OG:
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1.040
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Max OG:
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1.054
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Min IBU:
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15
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Max IBU:
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30
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Min Clr:
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9
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Max Clr:
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17
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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8.88
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Anticipated OG:
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1.063
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Plato:
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15.40
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Anticipated SRM:
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24.3
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Anticipated IBU:
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29.7
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Brewhouse Efficiency:
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60
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.060
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Plato:
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14.74
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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4.95
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by Volume:
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6.33
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From Measured Gravities.
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ADF:
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79.2
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RDF:
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65.9
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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157 %
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Anticipated Points From Mash:
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5.54
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Actual Points From Mash:
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14.46
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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2.8
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0.25 lbs.
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Flaked Oats
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America
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1.033
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2
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22.5
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2.00 lbs.
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Muntons LME - Amber
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England
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1.037
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9
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4.3
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0.38 lbs.
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Carafa
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Germany
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1.030
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400
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50.7
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4.50 lbs.
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Northern Brewer Gold LME
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USA
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1.037
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9
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2.8
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0.25 lbs.
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Peated Malt
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Great Britain
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1.038
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5
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5.6
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0.50 lbs.
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Crystal 40L
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America
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1.034
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40
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11.3
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1.00 lbs.
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Brown Sugar Muscovado
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Generic
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1.046
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60
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.75 oz.
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Willamette
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Whole
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5.00
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15.8
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60 min
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0.25 oz.
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Nugget Pellets
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Pellet
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12.00
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13.9
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60 min
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Amount
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Name
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Type
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Time
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1.00 Tsp
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Cinnamon
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Spice
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0 Days(boil)
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0.50 Tsp
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Black Pepper
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Spice
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0 Days(boil)
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1.05 gm
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Salt
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Other
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0 Days(boil)
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4.00 gm
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Gypsum
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Other
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0 Days(boil)
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5.00 gm
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Citric Acid
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Other
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0 Days(boil)
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0.50 gm
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Baking Soda
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Other
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0 Days(boil)
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Danstar Nottingham
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Mash Name:
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Simple Single Infusion
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Total Grain Lbs:
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1.38
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Total Water Qts:
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20.00
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Before Additional Infusions
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Total Water Gal:
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5.00
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Dough In
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5
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75
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154
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154
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Infuse
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155
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20.00
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14.49
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Mash Out
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5
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15
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168
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168
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Infuse
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210
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6.76
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19.39
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Total Water Qts:
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26.76
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After Additional Infusions
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Total Water Gal:
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6.69
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After Additional Infusions
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Total Mash Volume Gal:
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6.80
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Pitched From:
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Dry Pack
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Amount Pitched:
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10 mL
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Lag Time:
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18.00 hours
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Primary Fermenter:
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Plastic
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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7
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.060 SG
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14.74
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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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.
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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...
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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.
With aging, the peat fades into the background, leaving a mysterious resiny character behind. Still good, but suggests we could increase the peated malt next time, and back off on the pepper a bit. Could also be darker; whether from dark malts or this could be a good recipe to experiment with the sinnamar...
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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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