Friday, February 27, 2009

Double Dark Scottish Ale

Here's the first of a series of beers called "Double Dark." There will be several brewed this year, and it simply means a stronger & darker version of the beer it replaces in the carboy. I'll be reusing each yeast strain several times, with the first beer being a low gravity session style, then the double dark brews, and finally something more imperial in nature.

In this case its a Double Dark Scottish Ale poured over the Scottish 70/-. Its going to be a bit stronger and a touch darker. It will have a well-rounded complexity from a nice variety of character malts. It starts out with a ton of Golden Promise pale malt, which the grains smelled more fresh than usual. I took the suggestion to add a bit of Brown malt to help the roasted quality, and then I threw in some Amber malt for some toasted notes. Debittered Belgian Roasted Barley sounded interesting and used relatively lightly. No sugar to dry this one out, so it should feel like a big brother to the Scottish 70/-.

Brewing this year has been more challenging for various reasons. It's been the largest batches to date while maxing out the 10gal mashtun capacity. Some equipment is getting old. And mostly because I have lots of confidence and come super close to having major problems...

a. immersion chiller almost sprayed everywhere at its connection point
b. mashtun volume was within an inch of overflowing
c. a boil over that wiped out the electric current in half the kitchen
d. temporary stuck sparge...gotta fix it right as its happening

The only thing whacked out about this brew was in lautering. I caught the lid closed, but it could have also been the weight of the grain bed. Since the majority of the first batch runnings was collect, I simply poured in the 2nd batch water and resumed with no problems. Spectacularly, the OG registered only one point above target at 1.058. This should be a sweet and malty brew!

Double Dark Scottish Ale

15. lbs. Golden Promise Malt
1.0 lbs. UK Crystal 80L
.75 lbs. Amber Malt
.40 lbs. Brown Malt
.35 lbs. Belg. Roasted Barley de-bittered
.60 lbs. CaraPils
.20 lbs. Flaked Barley

2.5 oz. Kent Goldings, 4.5%, pellet, 60+min
.25 oz. Kent Goldings, 4.5%, pellet, 5min
.25 oz. Kent Goldings, 4.5%, pellet, KO late

Wyeast 1728: Scottish Ale yeast cakes

Brew Day Stats

Brewed: 2/24/09
Racked: just primary
Kegged: 3/6/09

Water Adjustment:
Strike: 1 tsp CaCl, .25 tsp Acid Blend, .75 tsp Chalk
2nd Sparge: .5 tsp CaCl, .25 tsp Gypsum, .25 tsp Kosher Salt, .25 tsp Epsom

H2O/Grain Ratio: 1.3qt/lb
Mash Ph: 5.4
Sacch. Rest Temp/Time: 158->154°F/60min
Mash Out Temp: 172°F
1st Batch Vol/SG: n/a

2nd Batch Sparge H2OTemp/MashTemp: °F/°F
2nd Batch Vol/SG: n/a

Pre-Boil Vol: 11.65 gallons
Pre-Boil SG: 1.045
Boil Time: 90min
Post-Boil Vol: 9 gallons
Mash Efficiency: 77%

OG: 1.058
IBU: 27
Color/SRM: Dark Brown/15-19
Ferment Temp: 59-62°F

FG: 1.022
ABW: 3.78%
ABV: 4.7%

1 comment:

Kevin LaVoy said...

That sounds like a great idea. Next year you'll have to construct a Burton Union with carboys and a metal trough in your back room.

I'd be somewhat careful with the imperial brew that your yeast doesn't poop out on you. I had a stout last year that I thought would be fine as it was going on to a yeast cake. It never finished, I bottled it anyway, and ended up with some spectacularly overcarbed but delicious stouts. The head on the pour was even bigger than Duvel.