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Fachan's Bollock
Strong Scotch Ale • All Grain • 5.5 gal
Scottish lore tells of a loathsome, half-bodied creature with one eye, one arm, one leg... This should have a nice aromatic aroma with translucent ruby hues; Malty and complex, but not overly sweet, it should have dark fruit overtones with hints of roasted coffee and scottish yeast esters; A silky mouthfeel and reasonable ABV should make for a quaffable strong ale.
June 13, 2012 am 01:30am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 11 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 4 lbs
Special Aromatic Malt; Malteries Franco-Belges
Special Aromatic Malt; Malteries Franco-Belges
Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.
- 1 lbs
Crystal 150; Great Western
Crystal 150; Great Western
Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.
- .5 lbs
Brown Malt; Thomas Fawcett
Brown Malt; Thomas Fawcett
‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
- 0.25 lbs
Kiln Coffee Malt; Malteries Franco-Belges
Kiln Coffee Malt; Malteries Franco-Belges
This malt is obtained by a strong torrification process of normally kilned malts originating from selected barleys. This malt reinforces the taste and mellow flavor of the beer. It also reinforces the color of the beer, but does not color the foam.
- .25 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .5 lbs
Oats (Pregelatinized Flakes); Briess
Oats (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
- 0.25 oz
East Kent Goldings - 5.0 AA% pellets; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
- 0.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
East Kent Goldings - 5.0 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 2 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
+ Mash at 158F + Boil for 90m (don't forget the Whirlfloc!) + Primary @ 65F for 7-10 days + Diacetyl rest @ 70F for 2 days + Lower to 68 for another 10 - 14 days. + Cold crash @ 55F for 7 days to clarify prior to bottling.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.029 | 1.018 - 1.056 | |
| Color: | 20.6 SRM | 14 - 25 | |
| Alcohol: | 7.0% ABV | 6.5% - 10% | |
| Bitterness: | 19.9 IBU | 17 - 35 | |
Discussion
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