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First Try of Weey Heavy
Scottish Export 80/- • All Grain • 19.50 L
This is my first try of brewing weey heavy 80/-. I have brewed full body scotch ales and a heather ale, but not this popular style. The use of Munich malt and Honey malt seems strange but is popular in many recipes of this style. The special B should be replaced by other suitable crystal malts. (I needed to consume my old special B. )
December 30, 2013 pm 07:11pm
3.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.80 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.40 kg
Crystal 40; Great Western
Crystal 40; Great Western
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.
- 0.20 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.20 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.10 kg
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.075 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 28 g
Mt. Hood - 6.0 AA% whole; boiled 90 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Add 1/12 tsp of campden powder to both mashing water and sparging water. 1 step mashing at 69-70 C for 90 min, then mash out at 76 C for 10 min. FWH with Mt.hood 28g. (No option of FWH in BeerTool so it is indicated by the boiling time of 90 min. ) Brewed on 5/6/13. The OG was 1.060. Racked to the secondary on 8/3/13, and bottled on 8/10/13. The FG was 1.010, lower than the intended 1.015. This happens rarely for my hydrometer, which usually gives me a reading about 0.010 higher than the intended SG.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 17.0 SRM | 9 - 17 | |
| Alcohol: | 4.9% ABV | 3.9% - 5% | |
| Bitterness: | 27.8 IBU | 15 - 30 | |
Discussion
Strange lambic characteristic
2014-01-26 7:59pm
This batch was unusual in many senses. At first, it developed a lambic characteristic on the surface in the primary. It did not disappear after racking to the secondary. Secondly, the fermentation was far more efficient than I had expected, as shown in the reading of my hydrometer. Thirdly, it is still drinkable since the lambic characteristic is quite restrained. The beer was weakly hopped, and the temp. in this summer was quite high though I kept my room air-conditioned constantly. This batch gave me a lesson once again that I should not brew a weakly hopped beer in the summer season.
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