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ripped kilt All-grain
Color
Stats
OG1.089
FG1.013
IBU34
ABV9.80 %
SRM44
BJCP Style
11B. English And Scottish Strong Ale, Strong Scotch Ale (Wee Heavy)
Description
Submitted by vrmn1 on 15-May-2014

Recipe Details
Tasting Notes A nice coffee slight smoke flavor.
Awards
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast wyeast 1728 (75% app. attenuation)
Primary Fermentation 7 days plastic
Secondary Fermentation 7 days plastic
Other Fermentation
Procedure 60 min mash with 4 gal 154 deg. Batch sparge 5 gal 168 deg
  Style Comparison
  Low   High
OG 1.072 1.089 1.088+
FG 1.019 1.013 1.025+
IBU 20 34 40
SRM 10 44 47
ABV 6.9 9.80 8.5+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
81.3 % 13.00 British Two-row Pale maris otter 74.1 2.5
12.5 % 2.00 British Crystal 135-165L 9.9 150.0
3.1 % 0.50 British Chocolate 2.6 475.0
1.6 % 0.25 Roasted Barley 1.1 450.0
1.6 % 0.25 British Peated 1.4 5.0
  16.00     89.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Challenger Pellet 7.5 7.5 60 0.204 22.9
50.0 % 1.00 Challenger Pellet 7.5 7.5 15 0.101 11.4
  2.00               34.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 oz irish moss