Brew Date: 12-19-2017
Malts:
1.0 lb. Maris Otter Malt
1.0 lb. 2-Row Malt
1.0 lb. Pale Ale Malt
3.0 oz. Crystal 77L
2.0 oz. Black Malt
PPG
38 / 28.5
38 / 28.5
36 / 27.0
34 / 4.8
25 / 2.3
DP
140
140
85
0
0
Deg L
4
2
4
77
550
Bill%
80.0
8.0
6.0
4.0
2.0
Adjuncts: None
Calc OG: 1.091 BE: 75% DP: 98 SRM: 32 IBUs: 47 TGW: 3.3 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 8g Citra, boil for 30 min. Add 4g Fuggle and flocculant Boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.088
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks. Rack to secondary fermenter. Allow 2 more weeks.
Bottling:
After 4 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.019 ABV = (1.088 - 1.019) x 131.25 = 9.1%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Nice all-grain Scotch wee heavy.