Recipe Specifications
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Boil Size: 7.25 gal
Post Boil Volume: 6.00 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.103 SG
Estimated Color: 50 SRM
Estimated IBU: 55.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 68.0 %
Boil Time: 60 Minutes
Ingredients:
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19 lbs Maris Otter 80.9%
1.5 lbs Roasted Barley 6.4%
1 lb Special B 4.3%
8 oz Caramunich III 2.1%
8 oz Chocolate Malt 2.1%
8 oz Pale Chocolate Malt 2.1%
8 oz Crystal 120L 2.1%
1 lb Special B 4.3%
8 oz Caramunich III 2.1%
8 oz Chocolate Malt 2.1%
8 oz Pale Chocolate Malt 2.1%
8 oz Crystal 120L 2.1%
1.50 oz Warrior [15.60 %] - Boil 60.0 min 55 IBUs
1.0 pkg Wyeast 1728 Scottish Ale Yeast
1.0 pkg WLP028 Edinburgh Yeast
Longview Water Profile - Straight from the faucet through a carbon filter
Mashed at 155 degrees for 60 minutes.
Batched sparged at 170 degrees.
Brewed day at my house with Ron. He brought his equipment and brewed a Lemon Lime Wit that day. This was my second brew for the Labor Day weekend.
I missed my numbers pretty badly with this beer. My SG should have been in the 1.085 range and I believe I was hovering around 1.075. My volumes were more like 7.75 gallons than 7.25. I boiled it hard for an extra 30 minutes or so to get my SG. That is when I put the hops in. I may have been a bit under my 5.5 gallons into the fermenter, but that is just fine.
Yes, I used two different yeast companies. I knew I wanted to brew this beer and I went to a LHBS and he did not have another vial of WLP028 so I bought the Wyeast smack pack off of him. 2000 mL starter for 3 days, cold crashed and then another 2000 mL wort on top of it. I had a nice healthy pitch for this beer. As you can see from the looks of my messy fermentation chamber. It blew the little white cap off of the carboy cap and I have beer in the bottom of the fermentation chamber. I just cleaned up the chamber from an exploding hefe. Yes, blow off tubes need to be use, but this is less than 5.5 gallons in a 6.5 gallon carboy, surely I had enough head space. No sir! I have brewed this beer 6 or 7 times and I have never had a blow up like this. First time for everything I suppose.
9/27/2015 - Soaked 4 ounces of medium toast oak chips in bourbon for 3 weeks. Added everything that was in the mason jar to the fermenter.
Mashed at 155 degrees for 60 minutes.
Batched sparged at 170 degrees.
Brewed day at my house with Ron. He brought his equipment and brewed a Lemon Lime Wit that day. This was my second brew for the Labor Day weekend.
Yes, I used two different yeast companies. I knew I wanted to brew this beer and I went to a LHBS and he did not have another vial of WLP028 so I bought the Wyeast smack pack off of him. 2000 mL starter for 3 days, cold crashed and then another 2000 mL wort on top of it. I had a nice healthy pitch for this beer. As you can see from the looks of my messy fermentation chamber. It blew the little white cap off of the carboy cap and I have beer in the bottom of the fermentation chamber. I just cleaned up the chamber from an exploding hefe. Yes, blow off tubes need to be use, but this is less than 5.5 gallons in a 6.5 gallon carboy, surely I had enough head space. No sir! I have brewed this beer 6 or 7 times and I have never had a blow up like this. First time for everything I suppose.
9/27/2015 - Soaked 4 ounces of medium toast oak chips in bourbon for 3 weeks. Added everything that was in the mason jar to the fermenter.
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