ProposALE |
Type: All Grain | Date: 2/26/2005 |
Batch Size: 5.00 gal | Brewer: Fred Bonjour |
| Boil Size: 6.50 gal | Asst Brewer: |
| Boil Time: 90 min | Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal) |
| Taste Rating(out of 50): 45.0 | Brewhouse Efficiency: 75.00 |
| Taste Notes: |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 7.50 lb | Pale Malt (2 Row) UK (3.0 SRM) | Grain | 83.92 % | | 1.00 lb | Victory Malt (biscuit) (Briess) (28.0 SRM) | Grain | 11.19 % | | 0.38 lb | Caramel/Crystal Malt -120L (120.0 SRM) | Grain | 4.20 % | | 0.06 lb | Roasted Barley (300.0 SRM) | Grain | 0.70 % | | 1.00 oz | Fuggles [4.30 %] (90 min) | Hops | 17.3 IBU | | 1 Pkgs | Edinburgh Ale (White Labs #WLP028) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.048 SG | Measured Original Gravity: 1.047 SG |
| Est Final Gravity: 1.013 SG | Measured Final Gravity: 1.009 SG |
| Estimated Alcohol by Vol: 4.54 % | Actual Alcohol by Vol: 4.95 % |
| Bitterness: 17.3 IBU | Calories: 206 cal/pint |
| Est Color: 12.8 SRM | Color: |
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Mash Profile |
| Mash Name: Infusion 155 | Total Grain Weight: 8.94 lb |
| Sparge Water: 0.00 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Infusion 155| Step Time | Name | Description | Step Temp |
|---|
| 60 min | Mash | Add 12.00 qt of water at 161.2 F | 150.0 F | | 40 min | Step | Add 125.00 qt of water at 155.6 F | 155.0 F | |
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| Mash Notes: |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 3.8 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 21.0 days |
| Storage Temperature: 47.5 F | |
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Notes |
2/26/05 12.3 brix 1.047 OG
Michigan State Fair 2003 Winner EXPORT 80 /- SCOTTISH ALE
Brewers: Kurt Klimkiewicz and Scott Smith
MSF Category: 5154
Style: Scottish Ale 80 /-
Batch Size: 10 gallons
Malt: 20 1/4 lbs. 2-row Pale Malt
2 1/2 lbs. Amber Malt
1 1/2 lbs. Crystal (120 L)
1/4 lb. Roasted Barley
Mash: 133 degrees - 15 minutes (Protein Rest)
155 degrees - 45 minutes (Saccharification)
170 degrees - 10 minutes (Mash Out)
170 degrees - Sparge (7 1/2 gallons - 60 minutes)
Collect 2 gallons from sparge and caramelize (1 hour),
stirring constantly. Add to wort during last 15 minutes of boil.
Hops: 1 1/2 oz. Fuggles (4.3% AA) at the start of 90 minute boil
( NOTE: All hops used were leaf hops.)
Water: Spring water - Poland Springs (15 gallons)
Water Adjustments for 7 1/2 gallons
.19 oz. - Gypsum
.34 oz. - Epsom Salt
.05 oz. - Canning Salt
.24 oz. - Baking Soda
.05 oz. - Calcium Chloride
.13 oz. - Chalk
Boil Time: 90 minutes
Yeast: White Labs Yeast - Edinburgh Ale #WLP028
Carbonation: 3/4 cup priming sugar @ bottling
O.G.: 1.068
F.G.: 1.015
Primary: Glass Carboy - 14 days @ 62 degrees
Secondary: Glass Carboy - 30 days @ 52 degrees
Bottling: Age for 21 days at 45-50 degrees
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