BrewBlog: Kilted Scotch Barrel Heather Wee Heavy Scotch Ale
Specifics
General Information
Method: All Grain
Cost: 80
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
21.50 pounds 51.1% of grist
16.50 pounds 39.2% of grist
2.00 pounds 4.8% of grist
1.00 pounds 2.4% of grist
1.00 pounds 2.4% of grist
0.10 pounds 0.2% of grist
42.10 pounds 100% of grist
Adjuncts
2.00 pounds Rice Hulls  
Non-Fermentables
4 oz Heather Tips @ 1 minutes  
1 tsp Irish Moss @ 15 minutes  
some Yeast Nutrient @ 0 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Amount: 125 ml
Equipment Profile

Converted Keg / Converted Keg Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil and a converted 15.5 gallon/59 liter keg as a mash/lauter tun.

Mash Profile

Single Step Temperature Mash, Full Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 40 min. 158°F

Add 100% of mash water at 170° F / 77° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Waukesha, WI

Calicum: 92 ppm
Bicarbonate: 107 ppm
Sulfate: 38 ppm
Chloride: 15 ppm
Sodium: 15 ppm
Magnesium: 39 ppm
PH: 7.4%
Notes:

Famous for natural springs.

Procedure
Step Time Name Description Step Temp
90 min Saccharification Add 13.05 gal of water at 175.2 F 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 

Special Procedures

Wear a Kilt while brewing.

Toast the oats before hand.

Put Heather in at the end of the boil and leave during chilling.

Use oak chips soaked in Scotch during the aging.

Fermentation
Primary: 7 days @ 64° F
Secondary: 50 days @ 64° F
Tasting Reviews
print logprint default Output to Beer XML
Jeff's BrewBlogs
All Club BrewBlogs
Cranberry Melomel 200... Nov 30, 2009
Kilted Scotch Barrel ... Nov 15, 2009
First Tripel Mar 15, 2009
Double Bock Feb 15, 2009
Blueberry Melomel 200... Nov 14, 2008
Blackberry Melomel 20... Nov 14, 2008
Cranberry Melomel 200... Nov 14, 2008
Ginger Mead 2008 Nov 14, 2008
Jeff's Brew Status
Double BockConditioning
Blueberry Melomel 200...On Tap
Cranberry Melomel 200...On Tap
Kilted Scotch Barrel ...On Tap
First TripelPrimary
Blackberry Melomel 20...Tertiary
Cranberry Melomel 200...Tertiary
Ginger Mead 2008Tertiary