Kilt Lifter, A Scottish Wedding Beer |
Type: All Grain | Date: 1/2/2005 |
Batch Size: 5.50 gal | Brewer: Fred Bonjour |
| Boil Size: 7.99 gal | Asst Brewer: |
| Boil Time: 120 min | Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal) |
| Taste Rating(out of 50): 43.0 | Brewhouse Efficiency: 74.50 |
Taste Notes: 1st Place Scotch Ale Michigan State Fair 2005 (43 points) BOS judges said this beer will improve for the next 2 years.
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 16.00 lb | Pale Malt, Maris Otter (3.0 SRM) | Grain | 60.95 % | | 6.00 lb | Munich I (Weyermann) (7.1 SRM) | Grain | 22.86 % | | 1.00 lb | Caramel/Crystal Malt - 20L (20.0 SRM) | Grain | 3.81 % | | 1.00 lb | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 3.81 % | | 1.00 lb | Caramunich I (Weyermann) (51.0 SRM) | Grain | 3.81 % | | 1.00 lb | Caravienne Malt (22.0 SRM) | Grain | 3.81 % | | 0.25 lb | Smoked Malt (Weyermann) (2.0 SRM) | Grain | 0.95 % | | 2.00 oz | Goldings, East Kent [4.10 %] (60 min) | Hops | 16.4 IBU | | 1 Pkgs | Scottish Ale (Wyeast Labs #1728) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.133 SG | Measured Original Gravity: 1.133 SG |
| Est Final Gravity: 1.035 SG | Measured Final Gravity: 1.019 SG |
| Estimated Alcohol by Vol: 12.92 % | Actual Alcohol by Vol: 15.07 % |
| Bitterness: 16.4 IBU | Calories: 643 cal/pint |
| Est Color: 21.2 SRM | Color: |
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Mash Profile |
| Mash Name: Infusion 146 158 | Total Grain Weight: 26.25 lb |
| Sparge Water: 4.89 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 146 158| Step Time | Name | Description | Step Temp |
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| 40 min | Low Mash | Add 25.99 qt of water at 160.2 F | 146.0 F | | 40 min | High Mash | Decoct 5.22 qt of mash and boil it | 156.0 F | |
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| Mash Notes: |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 4.2 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
1st Place Scotch Ale Michigan State Fair 2005 (43 points) BOS judges said this beer will improve for the next 2 years.
2/21/2005 first tasting, this is drinkable now and is an awesome brew.
Purpose of the mash is to maximize the fermentability of the wort. This is a big beer and will have enough residual for style
Frequent agitation of fermenter.
1/13/2005 - 16.5 brix 1.027 80% attenuation
1/21/2005 - 15.5 brix 1.019 86% attenuation - bottled 3/4 c corn sugar
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