2006-12-24 The Boars Rock

A ProMash Brewing Session Report

Brewing Date: Sunday December 24, 2006
Head Brewer: David Little
Asst Brewer:   
Recipe: The Boars Rock

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 4.00
Total Grain (Lbs): 16.63      
Anticipated OG: 1.113 Plato: 26.61
Anticipated SRM: 21.8        
Anticipated IBU: 34.0      
Brewhouse Efficiency: 30  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.115 Plato: 26.99   
Actual FG: 1.040 Plato: 9.99   
Alc by Weight: 7.66 by Volume: 10.08 From Measured Gravities.
ADF: 63.0 RDF: 54.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 58 %
Anticipated Points From Mash: 12.02
Actual Points From Mash: 23.34

% Amount Name Origin Potential SRM
66.2 11.00 lbs.  Generic DME - Light Generic 1.046 8
15.0 2.50 lbs.  Maris Otter Pale Ale Malt (2 Row) England 1.039 2
12.0 2.00 lbs.  Cara-Pils Dextrine Malt    1.033 2
4.5 0.75 lbs.  Melanoidin Malt    1.033 35
1.5 0.25 lbs.  Roasted Barley Great Britain 1.029 500
0.8 0.13 lbs.  Scottish Peated Malt    1.038 5

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
22.68 g.  Kent Goldings Pellet 5.00 13.5 60 min
28.35 g.  Kent Goldings Pellet 4.10 13.9 60 min
5.67 g.  Northern Brewer Pellet 9.80 6.6 60 min

WYeast 1728 Scottish Ale

Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 5.63   
Water Qts: 8.44 Before Additional Infusions
Water Gal: 2.11 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 80 F Before Additional Infusions

Rest Temp Time
Dough In: 0 0 Min
Saccharification Rest: 158 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 2.56 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.

Bottling/Kegging Specifics
Bottling Date: Sunday February 18, 2007
Desired Carbonation Level: 2.00 Volumes CO2
Fermentation Temperature: 60 F

Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 2.71 Oz
Amount of Liquid Added: 0.14 Gal

Fermentation Notes
Pitched wort on yeast cake from last two Scottish Ale batches (80/- and heather ale). Aerated for almost 60 seconds. Fermantation started quickly and was VERY active. Close to 1/2 gallon of wort was blown out through airlock. Maybe I should have reduced the yeast cake or backed off the aeration.

Went ahead and racked to secondary at 8 days. Still signs fo active fermentation. Gravity: 1.050

Afer racking the fermentation seemed to stop at 1.040. After 30 more days I pitched a pack of Safale US-56 (rehydrated in some sterile water). I'll let it go another week and see if the gravity drops any more. If not, I'll bottle in a couple weeks and let it age.

Additional yeast had no effect on FG.

Tasting Notes
Good flavor (though still sweet and slight alcoholic burn) at racking to secondary. This one will need some aging to mellow out as long as fermentation doesn't slow after racking. I'll make sure it still has plenty of yeast.

Problem Notes
Not really a problem but forgot to add the Irish Moss.

Bring mash water to 163 deg F. Add crushed grains and hold at 158 deg F for one hour. Strain the grains into the brewpot and sparge with 2 qts of 170 deg F water. Bring water to 4 gal and bring to a boil. Take off heat and add extract. Stir well and bring back to a boil.

Add bittering hops and boil for 45 minutes. Add Irish Moss and boil another 15 minutes (60 minute total boil time).

Whirlpool 5 minutes. Top off to 5 gals with cool water and chill to 70 deg F. Aerate well and pitch yeast. Ferment at 60 deg F. May take as long as three weeks. Rack to secondary and continue to condition at 60 deg F for another two to three weeks till clear.

Boil 1.5 cups DME in 1 qt water and cool to room tempurature. Mix well with beer in bottling bucket and bottle. Let sit at about 70 deg F for a week to begin carbonation and then cold condition in refrigerator for 6 to 12 weeks.

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