I ended up adjusting the recipe before brewing, for a couple of reasons. First, I felt like it had too much wheat in it (4 pounds) and I might have had to add rice hulls to keep wort flowing through it. I also couldn't get my hands on de-bittered black malt unless I mail-ordered it for around $13 a pound (including shipping). That seemed ridiculous, so I used Carafa III Special instead.
11 pounds 2-row Brewer's Malt
1 pound, 4 ounces Cara-Pils/Dextrine Malt
1 pound 2-row Pale Ale Malt
1 pound Caramel 80L Malt
1 pound White Wheat Malt
7 ounces Pale Chocolate Malt
4 ounces Carafa III Special Malt
1 ounce Chocolate Malt
3 pounds Light Dry Malt Extract (DME)
1 pound Sucanat
1 ounce Glacier hops pellets @ 4.9% - 5 minutes
1 ounce Palisade hops pellets @ 7.4% - 15 minutes
1 ounce Warrior hops pellets @ 16.2% - 60 minutes
1 Campden Tablet, added to mash water to dechlorinate
1 Whirlfloc Tablet
White Labs Edinburgh Scottish Ale yeast
1 package White Labs Clarity Ferm
1.2 ounces Palo Santo Wood sticks, in secondary
According to BeerSmith, the expected qualities of this beer are:
- Estimated OG: 1.118 (27.7 Brix)
- Actual OG: 1.097 SG (23.1 Brix)
- IBUs: 43.2
- Color: 31.7 SRM
- Est. ABV: 12.0%
- Total Grains: 18.75 pounds
- Total Hops: 3 ounces
- Bitterness Ratio: 0.365 IBU/SG
- Estimated Pre-Boil Gravity: 1.104 SG (19.6 Brix)
- Actual Pre-Boil Gravity: 1.081 SG (19.5 Brix)
- Estimated Final Gravity: 1.029 SG
- BH Efficiency: 80%
- Batch Size: 5.1 gallons
- Estimated Pre-Boil Volume: 6.4 gallons
- Boil Time: 60 minutes
6 gallons of water were treated with a Campden Tablet and left to heat to 156F. Once the water reached that temp, I added the grains.
60 minute mash at 156F for 60 minutes, followed by 10 minutes mash-out at 167F.
The grain was sparged with 1.25 gallons of water at 167F.
Pre-boil gravity measured 19.5 Brix vs. the 19.6 Brix that I expected, which was close enough that I was quite happy with it.
A 60-minute boil was initiated in The Grainfather, with hops going into a Brew Bag mesh hops bag suspended over the kettle in a hop spider.
- 60 minutes: Add Warrior hops and DME
- 15 minutes: Add Palisade hops and Whirlfloc tablet
- 10 minutes: Add yeast nutrient and Sucanat
- 7 minutes: Begin recirculating wort through chiller to sterilize
- 5 minutes: Add Glacier hops
- 0 minutes: Turn off heat, remove hops bag, and run cold water through chiller to cool it down before pumping into fermenter
I measured the gravity twice after the boil and was disappointed to see that instead of the expected 1.118 SG (27.7 Brix) I had only reached 23.1 Brix or 1.097 SG. This will result in a 10% beer instead of the expected 12%. It was about 1:30am when I discovered this, and I decided not to try adding DME or extending the boil, as I was getting tired.
Owing to the warm outdoor temps in Ohio this time of year, I only got the wort down to 80F in the fermenter, so I waited until morning to pitch the yeast as this temp was a bit too high for the Edinburgh yeast.
The next morning the wort had gotten down to 75F, which was still a bit warm for the yeast but not warm enough to kill it, so I pitched a quantity I had saved from a previous brew and washed. I also pitched in the Clarity Ferm to reduce gluten content a bit, as I have a friend who likes to try the beer but is sensitive to it.
The temperature control system was setup for this batch (cold side only) and configured to keep the beer at 68F throughout fermentation. That's a couple of degrees below ambient temperature in my basement this time of year so it should work out fine for primary. I may disable it for secondary.
I picked out approximately an ounce (1.2 actually) of Palo Santo wood what I plan to add when I transfer the beer to secondary. This will get a brief soak in Everclear before pitching into the fermenter just to sanitize it. I'm planning to give the beer a week with the wood before bottling, but will probably do some taste tests along the way to make sure it's not overpowering.