------------------------------------------------------------------------------- Wee Heavy Scotch Ale Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.00 38 76 Golden Promise 0.50 33 16.5 Crystal 60L 0.25 38 9.5 Carafa 0.25 32 8 Barley Flakes ----------- --- ------ ------ 3.00 NA 110 Totals Mini Mash Extract Potential 1: 110 GU * 68% / 1.5 gal = 49.87 GU/Gal Mini Mash Extract Potential 2: 110 GU * 68% / 5 gal = 14.96 GU/Gal Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 7.8 35 273 Briess Malt Extract 0.37 (1 cup) 86.3 31.93 Aunt Patty's Blackstrap Molasses (Unsulphured) ----------- --- ------ ------ 8.37 NA 304.93 Totals Malt Extract Potential: 304.93 GU * 100% / 5 gal = 60.986 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.08 oz 60 MBEOB 24 6.9 Challenger 0.55 oz 30 MBEOB 19 5.7 Kent Goldings 0.56 oz 10 MBEOB 12 5.7 Kent Goldings Other Additions: Amount When What ------ ---- --------- 1 tsp (0.13 oz) ABS Burton Salts (water conditioner) (Burton Salts = Papain & Gypsum) 1 tsp 10 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: Edinburgh Ale Yeast WPL028 (35 ml, liquid) Priming: 4 oz dextrose Estimates: Initial GU: 75.946 (14.96 Grains EP + 60.986 Malt EP) Initial SG: 1.076 Final SG: 1.020 ABV: 7.3% Aging: 84 days, 12 week(s), 3 month(s) Brewing Dates: Brew / 1st F: 04/01/2006 (8 / 8), yeast pitch at 20:02 pm 2nd F: 04/09/2006 (14 / 22) Keg: 04/23/2006 (140 / 162) Tap 09/10/2006 (202 / 364) Fin: 03/31/2007 Aged: 141 days, 20 week(s), 5 month(s) (162 - 21) Measurements: Brewing Time: 6 hours 20 min, 14:50 -> 21:10 Mini-Mash Water: 4 qt, 1 Gal (~ 1.25 qt / 1 lb of grains) Sparging Water: 4 qt, 1 Gal (~ 1.50 qt / 1 lb of grains) Ending Mash Water: 1.5 Gal Lost Mash Water: 0.5 Gal Starting Wort Volume: 3.5 Gal Boiled Wort Volume: 3.7 Gal Evaporated Volume: -0.2 Gal (offset by Malt volume) Average Wort Volume: 3.6 Gal 1st F Wort Volume: 5 Gal (added 1.4 Gal) Grains weight: 48.15 oz, 3.01 lb Mini Mash Start Temp: 66 F Mini Mash Heating Time: 11 min, 15:04 -> 15:15 Pre-Grain Water Temp: 160 F Mini Mash Rest Temp: 151 F -> 138 F Mini Mash Rest Time: 44 min, 15:18 -> 16:02 Sparge Water Temp: 154 F -> 135 F Mini Mash Temp to Boil: 84 F -> Boiling Mini Mash Time to Boil: 53 min, 16:33 -> 17:26 Wort Temp to Boil: 183 F -> Boiling Wort Time to Boil: 23 min, 17:32 -> 17:55 Full Malt Bucket/Lid: 135.00 oz Empty Malt Bucket/Lid: 10.10 oz Malt Weight: 124.9 oz, 7.8 lb Molasses weight: 11.7 oz, 0.731 lb Wort Boil Time: 60 min, 17:56 -> 18:57 Wort Cooling Time: 49 min, 19:01 -> 19:50 Boiled Wort Pitch Temp: 75.0 F Additional Water Temp: 71.7 F Wort Yeast Pitch Temp: 73.7 F Wort Aeration Time: 58 min, 20:03 -> 21:01 Mini Mash SG: 1.047 (estimate high by 2.87 GU) Starting Wort SG: 1.099 Boiled Wort SG: 1.104 1st F SG (OG): 1.076 (estimate off by 0 GU) 2nd F SG: 1.020 Keg SG: 1.019 Tap SG (FG): 1.010 (estimate high/low by ? GU) 2nd Tap SG (FG): 1.008 (estimate high/low by ? GU) Mash Water pH: 9.01 Treated Mash Water pH: 8.80 Mini Mash pH: 5.22 Starting Wort pH: 5.57 Boiled Wort pH: 5.50 1st F pH: 5.54 2nd F pH: 4.77 Keg pH: 4.81 Tap pH: ? Calculations: ABV: 8.646% (1.076 - 1.010) * 131 Apparent attenuation: ? (OG - FG) / (OG - 1) * 100 Mini Mash GU/Gal: 14.1 (estimate low by 0.86 GU, 2) 47 GU * 1.5 Gal / 5 Gal Malt GU/Gal: 61.9 (estimate low by 1 GU) 76 GU - 14.1 GU Wort SG (Wg): 106 76 GU * 5 Gal / 3.6 Gal = 106 GU Cg: 1.112 1 + ((1.106 - 1.050) / 0.2) IBU: 37.27 7,489 / (5 Gal * 1.112) * ( (1.08 oz * .069 AA * 0.24) + (0.55 oz * .057 AA * 0.19) + (0.56 oz * .057 AA * 0.12)) BU:GU Ratio: 0.49 37.27 IBU / 76 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary - after adding 1 tsp burton water salts and throwing out the rest of the package i noticed that the recipie called for the entire package, not just 1 tsp. Notes: - I took this beer off tap when there was about 1.5 Gal left. Probably sometime in November. I finally re-tapped the keg on 02/02/2007 (282 / 304). -------------------------------------------------------------------------------