Autumn Spice Strong Scotch Ale
Batch Size:
5 gal.
Brewed By: Rief Craft Ales
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
13
66.7
Crystal (120L)
1
5.1
Crystal (60L)
1
5.1
Roasted Barley
.33
1.7
Biscuit
2
10.3
Brown Sugar (dark)
1
5.1
Maple Syrup
.5
2.6
Special Roast
.33
1.7
Flaked Oats
.33
1.7
Total Weight
19.49
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
170.2°F
5.6 gal.
2.9 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Centennial - Pellet
10.5
0.5
60
16.5
Kent Goldings - Whole
4.75
0.25
15
1.7
Kent Goldings - Whole
4.75
0.25
5
0.7
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
37 SRM
1.093
9.7
78.5
0.46
FG
IBU
Calories
Target BV
1.020
18.9
409
(per 16 oz. Pint)
0.74
Target Beer Style Info. & Typical Ingredients
STRONG ALE
Strong Scotch Ale (Wee Heavy)
SG Range: 1.070 to 1.130
FG Range: 1.018 to 1.030
IBU Range: 17 to 35
SRM Range: 14 to 25
Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Hop presence is minimal, although English varieties are most authentic. Fairly soft water is typical.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: WLP028
Fermentaion Temp: 68°F
ADDED 3 LbS ROASTED PUMPKIN, 3 LbS ROASTED SWEET POTATO, 3 LbS ROASTED BUTTERNUT SQUASH TO THE MASH. ADDED 5 GRAMS ALL SPICE, 5 GRAMS CLOVE, 5GRAMS FRESH SHREDDED GINGER ROOT, 4 CINNAMON STICKS AT END OF BOIL. END PRODUCT TBD. TASTE IS A LITTLE TOO STRONG ON THE CLOVE/ALLSPICE. NEXT BATCH USE 2.5 GRAMS ALLSPICE, 2.5 GRAMS CLOVE AND INCREASE CINNAMON AND GINGER.