#12 - Scottish Heavy 70/- - 27.02.09 - Pics added

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ChrisG

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Gonna get a Scottish Heavy 70/- on the go tonight.


3.00 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 80.6 %
0.40 kg Caramel/Crystal Malt - 30L (30.0 SRM) Grain 10.8 %
0.20 kg Wheat, Torrified (1.7 SRM) Grain 5.4 %
0.05 kg Amber Malt (22.0 SRM) Grain 1.3 %
0.05 kg Chocolate Malt (450.0 SRM) Grain 1.3 %
0.02 kg Black (Patent) Malt (500.0 SRM) Grain 0.5 %
15.00 gm Goldings, East Kent [8.00%] (90 min) Hops 15.4 IBU
15.00 gm Fuggles [5.00%] (90 min) Hops 9.6 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Work out at around 3.6% - 1.038 end on 1.010 or thereabouts.

Pics to follow. ;)

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Okay all finished...went well ;)

Seems like my images are always the same, hope you like them anyway.

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After the mash

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Yes I did clean the elements ;)

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First wort hops

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Boiled for 90mins

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Nice colour

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Collected 5 gallons at around 1.038 - 1.040 which us what I was looking for. Also rehydrate the Nottingham yeast first and added.

Temp currently at 16-18 degrees, going to try and ferment a bit lower for this one.

This seems to be my cheapest brew yet, working out at £7.50 making it around 19p a pint.
 
Like the little additions of chocolate, amber and wheat to the usual 70/- or 80/- route. Good luck with it.

("Friday's fer drinking', not brewin'")
 
Decided to bottle and barrel this tonight at 1.010 which makes this a 3.8% beer.

Just what I was wanting.

Tastes good and its a great colour.

Heres a few more photos.

ScottishHeavy.jpg


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How long do you think a 3.8% brew should condition for?
 
Chris - I believe that 1 week per 10 gravity points is a benchmark so 1.040 OG is 4 weeks 1.050 is 5 weeks.

It's down to personal taste though - a good move it to try a pint once a week and drink it when YOU think it's spot on - not when some rule of thumb tells you to drink it :thumb:
 
Wez said:
Chris - I believe that 1 week per 10 gravity points is a benchmark so 1.040 OG is 4 weeks 1.050 is 5 weeks.

It's down to personal taste though - a good move it to try a pint once a week and drink it when YOU think it's spot on - not when some rule of thumb tells you to drink it :thumb:

Thanks Wez, just thinking coz I have now three full kegs of beer ;)
 
ChrisG said:

What is it with people who don't fill the bottle :roll: :nono: The correct fill level is to within 1/2" to 1" from the top of the bottle. . . This amount of head space is perfect for conditioning, and , in the case of over carbonation does not allow excessive pressure to build up . . . . Plus I want a proper measure :rofl:

Ok With a Bottling Stick, Phil's Philler, or Blichman Beer Gun you can fill the bottle to the top remove the filler and Oh look there is the right amount of head space . .. which makes it easy . . .
 
Vossy1 said:
Nope, just Nottingham yeast

Sorry CG, I meant what copper finings did you use ?
New pics are fab btw :thumb:


Sorry didnt really know what you were talking about ;) hehehe

Only think I use is Irishmoss at last 15mins.

Never used finings in any of my beers other than Irishmoss.

Why do you ask?
 

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