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Kilts a Flappin' II
Looking to improve upon a previously brewed Wee Heavy. More
complexity in the grain bill of the partial mash this time.
| Brewer: | Rick Rogan | Email: | - | |||||
| Beer: | Kilts a Flappin' II | Style: | Strong Scotch Ale | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.092 | FG: | 1.025 | |||||
| Alcohol: | 8.6% v/v (6.8% w/w) | |||||||
| Water: | All bottled Pennsylvania Spring Water. | |||||||
| Grain: | 1 lb. British pale 8 oz. American Munich (Bonlander) 10 oz. American Aromatic 8 oz. American crystal 40L 8 oz. Dextrine malt (Cara-Pils) 6 oz. Belgian Special B 3 oz. Roasted barley 5 oz. Weyermann 2 Row Rauchmalt |
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| Mash: | 40% efficiency | |||||||
| Single step mash at about 155°F for 1 hour. | ||||||||
| Boil: | 60 minutes | SG 1.077 | 6 gallons | |||||
| 9 lb. Extra-Light dry malt extract | ||||||||
| Added 1/4 tsp. Irish Moss powder with 20 minutes left in boil. | ||||||||
| Hops: | 1 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) |
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| Yeast: | 1 Wyeast Activator smackpack (1728 Scottish Ale Yeast) Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures. Flocculation-high; apparent attenuation 69-73% (55-75°F, 13-24°C) |
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| Carbonation: | Will force carbonate in Corny Keg. | |||||||
Recipe posted 11/25/06.
