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

[ChrisG]

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.

-----------

Okay all finished...went well

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

After the mash

Yes I did clean the elements

First wort hops

Boiled for 90mins

Nice colour

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.

 

[A T]

Looks good, enjoy Chris :thumb:

 

[fivetide]

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'")

 

[llannige]

What ! Not watching the Rugby.

Have a good one.

 

[tubby_shaw]

Have a good one :thumb:

 

[Vossy1]

Enjoy Chris :thumb:

 

[Wez]

Hope it went well :thumb:

 

[Vossy1]

Gr8 pics Chris, nice dark looking wort

 

[Frisp]

Good brew mate. looks about the right colour....

 

[ChrisG]

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.

How long do you think a 3.8% brew should condition for?

 

[Wez]

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:

 

[ChrisG]

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

 

[Vossy1]

Out of interest CG, did you use prota floc ?
That yeast bed looks familiar :hmm:

 

[ChrisG]

Out of interest CG, did you use prota floc ?
That yeast bed looks familiar :hmm:

Nope, just Nottingham yeast

 

[Aleman]

What is it with people who don't fill the bottle :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]

Nope, just Nottingham yeast

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

 

[ChrisG]

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?