Crivens! hoppy Scotch Ale

[chthon]

I am a fan of Terry Pratchett. That is why I chose this name.

I had brewed this to be ready for the Christmas days, after six months it is pretty drinkable.

Strong Ale II - Strong Scotch Ale (9E)
================================================================================
Batch Size  5,825 L            
Boil Size   9,495 L            
Boil Time   90,000 min         
Efficiency  80%                
OG          1,094 sg           
FG          1,025 sg           
ABV         10,1%              
Bitterness  61,0 IBU (Noonan)  
Color       5,6 srm (Morey)    

Fermentables
================================================================================
Name                           Type   Amount     Mashed  Late  Yield  Color     
Pilsner (2 Row) Bel            Grain  1,178 kg   Yes     No    79%    2,5 ebc   
Pale Malt (2 Row) Bel          Grain  424,000 g  Yes     No    80%    7,0 ebc   
Wheat Malt, Bel                Grain  401,000 g  Yes     No    81%    3,0 ebc   
Candi Sugar, Clear             Sugar  236,000 g  No      Yes   100%   2,0 ebc   
Caramel/Crystal Malt - 20 EBC  Grain  118,000 g  Yes     No    75%    20,0 ebc  
Total grain: 2,357 kg

Hops
================================================================================
Name     Alpha  Amount    Use   Time        Form    IBU   
Magnum   10,5%  11,000 g  Boil  90,000 min  Pellet  46,2  
Fuggles  4,5%   7,000 g   Boil  30,000 min  Pellet  6,7   
Golding  3,5%   7,000 g   Boil  20,000 min  Pellet  3,3   
Fuggles  4,5%   8,000 g   Boil  10,000 min  Pellet  3,2   
Golding  3,5%   8,000 g   Boil  5,000 min   Pellet  1,7   

Yeasts
================================================================================
Name          Type  Form  Amount   Stage    
Safbrew S-33  Ale   Dry   10,00 g  Primary  

Mash
================================================================================
Name                Type      Amount   Temp      Target    Time    
Conversion          Infusion  6,575 L  81,380 C  66,667 C  1 hr    
Final Batch Sparge  Infusion  5,072 L  94,247 C  77,000 C  15 min

After two weeks, move to a secondary vessel to rouse the yeast, and let it ferment it a little bit further. I noticed with S-33 that I could get get 75% apparent attenuation doing this. That is two weeks main fermentation, two weeks in secondary, then two weeks lagering, before bottling. I brewed this begin of June, I think I only tasted it in September.

 

[Martybhoy]

That's a great name for a beer.

Next you will need to brew Jings and Help ma Boab.

 

[MrRook]

:thumb: lookin' good

 

[chthon]

And tasting good too. Tastes like Bush de Noël from Dubuisson brewery. So having it brewed as a Christmas beer definitely succeeded.

 

[chthon]

13 months old and not a trace of oxidation or other off tastes. Ages pretty well.

 

[Clint]

You won't be tipping much of that down your neck in one sitting!

 

[chthon]

This is actually the inspiration for this recipe
Notice the high bitterness. I use S-33 because it is easy for me to obtain and use, and has a relatively low attenuation. It works.

 

[AdeDunn]

So, a barley wine then? :p

"If Younger's No.1 is their version of Bass No. 1, what does that make it in terms of style? Piece of **** that one. It makes it a Barley Wine."

Quoted from the text on the page you linked. Scotch ale was just what it got labelled as for sale in England, whilst in Scotland it got labelled as Strong Ale. Again, from the page you linked to.

Not that I actually care what you call your beer.

 

[chthon]

Haha, seems you edited your post. I read the last line in the mail you sent. I actually found it funny that you also had chosen the name Crivens! Except in the Facebook group about Terry Pratchett, I don't often (read: never) meet people who read Terry Pratchett. I seem to miss something for C.M.O.T. Dibbler? :-)