Scaw Wood Serpent Scotch Ale
Batch Size:
5 gal.
Brewed By: Joe Caraglia & Adam Krawiec
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
14
86.2
Chocolate
.10
0.6
Munich Malt
1
6.2
Special Roast
1
6.2
Roasted Barley
.15
0.9
Total Weight
16.25
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
176.9°F
4.7 gal.
3.3 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Fuggle - Pellet
5
1
10
6.6
Willamette - Pellet
5
0.5
15
4.5
Willamette - Pellet
5
0.5
30
7.0
Hallertauer - Pellet
4.5
0.5
40
7.2
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
19 SRM
1.077
8.9
87.0
0.92
FG
IBU
Calories
Target BV
1.010
25.3
249
(per 12 oz. Bottle)
ANY
Target Beer Style Info. & Typical Ingredients
Experimental or Specialty Beer
SG Range: ANY
FG Range: ANY
IBU Range: ANY
SRM Range: ANY
There are no rules!
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: Wyeast 1728 Scottish Ale Strain
Fermentaion Temp: 56°F
age secondary for 30 days @ 60 deg F. @ 20 days add oak spiral (french oak med toast) and Makers Mark to secondary 12 oz (1.5 cups) Bourbon/5 Gal. Beer / 90 minute boil.