Recipe does not conform to the Strong Scotch Ale style.
Brewed on 3/1/2014 in E-Keggle. Steeped Grains as temperature rose and removed them at 165 F. and then rinsed with hot water. Steeped hops in a grain bag. Adjusted Temp on PID for actual temp on thermometer (off by 10 F). Used Output heat setting at 95% and automatic temp setting at 212 degrees and was able to avoid boil over but maintain a good strong boil.
Drained hopped wort into jerry can immediately after "flame out." some shaking of jerry can resulted in pressure build up that needed to be vented. Placed gently outside in 55 F weather and allowed to cool overnight. Jerry can compressed inwards and was cooled by the next day.
3/2/14 - 1 Liter Yeast starter was at high kreusen when jerry can was cooled. Shook Jerry can for about 10-15 minutes while sanitizing, and noticed a strong foam build up to the lid. Siphoned wort from jerry can to fermenter and pitched yeast with yeast nutrient. Noticed a strong grain smell and no hop aroma, areation resulted in foam filling all of the empty space. Taste was very bitter, more bitter than I had hoped. I think that the slow cooling process in the jerry can allowed the hops to continue isomerizing and increased the bitterness beyond the recipe calc. Next time I make this I would like to reduce the amount of hops used and still Jerry can cool it. Any recipe with hop aroma ought to be rapidly cooled?
Wife recalled that I pitched yeast at around noon on 3/2/13. By 8:30 PM there was no active fermentation from bubbler. But I notice a small amount of bubbles by 4:30 AM on 3/3/14. Temperature in fermenter fridge was set to 65 F. Fermenter was placed in fridge at 65 F as soon as yeast was pitched and bubbler issue was sorted out. Perhaps next time I leave it at room temperature until fermentation starts. Also, I may have pithced the yeast while the wort was too cold. It had not been inside for long. [on 3/3/14 in evening I found that there was a nice layer of kreusen on the beer. I applied pressure to the bubbler and found I could see the strength of the fermentation. I flipped over the plastic drain from under the tap and slid it between the bubbler and the top of the fermentation fridge and it could still vent and there was enough pressure on the bubbler so I could see the strength of fermentation].
3/3/14 - Active fermentation - smooth grainy taste, not too bitter, but good balance at this point. color was awash in yeast, but only a slight yeasty flavor. moderate carbonation in mouthfeel.
Plan to transfer to keg at terminal gravity and carbonate with sugar using a spunding valve. Need to calculate the PSI needed at fermentation temperature. Will it come to correct PSI once cool to conditioning and then serving temperature? I plan to bottle a few beers from the keg as well.
Carbonation/Conditioning plan: Once terminal gravity is reached I will wait no more than 1 day and pitch a heavy amount of priming sugar [1/2 cup dextrose boiled down in 2 cups of water] into keg and transfer beer off trub into keg, stir and allow to carbonate. I will do this at 65 F to a PSI of 24 aiming for 2.2 vol of Co2 in solution. the spunding valve will purge any excess pressure. Once yeast is finished I will reduce temperature to 34 degrees for cold conditioning for about 2 weeks and then serve at 38 F on 2.5 ft of hose and with serving pressure of 8 PSI. My assumption is that 24 PSI at 65 degrees with equate to 8 PSI at 38 degrees, in regards to carbonation level.
started to get banana flavor at end of primary fermentation. maybe next time ferment at 60 F or lower
|6.0 lb||Dry Malt Extract - Amber||Any||Boil||45||10 °L|
|0.25 lb||Caramel/Crystal 20L (US)||Any||Steep||35||20 °L|
|0.2 lb||Black Malt (US)||Any||Steep||28||500 °L|
|0.2 lb||Wheat (BE)||Any||Steep||38||1 °L|
|1.25 oz||Williamette (US)||30 min||Boil||Leaf||6.0%|
|0.25 oz||Williamette (US)||20 min||Boil||Leaf||6.0%|
|0.25 oz||Williamette (US)||5 min||Boil||Leaf||6.0%|
|Edinburgh Scottish Ale Yeast||White Labs WLP028||72.5%|