Wee Heavy/Vanilla Coffee Stout (partigyle)
Strong Scotch Ale

 

Type: All Grain

 Date: 11/28/2014

Batch Size: 11.00 gal

 Brewer: Mike Young
Boil Size: 12.47 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
15.00 lb Pale Malt, Golden Promise (3.0 SRM) Grain 55.05 %
10.00 lb Pale Malt - Rahr (3.5 SRM) Grain 36.70 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.67 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.67 %
0.25 lb Roasted Barley (500.0 SRM) Grain 0.92 %
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
1 Pkgs UK Dark Ale (Mangrove Jack #M03) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.069 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.48 % Actual Alcohol by Vol: 0.65 %
Bitterness: 0.0 IBU Calories: 43 cal/pint
Est Color: 16.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 27.25 lb
Sparge Water: 6.24 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 38.00 qt of water at 164.7 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
Wee Heavy: 1.25 oz Challenger - 60 min, 1 oz US Goldings - 5 min, SG=1.090, 2x 1728 yeast saved from Scottish 60/-
Stout: Add 1 lb Crystal 40, .75 lb Chocolate malt, .25 lb Roasted Barley to mash. Steeped 30 minutes. SG=1.054. 1.25 oz Challenger - 60 min, 1 oz US Goldings - 5 min, M03 Yeast
12/24/14 - Kegged Wee Heavy. FG=1.014 - 10%AVB. Big and malty with some alcohol present. Will age a couple months.
Transferred Stout onto 3 vanilla beans. FG=1.016. Plan on adding 1-2 oz cold steeped coffee at kegging as well.
1/26/15 - Kegged stout. Added cold steeped coffee to keg and racked on top (2oz beans, 2 cups water, 24 hours in fridge). Vanilla flavor was strong since I forgot to keg it sooner, but not overpowering. Coffee should be a nice addition to that. FG=1.020.

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