sweed
Well-Known Member
Hi guys,
I just brewed this one up. 5.25 gallons.
12 lbs light pilsen dme- 5lbs @ 60 min, 7 lbs @ 15 min
8 oz crystal 60
8 oz special B
2 oz roasted barley
4 oz smoked malt
1 oz northern brewer at 60 min
1 whirfloc at 15 min
White labs Edinburgh Scottish ale yeast
OG 1.105
Est. FG 1.026
10.3% abv
22 ibu's
20 srm
My lhbs didn't have peated malt, so I went for the smoked malt. I probably know 4 oz is nothing for this stuff, but I just wanted to see what that much did. I was told to use the whole pound.
The wort sample tasted awesome and sweet, I can't wait for this to be finished. It'll be prefect for the fall, if it makes it that long. I'm going to ferment for a month, then I'll bottle it. I almost was thinking about soaking some oak chips in bourbon and rack on top of those for a week, but I'm still not sure. I'll keep you updated.
I just brewed this one up. 5.25 gallons.
12 lbs light pilsen dme- 5lbs @ 60 min, 7 lbs @ 15 min
8 oz crystal 60
8 oz special B
2 oz roasted barley
4 oz smoked malt
1 oz northern brewer at 60 min
1 whirfloc at 15 min
White labs Edinburgh Scottish ale yeast
OG 1.105
Est. FG 1.026
10.3% abv
22 ibu's
20 srm
My lhbs didn't have peated malt, so I went for the smoked malt. I probably know 4 oz is nothing for this stuff, but I just wanted to see what that much did. I was told to use the whole pound.
The wort sample tasted awesome and sweet, I can't wait for this to be finished. It'll be prefect for the fall, if it makes it that long. I'm going to ferment for a month, then I'll bottle it. I almost was thinking about soaking some oak chips in bourbon and rack on top of those for a week, but I'm still not sure. I'll keep you updated.