So the original idea was to brew a full-blown imperial, but kinda stepped back. Juniper was bought from Brewer's Best; oak will be american light toast soaked in Jamisson for 3 months.
Fermentables
9.9lb Briess Rye LME
Steep for 30 minutes:
2lb Briess Cherry Wood Smoked Malt
1lb Weyermann Smoked Wheat Malt
1lb Roasted Barley
1lb Biscuit
Boil
40: 1oz UK Fuggles
20: 1oz UK Fuggles
15: 1oz UK Fuggles, 1oz Juniper, 1 Whirlfloc Tablet
10: 1oz UK Fuggles
5: 1oz UK Fuggles
0: 1oz Juniper
Yeast
WLP028 Edinburgh Scottish Ale Yeast (2 vials)
Primary
Estimated 2 weeks, but will be doing hydrometer tests.
Secondary
1 month: 2oz Juniper, 4oz Jamisson Soaked Oak
Need to calculate how much priming sugar to use for bottling still. Estimates on BrewToad say 33 IBUs, 7% abv @ 72.5% attenuation, 1.073 OG 1.020 FG.
Obviously some other bitterness will come from the juniper, but unsure how to measure that.
Fermentables
9.9lb Briess Rye LME
Steep for 30 minutes:
2lb Briess Cherry Wood Smoked Malt
1lb Weyermann Smoked Wheat Malt
1lb Roasted Barley
1lb Biscuit
Boil
40: 1oz UK Fuggles
20: 1oz UK Fuggles
15: 1oz UK Fuggles, 1oz Juniper, 1 Whirlfloc Tablet
10: 1oz UK Fuggles
5: 1oz UK Fuggles
0: 1oz Juniper
Yeast
WLP028 Edinburgh Scottish Ale Yeast (2 vials)
Primary
Estimated 2 weeks, but will be doing hydrometer tests.
Secondary
1 month: 2oz Juniper, 4oz Jamisson Soaked Oak
Need to calculate how much priming sugar to use for bottling still. Estimates on BrewToad say 33 IBUs, 7% abv @ 72.5% attenuation, 1.073 OG 1.020 FG.
Obviously some other bitterness will come from the juniper, but unsure how to measure that.
