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Home > posts > 2013 > 10 > Sour Scotch Ale
Sour Scotch Ale Wednesday, October 16, 2013, 02:42 PM

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Homebrew 006. See Photos (link later)

Note, still in progress

Goal:

This is based on the clone of Oskar Blues' Old Chub (slightly modified) but sour-mashed with about 24% of the grist. It is my first time sour-mashing so I am also testing out that method and equipment. I am also testing doing no-sparge on the soured part of the grains to get an idea of efficiency

Recipe:

(PDF) (TXT) (HTML) (xml stored locally)

Method:

All Grain

Style:

Strong Scotch Ale

Boil Time:

90 min

Batch Size:

1.375 gallons (fermentor volume)

Boil Size:

2.15 gallons

Efficiency:

70% (brew house)

Boil Gravity:

1.050 (recipe based estimate)

Original Gravity:

1.078

Final Gravity:

1.022

ABV (standard):

7.36%

IBU (tinseth):

34.89

SRM (morey):

22.45

Fermentables

Amount

Fermentable

PPG

L

Bill %

2.5 lb

American - Pale 2-Row

37

1.8

59.9%

3.5 oz

United Kingdom - Extra Dark Crystal 120L

33

120

5.2%

3.5 oz

German - Munich Light

37

6

5.2%

1 oz

United Kingdom - Chocolate

34

425

1.5%

1.5 oz

Belgian - Special B

34

115

2.2%

1.25 oz

American - Smoked Malt

37

5

1.9%

1 lb

American Pale 2 Row for Sour Mash (25%)

37

1.8

24%

Hops

Amount

Variety

Time

AA

Use

Type

IBU

0.18 oz

Nugget

Pellet

14

Boil

60 min

34.89

Mash Guidelines

Amount

Description

Type

Temp

Time

2.3 qt

Full vol. mash sour with 162-163

Infusion

155 F

60 min

0 qt

Mash Out

Temperature

168 F

10 min

--

Cool to 120

Temperature

115 F

--

--

Innoculate with 2.5 oz grain. hold 4 days

--

115 F

999 min

4.22 qt

Mash In around168

Infusion

155 F

60 min

--

Mash Out

Temperature

168 F

10 min

2.9 qt

Dunk Sparge at 175

Sparge

168 F

10 min

Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount

Name

Type

Use

Time

2.5 oz

American Pale 2 Row (DO NOT MASH)

Other

Mash

--

0.25 tsp

Irish Moss

Fining

Boil

10 min

0.13 tbsp

Yeast Nutrient

Other

Boil

10 min

Yeast

Fermentis / Safale - American Ale Yeast US-05

Attenuation (avg):

72%

Flocculation:

Medium

Optimum Temp:

59 - 75 F

Starter:

No

Fermentation Temp:

69 F

Pitch Rate:

-

Notes

Based on http://www.homebrewtalk.com/f12/oskar-blues-old-chub-clone-byo-303487/ but I tweaked the numbers a bit for round numbers. And I lowered the base malt to make it less strong.

-----------------------------

Boil Volume is 2.15 so for ~25%, it is about 2 quarts. With a grain absorption of 0.3 qt/lbs, that means sour with 2.3 qt and 1 lbs of grain

-----------------------------

The 1 lbs 2-row and the 2.5 oz can be ordered together but 2.5 ounces should be withheld

---------------------------

This recipe is souring about 24%

Generated by Brewer's Friend - http://www.brewersfriend.com/

Date: 2013-10-17 18:35 UTC

Recipe Last Updated: 2013-10-16 21:07 UTC

2013-10-16 Notes on Sour Mashing:

2013-10-17:

The most common contaminant of a sour mash is Clostridium butyricum. This anaerobic bacteria produces butyric acid, a foul-smelling compound that turns the mash rancid. Sour mashes infected with Clostridium should be thrown out. Luckily, these bugs are inactive above 112 F. Keeping the sour mash above this temperature will inhibit Clostridium.

Acetobacter, an acetic acid-producing bacteria, can also infect sour mashes. These aerobic bacteria grow on the surface of the mash if oxygen is present and can convert alcohol to acetic acid at pH values as low as 4.5. Keeping the sour mash tun tightly closed to seal out oxygen will inhibit the growth of Acetobacter. It can also be inhibited by raising the temperature above 122 F. (Temperatures above 120 F will stun L. delbruckii, but they will survive unless temperature exceeds a high of 131 F.)

2013-10-20 Brew Day:

Here are my notes. I started around 11:15 or so. Normal procedure with_italics_

Quick Note

Quick note later of brew day. I was looking over the recipe and realized that I accidentally did a 60 minute boil instead of 90. Oops. I do not think it will make much of a difference other than more volume (as I found). I still had great numbers but I may have been able to do better with a longer boil. I didn't use pilsner so I shouldn't have to worry about DMS.

2013-11-15:

Moved the whole bucket to the fridge for cold crash

2013-11-17 Bottling:

Note that while I was bottling, I was also brewing batch 008. Here is my log

2013-12-07 Note: 3 weeks will be today, but I think it may need more timebecause of (a) the temp and (b) the cold-crash may leave less yeast



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Original WP Post ID: 6770

Original WP Pub Date: 2013-10-16_144254