Sunday, October 7, 2012

Torin 59+ Shilling Brew day

With summer winding down and the colder (for San Diego) winds blowing off the ocean, this is my favorite time of year.  Warm during the day, with dropping temps at night.  Not quite time for a high ABV% stout, but a great time for a simple malt forward brew.  I wanted to create a beer very low in gravity for a refreshing pint after work.  Having never brewed a 60/- Shilling before I looked to Jamil's book, Brewing Classic Styles.  Using his recipe with some minor adjustments from Nate Smith I turned on the burners.

Wanting to create a big malty melanoidin flavor profile, I sparged 1 gallon into my boil kettle and turned on the flame.  Essentially scorching the wort.

This technique worked great on my Irish Red, Alroy.  As you can tell getting a good shot of the rolling boil with that much steam is difficult to say the least.   But I feel this step is very important to do correctly for this style of beer.

Torin 59+ Shilling
Scottish Light 60/-
Type: All Grain Date: 10/5/2012
Batch Size (fermenter): 6.0 gal Brewer: Chris Lewis
Boil Size: 6.86 gal Asst Brewer:
Boil Time: 60 min Equipment: Lewys Tower
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): TBA
Taste Notes:
Amt Name Type # %/IBU
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 60.6 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 15.2 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 7.6 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 7.6 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 5 7.6 %
1.6 oz Chocolate Malt (350.0 SRM) Grain 6 1.5 %
0.40 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 13.4 IBUs
1.0 pkg California Ale (White Labs #WLP001) [1L starter] Yeast 8 -
Beer Profile
Est Original Gravity: 1.029 SG Measured Original Gravity: 1.027 SG
Est Final Gravity: 1.006 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 2.9 % Actual Alcohol by Vol: 2.2% %
Bitterness: 13.4 IBUs Calories:  88 cal/pint
Est Color: 14.5 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 6 lbs 9.6 oz
Sparge Water: 5.59 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 8.25 qt of water at 164.8 F 153.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 5.59gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 52.0 F
Fermentation Notes
Bases off Nate Smith's Loose Change recipe and Jamils BCS Book recipe. Pitched at 63 degrees with the proper amount of yeast per Mr. Malty's Calculator. 

Brew day was uneventful and I hit my numbers, this will be a quick turn-a-round brew, so expect a Tasting Session post soon.

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