Suter BrewBlog > BrewBlogs > Arrogant Bastard #2 [Strong Scotch Ale]

Arrogant Bastard #2

Specifics

Style:

Strong Scotch Ale — BJCP Style Information

Category:	Scottish and Irish Ale
Number:	09E

Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary.

Commercial Examples: Traquair House Ale, Belhaven Wee Heavy, McEwan's Scotch Ale, Founders Dirty Bastard, MacAndrew's Scotch Ale, AleSmith Wee Heavy, Orkney Skull Splitter, Inveralmond Black Friar, Broughton Old Jock, Gordon Highland Scotch Ale, Dragonmead Under the Kilt.

Brew Date:

September 03, 2009

Yield:

5.5 gallons

Color (SRM/EBC):

19/37.4

Bitterness:

130.4 IBU (Daniels)

BU/GU

2.04

Calories:

211 (12 ounces)

Conditioning:

Keg

ABV:

6.5%

ABW:

5.1%

Batch No:	2009001
OG:	1.064
OG (Plato):	15.67° P
Reading 1:	1.015 (10 days)
FG:	1.015
FG (Plato):	3.82° P
Real Extract:	5.97° P
App. Atten.:	75.6%
Real Atten.:	61.9%

General Information

Method:	All Grain
Cost:	37.55

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

12.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

85.7% of grist

2.00 pounds

Crystal Malt 90L

Color (L):	90 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

14.3% of grist

14.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	8 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 2.3 gallons (boil evaporation)
Grain Amount:	14 pounds
Grain Absorbtion:	3.0 gallons
Total Water Needed:	12 gallons	8 gallons (runoff) + 3 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.3 gallons	12 gallons (total water) – 4.7 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1 tsp.

Irish Moss @ 5 minutes

Hops

1.50 ounces

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

12.2% Pellets @ 90 minutes
Type: Bittering
Use: Boil

18.3 AAUs

1.00 ounces

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

12.2% Pellets @ 30 minutes
Type: Bittering
Use: Boil

12.2 AAUs

0.50 ounces

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

12.2% Pellets @ 5 minutes
Type: Aroma
Use: Boil

6.1 AAUs

3.00 ounces

Total Hop Weight

36.6 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Scottish Ale
Manufacturer:	Wyeast
Product ID:	1728
Type:	Ale
Flocculation:	High
Attenuation:	71%
Temperature Range:	55–75°F
Amount:	125 ml

Mash

Mash Type:	Infusion
Grain Amt.	14 pounds

Grain Temp.	60° F
Tun Temp.	155° F
Sparge Amt.	3.5 gallons
Sparge Temp.	170° F

Step	Description	Temp.	Time
Single Step Sac Rest		155° F	60 min.

Water Profile

Source:

City of Cleveland -

Procedure

2 lbs. Briess American 2row, 90L 12 lbs. RAHR: Shakopee, MN 2row, 1.5L Place crushed grains in water and steep at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional.

2 lbs. Briess American 2row, 90L
12 lbs. RAHR: Shakopee, MN 2row, 1.5L

Place crushed grains in water and steep at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional.

Special Procedures

Wort cooled with tap-water chiller and cold water applied to the kettle. Would like to speed up cooling next time with an ice bath.

Wort cooled with tap-water chiller and cold water applied to the kettle. Would like to speed up cooling next time with an ice bath.

Fermentation

Primary:	10 days @ 70° F
Secondary:	26 days @ 69° F

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Conditioning