Scott Alfter's BrewBlog > BrewBlogs > Uisge Bethea II [Strong Scotch Ale]

Uisge Bethea II

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:

August 7, 2005

Yield:

5 gallons

Color (SRM/EBC):

28.2/55.6

Bitterness (Calc):

32.6 IBU (Rager)

BU/GU:

0.36

Calories:

300 (12 ounces)

Conditioning:

Bottles and Keg

ABV:

8.7%

ABW:

6.8%

Bottling ABV:

9.2%

OG:	1.090
OG (Plato):	21.56° P
FG:	1.025
FG (Plato):	6.32° P
Real Extract:	9.08° P
App. Atten.:	70.7%
Real Atten.:	57.9%

General Information

Method:	All Grain

Method:

All Grain

Comments

src: http://www.skotrat.com/skotrat/Recipe_Exchange/REC/Uisge%20Bethea%20II.rec Quantities listed are what were recorded in ProMash as what I used. I estimated I'd get 55% efficiency and ended up getting 60%. It came in at 32.6 IBUs, 1.090 OG, 1.025 FG, 8.65% abv. I initially bottled the batch with Coopers carbonation drops, but they didn't work after a couple of years, so I hooked up the counterpressure bottle filler in reverse to transfer the beer from bottles to a keg so I could force-carbonate it.

src: http://www.skotrat.com/skotrat/Recipe_Exchange/REC/Uisge%20Bethea%20II.rec

Quantities listed are what were recorded in ProMash as what I used. I estimated I'd get 55% efficiency and ended up getting 60%. It came in at 32.6 IBUs, 1.090 OG, 1.025 FG, 8.65% abv. I initially bottled the batch with Coopers carbonation drops, but they didn't work after a couple of years, so I hooked up the counterpressure bottle filler in reverse to transfer the beer from bottles to a keg so I could force-carbonate it.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

2.00 pounds

Wheat Malt, Ger

8% of grist

0.50 pounds

Chocolate Malt (UK)

2% of grist

22.50 pounds

Pale Malt (2 Row) US

90% of grist

25.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	25 pounds
Grain Absorbtion:	5.3 gallons
Total Water Needed:	13 gallons	6.7 gallons (runoff) + 5.3 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	8.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.7 gallons	13 gallons (total water) – 8.3 gallons (mash water)

)

100% of grist

Non-Fermentables

0	Irish Moss @ 10 minutes
0.01	pH 5.2 Stabilizer @ 60 minutes

Hops

1.20 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

7.6% Leaf @ 60 minutes
Type: Bittering and Aroma
Use: Boil

9.1 AAUs

1.20 ounces

Total Hop Weight

9.1 AAUs

Water Profile

Las Vegas, Nevada

Calicum:	74 ppm
Bicarbonate:	132 ppm
Sulfate:	213 ppm
Chloride:	87 ppm
Sodium:	87 ppm
Magnesium:	25 ppm
PH:	7.9%
Notes:	http://www.lvvwd.com/assets/pdf/wq_summary_lvvwd.pdf, retrieved 25 Apr 12

Special Procedures

mash schedule as developed in ProMash: dough in with 7 gallons at 164° to mash at 152° for 60 minutes, mash out with 3.125 gallons at a boil to raise temperature to 168°, sparge at 168° to collect 6.75 gallons.

mash schedule as developed in ProMash: dough in with 7 gallons at 164° to mash at 152° for 60 minutes, mash out with 3.125 gallons at a boil to raise temperature to 168°, sparge at 168° to collect 6.75 gallons.

Fermentation

Primary:	21 days @ 67° F
Secondary:	2 days @ 38° F
Tertiary:	0 days @ ° F
Age:	14 days @ 38° F

Awards & Competitions

Entry Name:	Wee Heavy
Competition:	SNAFU 2008 Sheldon Jackson Memorial Competition
Date:	,
Style:	Strong Scotch Ale
Place:	Best In Show

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Grocery-Store Cyser	Aug 11, 2014
Pale Ale	Apr 29, 2012
Pumpkin Ale	Sep 22, 2007
Uisge Bethea II	Aug 7, 2005

Brew Status

Grocery-Store Cyser

On Tap