Print

Uisge Bethea II

From the BrewBlog of Scott Alfter – Las Vegas, NV USA
Printed March 22, 2025

Specifics
Style: Strong Scotch Ale
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%
BJCP Style Info: Strong Scotch Ale
O.G.: 1.070 - 1.130
F.G.: 1.018 - 1.056
ABV: 6.5 - 10.0%
Bitterness: 17 - 35 IBUs
Color: 14 - 25 SRM
Info: 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.
General Information
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.
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 100% of grist
Non-Fermentables
0 Irish Moss @ 10 minutes  
0.01 pH 5.2 Stabilizer @ 60 minutes  
Hops
1.20 ounces Northern Brewer 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.
Fermentation
Primary: 21 days @ 67° F
Secondary: 2 days @ 38° F
Tertiary: 0 days @ ° F
Age: 14 days @ 38° F
Uisge Bethea II
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 8.3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 4.7  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.7  
Post-Boil Amount: 5  
Boil Time:  
Original Gravity: 1.090 / 21.6° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Personal Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.