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Mac's Scotch Heavy Ale on Oak

Mac's Scotch Heavy Ale on Oak

Wood-Aged Beer : Extract : 4.50 gal

Lupulin Fields

Brewing this right now! 12/29/12 Still in secondary and showing signs of active fermentation with the warmer weather. - 8/10/13 Shooting for a Fall/Winter release.

January 15, 2013 at 12:02am

0.0/5.0 0 ratings

Ingredients (Extract4.50 gal)

  • 0.125 lbs Peated Malt; Simpsons

    Peated Malt; Simpsons

    Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels.

  • 1.00 lbs Crystal 75; Bairds Malt

    Crystal 75; Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • 1.00 lbs Special Roast Malt; Briess

    Special Roast Malt; Briess

    Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 7.00 lbs CBW® Sparkling Amber Liquid (Malt Extract); Briess

    CBW® Sparkling Amber Liquid (Malt Extract); Briess

    Sweet, malty, caramel flavor. Characteristics & Applications: • CBW® Sparkling Amber is a liquid, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Sparkling Amber can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters.

  • 3.00 lbs CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess

    CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess

    Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat (Powder) is a dry, 1000% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.

  • 1.00 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1.1 oz Chinook - 13.9 AA% whole; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1.0 oz Northern Brewer - 10.0 AA% whole; boiled 15 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1.0 oz Northern Brewer - 10.0 AA% whole; boiled 1 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 2.00 oz Oak Wood Chips - Soaked in Maker's Mark (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • WYeast 1728 Scottish Ale™

    WYeast 1728 Scottish Ale™

    Ideally suited for Scottish-style ales, and high gravity ales of all types.

Notes

Brew in a bag for the grains. Added the grains to the boil kettle with 5 gal of 125 degree water. Let the mash rest at 131 for 30 mins. Raised heat to 150 and held for 10 min. Then raised the temp to 158 for a final 15 min. OG of grain only wort: 1.006, lame. Raised heat to 180 and threw in the 3lbs of dry wheat malt extract, then the 1lb of corn sugar. At rolling boil 60 min timer started and 1 oz of Chinook Hops added. At 30 min left in the boil the 7lbs of Amber/Light LME was added after being diluted with hot wort from the kettle. At 15 min mark 1 oz of Northern Brewer hops were added At the 1 min mark the last ounce of Northern Brewer was added. Final Wort OG: 1.088 FG: 1.020 TG: 1.007 ABV: 10.6% Brew Date: 12/29/12 Secondary: 1/13/13 Oak cubes soaking in Makers Mark: 12/30/12 Oak in secondary: 12/13/13 Dry Hop: 12/23/13 with 1oz Willamette Whole Leaf Hops Bottling: Note (both hops types were purchased at Uptown Market PDX and they were pale, old and had very little aroma. Worried about final product, but I'm used to big IPA's with bold citrus/pine profiles.)

Style (BJCP)

Category: 22 - Smoke-Flavored/Wood-Aged Beer

Subcategory: C - Wood-Aged Beer

Range for this Style
Original Gravity: 1.099 1.026 - 1.120
Terminal Gravity: 1.019 0.995 - 1.035
Color: 20.6 SRM 1 - 50
Alcohol: 10.7% ABV 2.50% - 14.50%
Bitterness: 74.7 IBU 0.00 - 100.00

Discussion

abbysdad2006

Aged

2013-10-03 10:09am

Have you tasted this yet? How long did you soak the oak for and how long in primary and secondary?

Jennings Lodge Brewing

Aged

2013-10-04 12:45am

This batch is still in the secondary, but has been racked off most of the fallen yeast. The oak cubes have been soaking in Makers since February, but have not been added to the carboy yet. The cubes have absorbed almost a full pint of whisky! Even before adding any oak, this beer has a very full and big taste of scotch without the alcohol nose or heat, mixed with a light stout malt, minus the burnt bitterness of dark stouts. Expecting to bottle soon after oaking for 1-2 weeks and then a short dry hopping session with Tettnanger Hops.

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