Gibbous Strong Scotch Ale
Friday, October 15th, 2010
With the move and everything else keeping us busy, there has not been a lot of time to brew. This was our first opportunity in several months.
The recipe chosen is actually a modified version of my first all grain batch – a super heavy scotch that we named “Perigee” based on the phase of the moon at that time. This round, we decided to pull the anticipated ABV back to around 7%. We also had the chance to use all homegrown, organic hops. The Chinook is from my yard and the Willamette from Jamie.
Grain
- 14lb – 2 Row
- 7oz – Peat smoked
- 9oz – Carapils
- 7oz – Roasted barley
- 4oz – Chocolate
- 9oz – Rolled barley
Boil
- Strike at 172.
- Mash at 152.
- 7.5 pre-boil (perhaps too much)
- 90 min boil
Hops
All hops are Homegrown:
- Chinook .33oz at 90
Chinook .33oz at 60
Chinook .33oz at 45
Willamette 1oz at 15
Willamette 1oz at 0 (flame out)
WLP028 Edinburgh Scottish Ale
Notes
The 7.5 preboil was not too much. With a 90min boil and the dry weather, We had the OG was 1080 – we added some tap water to bring it back down.
Anonymous Says:
I am guessing you mean barley not barely, but one never knows for sure :-)
Why is Jamie standing on his head (bike, keg and all)- must be some pretty strong beer (again with a smiley face)
nagmay Says:
Anon,
I typed this up on my iPhone while we were brewing. The auto-correct and image upload seem to be lacking ;)
Actually, there were supposed to be several more photos. Let’s see if I can find them.
nagmay Says:
Just an update – this recipe turned out superb. The beer is dark, sweet and a slight smoky taste.
Just be warned, you can’t taste the alcohol in this one – which can be dangerous.
gabriel nagmay (dot com) | Archive » Gebbeth Strong Scotch Says:
[…] is a “retooling” of the Gibbous recipe which everyone was calling Gebbeth, anyway…Â The most radical change was to decrease the […]