BrewBlog: Wee Swally
General Information
Method: All Grain

Recipe formulated for Iron Brewer Batch 2, Round 2. Required ingredients: Biscuit malt, peated malt, kolsch yeast. Scottish Export seems like a style well suited to the ingredients, with the exceptian of the belgian biscuit malt. I’m hoping it blends nicely with the Maris Otter base. I think the peat will come through at 4 oz (and it may come through a bit strong). Included a bit of caramel malts to lend a wee bit of malty sweet, and a few oz. of roasted barley for color. Some cara-pils for head retention and body in what I feared might be too thin otherwise. 22 IBUs from EKG hops at 60 to balance the beer without a lot of malt flavor or aroma.


Fermentation schedule was more like 59F for 5 days, let it rise to 66F over the next 2 days. Then dropped to 34F over 3 days where it is now on day 15.

Plan to transfer to keg, start carbonating, keep lagering on day 16.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
1 Whirlfloc Tablet @ 15 minutes  
1.50 ounces
Goldings, East Kent
4.50% @ 60 minutes
Type: Aroma
Use: Boil
6.8 AAUs
1.50 ounces Total Hop Weight 6.8 AAUs
Total Boil Time: 90 minutes
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 31.6 Efficiency: 0%

Mash profile for most well-modified malts.


# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Primary: 7 days @ 63° F
Secondary: 21 days @ 32° F
Tertiary: 0 days @ ° F
Age: 0 days @ 52° F
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