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SkullSplitter clone

290.13 calories 24.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Scottish Heavy 70/-
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 75% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday February 28th 2011
1.088
1.015
9.56%
26
22
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Munton & Fison Light Dried Malt Extract4 lb Munton & Fison Light Dried Malt Extract 40 4 36%
0.50 lb Briess Bavarian Wheat Dried Malt Extract0.5 lb Briess Bavarian Wheat Dried Malt Extract 40 3 4.5%
6.60 lb Briess Golden Light Liquid Malt Extract6.6 lb Briess Golden Light Liquid Malt Extract 35 8 59.5%
11.1 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Goldings, East Kent2 oz Goldings, East Kent Hops Pellet 4.75 Boil 60 min 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Steep Infusion 150 °F 60 min
Steep Infusion 150 °F 20 min
 
Other Ingredients
Amount Name Cost Type Use Time
0 lb Irish Moss Other Boil 1 hr.
0.03 lb Steamed Oak Chips Other Secondary 1 hr.
0.08 lb Wheat Dry Malt Extract -- for priming Other Boil 1 hr.
0.63 lb 55*L British crystal malt Other Boil 1 hr.
0.25 lb Belgin aromatic malt Other Boil 1 hr.
0.13 lb Roasted Barley Other Boil 1 hr.
0.06 lb Peat-smoked malt Other Boil 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Since there is no where to add steeped grains, I added them to the adjuncts column. Steep at 150F for 20 minutes.
I used filtered tap water.
Very slow fermentation.
I steamed my oak chips in a vegetable steamer, put them in a grain bag with 4 glass marbles and sunk them to the bottom of my secondary. After oak chips have been in secondary fermenter 1 week, taste every second day to find the taste you like, then bottle. Oak chips may be soaked/steamed in whiskey also.
Bottle condition AT LEAST 3 weeks. Best after 6 weeks.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2011-02-28 15:15 UTC
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