Caber Toss

Yet another EVEIL plan was hatched at the last alignment (JHWA #76).  The thought was that a new batch of Caber Toss Strong Scotch Ale would be brewed every year on Black Friday (day after Thanksgiving).

I mentioned that to properly brew this BEER we would need brewing water from Pancho’s house.  You know, that teeth-etching ph 9.5 KCMO water.

I would suggest that if we proceed with this project that we plan to bottle the BEER since it will become a cellerable brew that we would want to do verticals of in years to come.  How about 22oz bombers?  Start saving bot’ls.

11 thoughts on “Caber Toss

  1. I think may be a go at the liquid Calcium Carbonate mine. I’ll check with Leighthal and make sure we don’t have anything.

    22oz. is a great idea!

    Do I hear 10 gallons?

  2. It’s a go!!!! Dawn is at 710A with dusk barreling down upon us at 4:59P. I’m thinking I’ll light the fires at 9A and be done with this about 4:30P at the latest.

    So are we doing 10 gallons, who is creating the recipe and getting supplies? Do we wish to split costs on this by those who attend or shall I do it this year and the following years by other members in J.I.P.T. (JayHops International Production Team).

    • I have the recipe from the first time. I don’t know if it needs much changing. As for 10 gallons remember this is a no-sparge recipe so getting 10 gallons will be a challenge. Last time after the first runnings were collected a batch sparge was done and those second runnings were used to create a scottish 60L 5-gallon batch.

  3. OK, here is the basic recipe I used the first time. Note that I didn’t list type of yeast. Will have to research that.

    Clan Four Paw Caber Toss Strong Scotch Ale

    A ProMash Recipe Report

    Recipe Specifics
    —————-
    Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
    Total Grain (Lbs): 31.38
    Anticipated OG: 1.160 Plato: 36.26
    Anticipated SRM: 23.8
    Anticipated IBU: 33.0
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 150 Minutes

    Pre-Boil Amounts
    —————-
    Evaporation Rate: 15.00 Percent Per Hour
    Pre-Boil Wort Size: 8.80 Gal
    Pre-Boil Gravity: 1.100 SG 23.74 Plato

    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    —————————————————————————–
    3.2 1.00 lbs. Smoked Germany 1.037 9 <<--I always said if I brewed this again I would probably double this 47.8 15.00 lbs. Pale Malt(2-row) Great Britain 1.038 3 47.8 15.00 lbs. Munich Malt Great Britain 1.037 6 1.2 0.38 lbs. Roasted Barley America 1.028 450 Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 2.00 oz. Northern Brewer Whole 8.50 27.7 60 min. 0.50 oz. Northern Brewer Whole 8.50 5.3 30 min. Extras Amount Name Type Time -------------------------------------------------------------------------- 2 tsp Irish Moss Fining 15 Min.(boil) Yeast ----- Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 31.38 Water Qts: 45.56 - Before Additional Infusions Water Gal: 11.39 - Before Additional Infusions Qts Water Per Lbs Grain: 1.45 - Before Additional Infusions Saccharification Rest Temp : 158 Time: 120 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 0 Time: 0 Total Mash Volume Gal: 13.90 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes ----- Reduce first gallon of runnings quickly in kettle, then add remainder of run off. No-sparge. Get as much mash water in tun as possible. Strike at 170F if grain at 68F or so.

  4. All right! I’m sure your chomping at the bit to find out the plans for International Caber Toss brewing day.

    The brewing will start at 10am in Black Friday at my house. If you need the address, directions or a number to call me when your lost in the urban jungle, send me an email and I’ll get the info out to you chop-chop.

    Pancho

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