Vintage Hightail

[rwh]

Hi Guys,

A friend of mine sent me this link, thought we all could enjoy it.

http://www.goatbeer.com.au/2008/07/04/vintage-hightail/


(click for high-res version)

My plain text version (please inform me of any corrections):

Mountain Goat Beer
- mildly fruity
- malty - scotch ale like (caramalisation)
- low bitterness (20-25)
- slight hop aroma/flavour possible
OG ~ 1045 FG ~1015

87% Pale malt 156kg
6% Light crystal 10.8kg
4% Medium crystal 7.2kg
2% Dark crystal 3.6kg
1% Chocolate malt 1.8kg
Mash @ 69°

3hr long boil

1kg Cascade @ 60 mins
250g Cascade soak

Danstar Manchester yeast

------------------------------------------------------------
11kg
~~~~
9.57 Pale
.66 60°
.44 125°
.22 260°
.11 1100° (?? crossed out, replaced with 50g?)
------------------------------------------------------------
11
2630 CAS (?? some calculation, can anyone understand this?)
=80g + 20g soak
------------------------------------------------------------
25BU=(X x 6.1% x 35%)/9000

My comments: Very high mash temp. 3 hour boil, bittered with Cascade! All in all a fairly unusual recipe.

I love this:

It got us thinking, maybe we should brew a ‘Hightail Vintage’…and try to replicate the age-old ingredients and ancient brewing techniques to reclaim a lost beer? Really the only thing that’s changed since then is the malt, hops, yeast and water so shouldn’t be too much of a problem.

[kram]

I've got to lose some Cascade so i'll give this one a crack.

[Kevnlis]

The 11 kilo part is for the test batch I assume. The CAS is simply the volume multiplied by the OG. So for a 20L batch with an OG of 1.045 you would have 900 CAS. I am guessing they are using a 60L pilot brewery for this test batch since 2630 / 45 = 58.44L.

For this:

.66 60°
.44 125° "twice as dark half as much"
.22 260° "twice as dark half as much"
.11 1100° "~4x as dark 1/4 as much so it should have been 50g not 110g"