Yo,
I brewed a Scottish Ale this weekend. Although it was supposed to be a Scottish ale anyway... but just after I activated the yeast pack and ground the grain I realized that I was missing two very important things... my thermometer and my hydrometer. I left them at a friend's place last brew day. And he was out of town. So... I had to use a meat thermometer but it did have 60, 70 and 77 C on it so hopefully it worked out. I messed up my water calculations too, so my mash was 2 C below what I wanted (69 C) and my mash out only made it to 75 C instead of 77 C. For those of you that don't know, that means that my wort would be slightly less dextrinous as I wanted (less body). Meh. Whatever. Anyway, here are the notes:
| BJCP Style and Style Guidelines |
09-C Scottish and Irish Ale, Scottish Export 80
| Min OG: | 1.040 | Max OG: | 1.054 |
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| Min IBU: | 15 | Max IBU: | 30 |
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| Min Clr: | 9 | Max Clr: | 17 | Color in SRM, Lovibond |
| Batch Size (L): | 22.00 | Wort Size (L): | 22.00 |
| Total Grain (kg): | 5.41 |
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| Anticipated OG: | 1.056 | Plato: | 13.91 |
| Anticipated SRM: | 18.5 |
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| Anticipated IBU: | 27.3 |
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| Brewhouse Efficiency: | 75 | % |
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| Wort Boil Time: | 75 | Minutes |
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| Evaporation Rate: | 15.00 | Percent Per Hour |
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| Pre-Boil Wort Size: | 27.08 | L |
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| Pre-Boil Gravity: | 1.046 | SG | 11.41 Plato |
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| % | Amount | Name | Origin | Potential | SRM |
| 73.9 | 4.00 kg. | _Pale Malt (2-row) Harrington | Canada | 1.037 | 2 |
| 9.2 | 0.50 kg. | _Munich Malt - Dark | Germany | 1.037 | 9 |
| 5.5 | 0.30 kg. | _Wheat Malt | Germany | 1.039 | 2 |
| 1.8 | 0.10 kg. | Cara-Pils Dextrine Malt |
| 1.033 | 10 |
| 3.7 | 0.20 kg. | _Melanoidin Malt | Germany | 1.037 | 32 |
| 2.8 | 0.15 kg. | _Honey Malt | Canada | 1.030 | 25 |
| 1.5 | 0.08 kg. | _Chocolate Malt | unk | 1.034 | 475 |
| 1.5 | 0.08 kg. | _Black Malt | unk | 1.030 | 525 |
Potential represented as SG per pound per gallon.
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 15.00 g. | _First Gold Organic | Pellet | 9.35 | 21.7 | 75 min |
| 20.00 g. | _Goldings - E.K. | Pellet | 5.84 | 5.7 | 20 min |
| Amount | Name | Type | Time |
| 2.00 Tsp | Irish Moss | Fining | 15 Min.(boil) |
WYeast 1728 Scotish Ale
| Profile: | Edinburgh |
| Profile known for: | Malty Brown Ales |
| Calcium(Ca): | 140.0 ppm |
| Magnesium(Mg): | 36.0 ppm |
| Sodium(Na): | 92.0 ppm |
| Sulfate(SO4): | 231.0 ppm |
| Chloride(Cl): | 60.0 ppm |
| biCarbonate(HCO3): | 270.0 ppm |
| pH: | 8.34 |
-Use water high in Ca, Na, Cl, but low in SO4 (add CaCl/NaCl). Add a wee bit CaCl2 & NaCl. or CaCO3.
-Caramelize some of the first runnings and add them back to the wort. Also, give a long boil (>=90 min) for a thick wort. This will darken the wort too.
-Ferment at low temp, 13<15> |
Note the crazy malt bill. I started with something so simple too... Also, I took some of the first runnings and boiled them down to like 1/3 thier inital volume to caramelize the crap out of them. We'll see how that tastes. This is the very first time I haven't used crystal malt too.
Anyway... cheers!
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