Tuesday, March 21, 2006

Scottish Ale

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
Min IBU: 15 Max IBU: 30
Min Clr: 9 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 5.41

Anticipated OG: 1.056 Plato: 13.91
Anticipated SRM: 18.5

Anticipated IBU: 27.3

Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.08 L
Pre-Boil Gravity: 1.046 SG 11.41 Plato

Formulas Used
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

Water Profile
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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