Export Scotch Ale

Classification: Scotch ale, export, partial-mash

Source: SSeaney@aol.com, HBD Issue #1919, 12/26/95

I'm going to brew an Export Scotch Ale Thursday. I'd like to get feedback on my recipe before I start the brew.

Ingredients:

0.25 lb. Belgian Special-B: DeWolf
5.00 lb. 2-Row: Maris Otter Crisp
1.00 lb. Munich: DeWolff: German
3.30 lb. Light Syrup: EDME DMS
0.50 lb. Biscuit: Belgium: DeWolff
1.00 lb. Crystal 10L
0.75 oz. Willamette 4.0% 45 min
0.50 oz. Saaz 3.5% 45 min
0.25 oz. Saaz 3.5% 90 min
Scottish ale yeast

Procedure:

My goal is to get a rich carmel flavor with low alcohol content. I plan on mashing the extract and grains at about 155 degrees until it passes an iodine test (experience tells me this could take up to 2 hours). I'll adjust for a mash pH of 5.1 to 5.4 and a kettle pH below 5.3.

One trick I'd like to try is to bring a small amount (2 qts) of wort to a rapid boil in a separate pan to help carmelize the wort.