Export Scotch Ale
Scotch ale, export, partial-mash
Source: SSeaney@aol.com, HBD Issue #1919,
I'm going to brew an Export Scotch Ale Thursday. I'd like to get feedback on
my recipe before I start the brew.
- 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
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.