Scottish Export Ale

Source: Tim Neall
Recipe added: 03/15/99
Email: ktneall@aol.com

This was my first Scottish type ale and it is decent. The color is gorgeous garnet color and the carbonation is light and forms a tight bead. The tan head lasts until the last drop. The beer exudes malt and sweetness, probably because of the reduction of the first runnings. The hopping rate is just a tad high, so I'd drop the Tettnanger pellets by at least half if not entirely. The special B adds an interesting character without being too assertive. Overall, it's a success. I think I'll probably do it again, perhaps with some spices. It seems to lend itself to that nicely.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.044
Finishing Gravity: 1.012
Time in Boil: 90 minutes
Primary Fermentation: 3 weeks

Ingredients:

GRAINS
7 lbs. 2 row malt
4 oz. Carapils
4 oz. Caravienne
2 oz. Roast Barley
2 oz. Special B
HOPS
1 oz. Willamette Pellets 5.1% (60)
1/2 oz. Tettnanger Pellets 4.7% (60)
YEAST
Wyeast 1728 (2L starter)

Procedure:

Mash in with 2.58 gallons of water (10.3 qts) at a temperature of 169 degrees. Shoot for a mash temperature of 156 degrees. Mash for 90 minutes. Raise grain bed to 168 degrees and rest for 10 minutes. transfer to lauter tun. Recirculate runnings until wort runs clear. Collect a gallon of first runnings in a separate pot. Bring these to a boil and reduce to syrup. Sparge with 5 gallons of water. Boil for 60-90 minutes. Follow above hopping schedule. Add malt "syrup" back to kettle when ready. Force Cool. Transfer to carboy and top off to 5 gallons. Aerate and pitch yeast. Ferment to completion and allow to drop bright. Bottle with 2/3 C. corn sugar.

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