SCOTTISH ALE EXPORT

Source: TODD HOLM
Recipe added: 11/07/97
Email: HOLMIMD@AOL.COM

I LET THE BOTTLES CONDITION FOR 10 DAYS BEFORE TASTING, I COULD NOT RESIST ANY LONGER. IT HAD A VERY SUTTLE HINT OF A SMOKE FLAVOR TO IT AND MAY WANT TO BOOST THE PEATED MALT TO 1/3 OF A POUND. OTHER THAN THAT, I AS WELL AS FRIENDS LIKED IT VERY MUCH AND WILL KEEP THIS RECIPE AS A HOUSE FAVORITE. LET ME KNOW HOW YOU LIKE IT.....

Specifics

Recipe type: All Grain
Batch Size: 5
Starting Gravity: 1.046@60°
Finishing Gravity: 1.010@60°
Time in Boil: 75 MIN
Primary Fermentation: 5 DAYS @ 68°
Secondary Fermentation: UNTIL GRAVITY WAS CONSISTANT

Ingredients:

7# PALE ALE
.50# CRYSTAL 30
.25# CRYSTAL 90
.25# ROASTED BARLEY
.25# SCOTTISH PEATED MALT
1/2 TSP GYPSUM (MY WATER IS REVERSE OSMOSIS)
KENT GOLDINGS 1 oz 4.6% 60 MIN
FUGGLES 1 oz 3.5% 5 MIN
IBU'S 19.10
WYEAST 1728 WITH 1/2 GALLON STARTER
1/2 TSP IRISH MOSS LAST 15 MIN

Procedure:

I DID A 25 MIN PROTEIN REST AT 122° MASHED AT 155° FOR ONE HOUR SPARGED WITH 170° WATER AS RUNNINGS WRE GOING INTO THE POT FOR THE FINAL BOIL, I RAN THEM THRU A FINE MESH COFFEE FILTER TO CATCH ANY LITTLE PARTICLES THAT MIGHT BE PRESENT. IT DID HELP ALOT. BOTTLED AND PRIMED WITH 1 1/4 CUP DME STORED IN A COOL AND DARK PLACE

Back to previous Table of Contents