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Old 05-08-2011, 02:21 PM   #1
Halldawg
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Default Help with a 60

Will be my first Scottish. Love the flavors, just not sure how close I am with my first draft. Hard to find recipes for a 60. Thanks.

Nesbit Clan 60
Scottish Light 60/-


Type: All Grain
Date: 5/1/2011
Batch Size: 5.00 gal
Brewer: Brent
Boil Size: 5.94 gal Asst Brewer:
Boil Time: 60 min Equipment: Brent
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 65.31 %
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 16.33 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 16.33 %
0.13 lb Roasted Barley (300.0 SRM) Grain 2.04 %
0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 10.5 IBU
0.50 oz Goldings, East Kent [5.00 %] (20 min) Hops 6.3 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.032 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.07 % Actual Alcohol by Vol: 0.65 %
Bitterness: 16.8 IBU Calories: 43 cal/pint
Est Color: 14.6 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 6.13 lb
Sparge Water: 4.76 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge

75 min Mash In Add 7.66 qt of water at 161.4 F 150.0 F

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Old 05-08-2011, 03:18 PM   #2
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I think the ratio of crystal malts to base malt is skewed too heavily toward the crystal. If it were my recipe, and assuming I didn't want to increase the pale malt, I'd cut the crystal 30L to a half lb; and the crystal 60L to 1/4 lb.

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Old 05-08-2011, 05:16 PM   #3
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I started with 70/-, as 60/- seems too light for me.

Anyway, i used only pale 2-row (94%), crystal 20L (5%) and roasted barley (1%). Mashed for full body 90'@158->156F. Only bittering hops (Fuggle, Bramling Cross) to get ~18IBU. The beer was well balanced, so drinkable that 5.5gal lasted only for some 2 weeks.

For 60/- i'd use just 5.5oz light crystal, 1.4oz roasted barley and pale to get OG 1.035. This is how they brew these beers in Scotland, although when i was there last summer i saw no signs of 60/- in the wild, mostly 70/- and Export (80/-).

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Old 05-08-2011, 05:34 PM   #4
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I would scrap the crystal malts, use just marris otter ( or golden promise if available), roasted barley, and a little special B.

Big part of the flavor, and color, should come from kettle carmelization. For my 60-/+ I take my first gallon and a half or so of wort and boil it down separately to about a quart or quart and a half. Then be sure to use the propper yeast, ferment cool (mid-low 60's) for a week or so, then finish in primary in the 40's for 10 days before bottling/legging.

My 60 was the first brew I worked hard to be to style and it turned out great!

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Old 05-08-2011, 10:39 PM   #5
Halldawg
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Thanks for the input. I know that you don't see 60/- much and I think thats why I want to make one. I think I will scrap the crystal all together and they it with kettle carmelization (thanks BA). I am not sure when I will get to making this as its getting hot here in GA and I don't have a fridge for fermenting (as of yet). Take 2:

5.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 93.62 %
0.25 lb Special B Malt (180.0 SRM) Grain 4.26 %
0.13 lb Roasted Barley (300.0 SRM) Grain 2.13 %
0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 10.4 IBU
0.50 oz Bramling Cross [6.00 %] (20 min) Hops 7.6 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.033 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.13 % Actual Alcohol by Vol: 0.65 %
Bitterness: 18.0 IBU Calories: 43 cal/pint
Est Color: 11.6 SRM

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Old 05-10-2011, 09:27 PM   #6
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Quote:
Originally Posted by BA_from_GA View Post
Big part of the flavor, and color, should come from kettle carmelization. For my 60-/+ I take my first gallon and a half or so of wort and boil it down separately to about a quart or quart and a half. Then be sure to use the propper yeast, ferment cool (mid-low 60's) for a week or so, then finish in primary in the 40's for 10 days before bottling/legging.
I tried with so-called "kettle caramelization" before. I took ~3/4gal of 1st runnings and boiled very vigorously for about an hour. The effect in one of my 70/- was nearly unnoticeable so i decided to go straight way with light crystal malt. Either i boiled too small amount of wort, or it was not enough vigorous boiling.

There's one thing i'm gonna check this autumn, when the temperature in my basement drops - i think some small addition (1.5oz?) of melanoidin malt is worth try. Any vigorous boiling of wort stimulates Maillard reactions so this specific character might be related.
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