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Old 04-24-2010, 01:28 PM   #1
400d
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Default All-Grain - Davino Scottish Ale

Recipe Type: All Grain
Yeast: S-04
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 6.57
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 19.2
Boiling Time (Minutes): 60
Color: 15.59
Primary Fermentation (# of Days & Temp): 14 @ 67 F
Additional Fermentation: nope
Secondary Fermentation (# of Days & Temp): 7 @ 67 F
Tasting Notes: After racking to secondary, beer has a really strong malty and caramel profile.

Scottish Davino
9-C Scottish Export 80/-
Author: DK
Date: 9.4.2010



Size: 6,57 gal
Efficiency: 75,0%
Attenuation: 75,0%
Calories: 238,19 kcal per 0,5 L

Original Gravity: 1,051 (1,040 - 1,054)
|====================#===========|
Terminal Gravity: 1,013 (1,010 - 1,016)
|===============#================|
Color: 15,59 (9,0 - 17,0)
|=====================#==========|
Alcohol: 5,0% (3,9% - 5,0%)
|=======================#========|
Bitterness: 19,2 (15,0 - 30,0)
|============#===================|

Ingredients:
7,72 lb Pale Ale
3,31 lb Toasted Pale Malt
1,1 lb Crystal Malt 60°L
0,88 lb Barley Flaked
0,28 oz Target (11,0%) - added during boil, boiled 60 min
0,49 oz First Gold (8%) - added during boil, boiled 30,0 min
0,49 oz First Gold (8%) - added during boil, boiled 5,0 min
4,0 g Irish Moss - added during boil, boiled 15,0 min
15,0 g Fermentis S-04 Safale S-04

Schedule:
Ambient Air: 70 F°
Source Water: 60 F°
Elevation: 600 m

01:01:55 Mash in - Liquor: 4,68 gal; Strike: 167,7 °F; Target: 156,2 °F
02:01:55 Sac rest - Rest: 60 min; Final: 151,3 °F
02:01:55 Batch Sparge - First Runnings: 0,0 gal sparge @ 168,0 °F, 0,0 min; 1st Sparge: 2,08 gal sparge @ 168,0 °F, 0,0 min; 2nd Sparge: 2,08 gal sparge @ 168,0 °F, 0,0 min; Total Runoff: 7,2 gal

Notes
Prepare 9.3 gallons of tap water night before the brewing session, and let it sit overnight in a pot. Toast 3,31 lb of pale ale malt in the oven @ 350 F for 10 minutes.

Two liters of first runnings taken in a separate pot and boiled separately until it caramelized (2 liters should evaporate to 1 liter). This caramelized wort is added to the main wort after the last hop addition, just before cooling.

Primary fermentation 14 days at 67 F°

Secondary fermentation - 14 days at 67F°.


Fermentation info:
09.04.2010. Original gravity sample measures 1.051.
13.04.2010 Sample measures 1.018 gravity. Krauzen almost none. Approximate and average temperature of fermentation 67 F.
20.04.2010 Sample measures 1.013 gravity. Krauzen completely gone. Approximate and average temperature of fermentation 67 F.
24.04.2010 Rack to secondary. Sample measures 1.012 gravity. Krauzen completely gone. Approximate and average temperature of fermentation 67 F.


Results generated by BeerTools Pro 1.5.8

now, to all those who claimed on the forum that caramelizing technique isn't gonna bring any caramel taste, but just more body, I have to say that it's completely untrue! I have clean caramel - toffee beautiful and distinctive flavor. My girlfriend tried the sample without knowing what she is trying and she said "toffee!" Beer color is exactly what you see in the glass on the top of the recipe, though it's still quite muddy and I expect it to be clear in the next couple of days. if not, I'll use some gelatin prior to bottling.

Hop combo is, as you see, english. First gold leaves a nice earthy aftertaste, combined with herbal flavors. It's a really good partner with caramel, balancing everything out.
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Last edited by 400d; 04-24-2010 at 05:24 PM.
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Old 05-30-2010, 12:04 PM   #2
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just to update this recipe with the picture

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Old 06-30-2010, 04:53 AM   #3
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thought it would be darker?

EDIT: nvm didnt see export 80...

looks tasty!

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Old 11-06-2011, 04:12 AM   #4
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Wow! This is fun to make, and quite tasty too.

I was sure I bottled more than 6, and where did all of these empties come from??
Guess I'm brewing this one again!

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