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Old 09-14-2008, 11:53 AM   #1
DaleJ
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Default All-Grain - Ripped Kilt Scottish 70/

Recipe Type: All Grain
Yeast: California Ale (White Labs #WLP001) OR WYeast 1056
Yeast Starter: none to 1L
Batch Size (Gallons): 6.00
Original Gravity: 1.038
Final Gravity: 1.014
IBU: 17.6
Boiling Time (Minutes): 60
Color: 16.3
Primary Fermentation (# of Days & Temp): 7 / 65-68F
Secondary Fermentation (# of Days & Temp): 7 / 65-68F
Tasting Notes: Great session beer.

Recipe: Ripped Kilt Scottish 70/
Style: Scottish Heavy 70/-
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.06 gal
Estimated OG: 1.038 SG
Estimated Color: 16.3 SRM
Estimated IBU: 17.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Golden Promise (1.9 SRM) Grain 68.57 %
1.00 lb Munich Malt (9.0 SRM) Grain 11.43 %
0.75 lb British Crystal Malt - 50-60L (55.0 SRM) Grain 8.57 %
0.50 lb Honey Malt (25.0 SRM) Grain 5.71 %
0.38 lb Chocolate Malt, Pale (225.0 SRM) Grain 4.34 %
0.12 lb Roasted Barley (300.0 SRM) Grain 1.37 %

33.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 17.6 IBU

0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 items Wort Chiller (Boil 15.0 min) Misc

1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 8.75 lb
----------------------------
Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 9.00 qt of water at 172.9 F 158.0 F
10 min Mash Out Add 3.00 qt of water at 205.3 F 168.0 F


Notes:
------
Pre-boil Gravity: 1.033

Primary: 1 week 65°F-68°F
secondary: 1 week 65°F-68°F
Keg Condition: 1 week

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Old 09-14-2008, 03:46 PM   #2
Orfy
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Sounds good but why the California Ale (White Labs #WLP001) Yeast?

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Old 09-14-2008, 04:05 PM   #3
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Sounds good but why the California Ale (White Labs #WLP001) Yeast?
Because Jamil says it works good for Scottish beer, so now everyone uses it. I don't understand it and someone points out what Jamil says every time I say that a Scottish Ale should have Scottish yeast
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Old 09-14-2008, 09:06 PM   #4
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I actually emailed Jamil recently because I was making a Scottish 80 Schilling and wanted to pitch on a cake of WLP004 that I had, and wanted his opinion. He said it would be fine, but to be true to style the Irish Ale yeasts actually give off more diacetyl and fruit esters than are desirable in a Scottish Ale, which really should be accentuating the maltiness and not additional yeast flavor contributions.

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Old 09-14-2008, 09:25 PM   #5
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Originally Posted by oberon567 View Post
I actually emailed Jamil recently because I was making a Scottish 80 Schilling and wanted to pitch on a cake of WLP004 that I had, and wanted his opinion. He said it would be fine, but to be true to style the Irish Ale yeasts actually give off more diacetyl and fruit esters than are desirable in a Scottish Ale, which really should be accentuating the maltiness and not additional yeast flavor contributions.
That's why I use Wyeast 1728 Scottish Ale yeast
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Old 09-15-2008, 03:59 PM   #6
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In his reply back to me Jamil said that the 001 is still the best.

WLP004, although it is Irish Ale yeast, is, according to White Labs write-up, ideal for both Irish and Scottish Ales. Although those write-ups are more about marketing than about pragmatism.

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Old 09-15-2008, 09:30 PM   #7
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Quote:
Originally Posted by orfy View Post
Sounds good but why the California Ale (White Labs #WLP001) Yeast?
Quote:
Originally Posted by oberon567 View Post
In his reply back to me Jamil said that the 001 is still the best.

WLP004, although it is Irish Ale yeast, is, according to White Labs write-up, ideal for both Irish and Scottish Ales. Although those write-ups are more about marketing than about pragmatism.

Orfy, see what I mean
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