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Old 10-25-2012, 06:38 AM   #1
Qhrumphf
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Default All-Grain - Scottish Session (60 Shilling)

Recipe Type: All Grain
Yeast: Wyeast 1728 Scottish Ale
Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.035
Final Gravity: 1.012
IBU: 12
Boiling Time (Minutes): 90
Color: 15.7 SRM
Primary Fermentation (# of Days & Temp): 28 days at 62
Tasting Notes: Low alcohol, clean, malty and fairly sweet.

Single infusion mash at 158 for 60 mins. Brewed BIAB, partial boil, and sparged up to preboil volume of 4.9 gallons. With my equipment boils down to just under 4 gallons over 90 minutes, then topped off to reach correct OG (targeted volume of 5 gallons). Adjust hopping accordingly if you're doing a full boil.



5 lbs Golden Promise (2.0 SRM) Grain 1 80.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.0 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.0 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.0 %
2.0 oz Chocolate Malt (475.0 SRM) Grain 5 2.0 %
0.50 oz East Kent Goldings [5.60 %] - Boil 60.0 min Hop 6 12.0 IBUs
1 pkg Wyeast Scottish Ale (1728) Yeast 7 -

Measured Original Gravity: 1.035 SG
Measured Final Gravity: 1.012 SG
Alcohol by Vol: 3.0 %
Bitterness: 12.0 IBUs Calories: 115.8 kcal/12oz
Est Color: 15.7 SRM

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Old 10-30-2012, 09:17 PM   #2
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This sounds like a great light weekend of brewing for me! Especially when I'm on the fence over funds/time.

I think I've got some leftover Saaz, maybe that'll do? also got some chinook as well.
Thx!

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Old 10-30-2012, 09:28 PM   #3
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Between the two, I'd definitely go with the Saaz. But I wouldn't use it myself. If I didn't have a Goldings varietal, I'd go Fuggles, maybe Willamette.

Edit: then again, there's next to no hop character, so the saaz would probably be ok. But I'd think you'd get some piney dankness from the Chinook regardless, and I wouldn't use it.

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Old 11-02-2012, 04:56 PM   #4
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Quote:
Originally Posted by Qhrumphf View Post
Single infusion mash at 158 for 60 mins. Brewed BIAB, partial boil, and sparged up to preboil volume of 4.9 gallons. With my equipment boils down to just under 4 gallons over 90 minutes, then topped off to reach correct OG (targeted volume of 5 gallons). Adjust hopping accordingly if you're doing a full boil.



5 lbs Golden Promise (2.0 SRM) Grain 1 80.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.0 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.0 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.0 %
2.0 oz Chocolate Malt (475.0 SRM) Grain 5 2.0 %
0.50 oz East Kent Goldings [5.60 %] - Boil 60.0 min Hop 6 12.0 IBUs
1 pkg Wyeast Scottish Ale (1728) Yeast 7 -

Measured Original Gravity: 1.035 SG
Measured Final Gravity: 1.012 SG
Alcohol by Vol: 3.0 %
Bitterness: 12.0 IBUs Calories: 115.8 kcal/12oz
Est Color: 15.7 SRM
I brewed an almost identical recipe recently. I used northdown for my hops, and cut out the Crystal 40, and upped the Choc Malt.

It is my favorite beer I've done to date. Love all the flavor and character I got out of this beer. I'll continue to brew this every couple months.
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Old 11-02-2012, 05:00 PM   #5
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I made a Scottish 80 a while back that wasn't too different from this. Turned out great. I drained the first runnings and boiled those in a separate pot to get some kettle caramelization. Not sure what impact it had but the beer was pretty good.

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Old 11-02-2012, 06:17 PM   #6
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Quote:
Originally Posted by Schemy View Post
I brewed an almost identical recipe recently. I used northdown for my hops, and cut out the Crystal 40, and upped the Choc Malt.

It is my favorite beer I've done to date. Love all the flavor and character I got out of this beer. I'll continue to brew this every couple months.
Quote:
Originally Posted by inhousebrew View Post
I made a Scottish 80 a while back that wasn't too different from this. Turned out great. I drained the first runnings and boiled those in a separate pot to get some kettle caramelization. Not sure what impact it had but the beer was pretty good.
I did a longer boil than I would for a different style (unless it's a pils malt base), but I opted to go the extra crystal over longer/split boil. I could see upping the chocolate malt being good, but I wanted just a hint and think the balance as it stands is great. I might try adding an extra couple ounces next time around and see how it comes out.
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Up Next: Bluebird Bitter Clone v3.0, Scottish 60/-, Rye American Pale Ale
Primary: Robust Porter, Kitchen Sink Brown Porter, Bluebird Bitter Clone v2.0
Souring: Lamebic, Flanders Red, Brett. C. Old Ale, Sour Stout, Brett C. Wild Bitter, Wild Cider
Polypins: Dark Mild
Bottled: English Cider, Belgian IPA, Spiced Winter Warmer, Malt Liquor
In the "cellar": Brett B. Tripel, Quadrupel, Tripel, Brett C. Oaked English Barleywine, Lamebic

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