lapaglia
Well-Known Member
I am still trying to come up with a 90 shilling ale clone. Please take a look at this version and give me your opinion on it.
malt and fermentables
6 lb Amber Malt Extract Syrup
1 lb Light Dry Malt Extract
1 lb Crystal 60L
8 oz Cara Pils
hops
60 minutes 1.0 Centennial pellet 10.5
5 minutes 0.25 Mount Hood pellet 5.0
yeast
White Labs Edinburgh Scottish Ale (WLP028)
misc
15 minutes 1 ounces Irish Moss
Original Gravity
1.060 (1.054 to 1.063)
Final Gravity
1.016 (1.014 to 1.017)
Color
13° SRM (Copper to Red/Lt. Brown)
Bitterness
10.5 HBU
29.1 IBU
Alcohol
5.98% A.B.V.
4.7% A.B.W.
5 gallon batch
1) Add 1 1/2 gallons of water to the brewing pot. Pour the crushed grains into a grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over .
medium heat (the water should be steamy, not boiling). After 30 minutes, remove the pot from the heat, remove and discard the grain bag
2) Pour the following malt extract(s) into the pot while stirring constantly. Return the pot to the heat and bring the contents of the pot to a boil.
3) The wort will boil for a total of 60 minutes during which time the following hops and other ingredients will be added to the boil. (see list above)
4) At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 85ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
5) While the wort is cooling, add 3 gallons of cold water to the primary fermenter. Add the chilled wort and enough additional cold water to bring the total volume up to 5 gallons. At this point, take a sample of the wort for the specific gravity reading.
6) The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range. If necessary, place the fermenter into a cold (or warm) water bath to bring the temperature into this range . When the temperature is correct, pitch the yeast. (Note: If a dry yeast is used, rehydrate it prior to pitching by sprinkling it on top of 1/2 cup of water that has been boiled and cooled to 85ºF. Allow the yeast to rehydrate, unstirred, for no more than 15-20 minutes before pitching.) NOTE: The yeast required for this recipe is Wyeast #1056 American Ale, 1.0.
7) Install an airlock or blowoff hose to the fermenter and move the fermenter to a dark spot for primary fermentation.
8) Allow the beer to ferment for three weeks in the primary fermenter, then at the end of the third week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
9) When fermentation is complete, proceed with bottling. In a bottling bucket, add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filling tip, fill the bottles to 1/2" - 1" from the top. Cap the bottles and allow them to condition at room temperature for two weeks.
Its a little high on the ABV, what else is wrong?
malt and fermentables
6 lb Amber Malt Extract Syrup
1 lb Light Dry Malt Extract
1 lb Crystal 60L
8 oz Cara Pils
hops
60 minutes 1.0 Centennial pellet 10.5
5 minutes 0.25 Mount Hood pellet 5.0
yeast
White Labs Edinburgh Scottish Ale (WLP028)
misc
15 minutes 1 ounces Irish Moss
Original Gravity
1.060 (1.054 to 1.063)
Final Gravity
1.016 (1.014 to 1.017)
Color
13° SRM (Copper to Red/Lt. Brown)
Bitterness
10.5 HBU
29.1 IBU
Alcohol
5.98% A.B.V.
4.7% A.B.W.
5 gallon batch
1) Add 1 1/2 gallons of water to the brewing pot. Pour the crushed grains into a grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over .
medium heat (the water should be steamy, not boiling). After 30 minutes, remove the pot from the heat, remove and discard the grain bag
2) Pour the following malt extract(s) into the pot while stirring constantly. Return the pot to the heat and bring the contents of the pot to a boil.
3) The wort will boil for a total of 60 minutes during which time the following hops and other ingredients will be added to the boil. (see list above)
4) At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 85ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
5) While the wort is cooling, add 3 gallons of cold water to the primary fermenter. Add the chilled wort and enough additional cold water to bring the total volume up to 5 gallons. At this point, take a sample of the wort for the specific gravity reading.
6) The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range. If necessary, place the fermenter into a cold (or warm) water bath to bring the temperature into this range . When the temperature is correct, pitch the yeast. (Note: If a dry yeast is used, rehydrate it prior to pitching by sprinkling it on top of 1/2 cup of water that has been boiled and cooled to 85ºF. Allow the yeast to rehydrate, unstirred, for no more than 15-20 minutes before pitching.) NOTE: The yeast required for this recipe is Wyeast #1056 American Ale, 1.0.
7) Install an airlock or blowoff hose to the fermenter and move the fermenter to a dark spot for primary fermentation.
8) Allow the beer to ferment for three weeks in the primary fermenter, then at the end of the third week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
9) When fermentation is complete, proceed with bottling. In a bottling bucket, add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filling tip, fill the bottles to 1/2" - 1" from the top. Cap the bottles and allow them to condition at room temperature for two weeks.
Its a little high on the ABV, what else is wrong?