jds
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP028
- Yeast Starter
- 0.5 gal
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.062
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 30.4
- Color
- 20.5 SRM
- Primary Fermentation (# of Days & Temp)
- 14 @ 64-70
- Tasting Notes
- This beer came out a beautiful malty copper color, lots of malt character.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 90 Shillingish II
Brewer: Joe S
Asst Brewer:
Style: Scottish Export 80/-
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.067 SG
Estimated Color: 20.5 SRM
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 14.31 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 20.13 qt of water at 160.1 F 150.0 F
Notes:
------
Brewed 12.04.10
Grain bill is per reported amounts for O'Dell 90 Shilling on NB forums. Hops bill changed around from the Cascades that is reported to be in 90s because I like Willamette. WLP028 used to accentuate malt character. Remember, O'Dell's 90 Shilling isn't 90 shilling, or even a real Scottish ale, due to their use of Cascades and their usual ale yeast.
OG 1.062 at 60F.
This was brewed as a no-chill beer, but the hops were used as for a "standard" beer chilled post-boil. That is: hops were added on schedule as shown, but the beer was racked into a sanitized corny keg and held for 24 h, allowing the wort to cool naturally. 1/2 gallon of wort was reserved for real wort starter, used on stir plate for 24 h and then pitched at high krausen. Fermented 2 weeks in glass, starting at 64F, allowing to ramp to 70 F after five days. Racked under CO2 to keg, aged three days at 72F, then crash-chilled, gelatin fined, and force carbonated.
This beer comes out a beautiful malty copper color, lots of malt character, but enough bitterness to keep it from being over-sweet. I've brewed it several times now, and it's popular with friends, visitors, and myself. If you control the ferment well and pitch plenty of healthy yeast, it's crystal-clear and ready to drink as soon as three weeks after brewday.
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Recipe: 90 Shillingish II
Brewer: Joe S
Asst Brewer:
Style: Scottish Export 80/-
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.067 SG
Estimated Color: 20.5 SRM
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Code:
Ingredients:
------------
Amount Item Type % or IBU
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 73.36 %
1 lbs 5.0 oz Munich Malt (9.0 SRM) Grain 9.17 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.99 %
12.0 oz Wheat Malt, Ger (2.0 SRM) Grain 5.24 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 3.49 %
4.0 oz Chocolate Malt (640.0 SRM) Grain 1.75 %
1.00 oz Williamette [4.50 %] (20 min) (First WortHops 7.4 IBU
1.00 oz Chinook [12.70 %] (20 min) (First Wort HoHops 23.1 IBU
1.00 oz Williamette [4.50 %] (0 min) (Aroma Hop-SHops -
0.50 items Campden Tablet (Mash 60.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
3.00 gm Canning Salt (Mash 60.0 min) Misc
10.18 gal Denver, Colorado Water
1 Pkgs Edinburgh Ale (White Labs #WLP028) [StarteYeast-AleMash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 14.31 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 20.13 qt of water at 160.1 F 150.0 F
Notes:
------
Brewed 12.04.10
Grain bill is per reported amounts for O'Dell 90 Shilling on NB forums. Hops bill changed around from the Cascades that is reported to be in 90s because I like Willamette. WLP028 used to accentuate malt character. Remember, O'Dell's 90 Shilling isn't 90 shilling, or even a real Scottish ale, due to their use of Cascades and their usual ale yeast.
OG 1.062 at 60F.
This was brewed as a no-chill beer, but the hops were used as for a "standard" beer chilled post-boil. That is: hops were added on schedule as shown, but the beer was racked into a sanitized corny keg and held for 24 h, allowing the wort to cool naturally. 1/2 gallon of wort was reserved for real wort starter, used on stir plate for 24 h and then pitched at high krausen. Fermented 2 weeks in glass, starting at 64F, allowing to ramp to 70 F after five days. Racked under CO2 to keg, aged three days at 72F, then crash-chilled, gelatin fined, and force carbonated.
This beer comes out a beautiful malty copper color, lots of malt character, but enough bitterness to keep it from being over-sweet. I've brewed it several times now, and it's popular with friends, visitors, and myself. If you control the ferment well and pitch plenty of healthy yeast, it's crystal-clear and ready to drink as soon as three weeks after brewday.
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