- Recipe Type
- Extract
- Yeast
- S-33
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.3
- Original Gravity
- 1.034
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 16.6
- Color
- 11
- Primary Fermentation (# of Days & Temp)
- 5 @ 72*F
- Secondary Fermentation (# of Days & Temp)
- 9 @ 70*F
- Additional Fermentation
- 4+ weeks bottle conditioning
- Tasting Notes
- Rich, thick, a balanced mix of yeast, hops, fruit, and malt with some smoke and peat.
Brew Name: Startup Scottish Ale
Recipe Type: Extract with Specialty Grains
Yeast: SafBrew Ale DCL S-33
Batch Size (Gallons): 5.3
Original Gravity: 1.034
Final Gravity: 1.009
IBU: 16.6
Color: 11
ABV: 3.2%
Water:
-------------------------------------------------
Start Water: Poland Spring
Target Water: Edinburgh, Scotland
Added:
2.8 gm Gypsum
4.7 gm Epsom Salt
3.5 gm Baking Soda
0.6 gm Calcium Chloride
3.5 gm Chalk
Partial Mash Ingredients:
-------------------------------------------------
8.0 oz Caramel Crystal Malt 80L [80.0]
Steeped 30 min. at 120*F-->165*F
Boil Ingredients:
-------------------------------------------------
3.20 lb Northern Brewer Amber LME [14.0] (60 min.)
1.00 lb Briess Dark DME [20.0] (60 min.)
0.50 tsp Irish Moss (30 min.)
Hops:
-------------------------------------------------
0.38 oz Northern Brewer [10.3%] (60 min.)
0.38 oz Northern Brewer [10.3%] (30 min.)
Brewing Notes:
-------------------------------------------------
n/a
Fermentation:
-------------------------------------------------
Primary: 5 days at 72*F
Secondary: 9 days at 70*F
Bottled with 4 Munton's Carb Tabs per bottle.
Tasting Notes:
-------------------------------------------------
At 4 weeks in the bottle, rich, amber color, very clear/bright. Visibly active carbonation, light clingly
off-white head that re-forms. Scent is of light yeast and a fruity hoppiness. Excellent body with flavors
of smoky cherry and peat, slightly spicy with a rich and dry finish.
Recipe Type: Extract with Specialty Grains
Yeast: SafBrew Ale DCL S-33
Batch Size (Gallons): 5.3
Original Gravity: 1.034
Final Gravity: 1.009
IBU: 16.6
Color: 11
ABV: 3.2%
Water:
-------------------------------------------------
Start Water: Poland Spring
Target Water: Edinburgh, Scotland
Added:
2.8 gm Gypsum
4.7 gm Epsom Salt
3.5 gm Baking Soda
0.6 gm Calcium Chloride
3.5 gm Chalk
Partial Mash Ingredients:
-------------------------------------------------
8.0 oz Caramel Crystal Malt 80L [80.0]
Steeped 30 min. at 120*F-->165*F
Boil Ingredients:
-------------------------------------------------
3.20 lb Northern Brewer Amber LME [14.0] (60 min.)
1.00 lb Briess Dark DME [20.0] (60 min.)
0.50 tsp Irish Moss (30 min.)
Hops:
-------------------------------------------------
0.38 oz Northern Brewer [10.3%] (60 min.)
0.38 oz Northern Brewer [10.3%] (30 min.)
Brewing Notes:
-------------------------------------------------
n/a
Fermentation:
-------------------------------------------------
Primary: 5 days at 72*F
Secondary: 9 days at 70*F
Bottled with 4 Munton's Carb Tabs per bottle.
Tasting Notes:
-------------------------------------------------
At 4 weeks in the bottle, rich, amber color, very clear/bright. Visibly active carbonation, light clingly
off-white head that re-forms. Scent is of light yeast and a fruity hoppiness. Excellent body with flavors
of smoky cherry and peat, slightly spicy with a rich and dry finish.
