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Old 07-28-2009, 01:04 PM   #1
Hagen's Avatar
Feb 2008
Spotsylvania, VA
Posts: 392
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: US-05   
Batch Size (Gallons): 5.5   
Original Gravity: 1.054   
Final Gravity: 1.013   
IBU: 16   
Boiling Time (Minutes): 60   
Color: 15   
Primary Fermentation (# of Days & Temp): 3 weeks at 60*F   
Secondary Fermentation (# of Days & Temp): 2 weeks at 70*F   
Tasting Notes: Starts malty yet clean, with a BIG malt melanoiden finish.   

Some might look at the mash schedule and think it's overkill. Keep in mind that I designed this recipe to yeild an authentic product using a highly attenuative inexpensive dry yeast like US-05.

A couple important notes on brewing this style:

1) To fully develop the melanoidens, take your first 3 to 4 qts of runnings as soon as you draw them and boil in a seperate pot. Let this boil vigorously as you continue to sparge the rest into your regular brew kettle. Add those first runnings as you're heating your kettle.

2) Keep your ferment temps as low as possible, Ray Daniels reccomends between 55* and 60*F. The best I could achieve is 63*F, but it worked just fine and tasted wonderful.

3) After priming, cold condition for at least 2 months, preferably 3.

Highland Thistle
Scottish Export 80/-

Type: All Grain
Date: 7/26/2009
Batch Size: 5.50 gal
Brewer: Hagen
Boil Size: 7.00 gal Asst Brewer: various cats
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 88.00
Taste Notes:


Amount Item Type % or IBU
8 lbs Pale Malt (Maris Otter) UK (2.1 SRM) Grain 87.05 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 5.44 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5.44 %
3.0 oz Roasted Black Barley (675.0 SRM) Grain 2.07 %
1.00 oz Willamette Pellet [4.80 %] (60 min) Hops 15.8 IBU
0.25 oz Gelatin (Secondary 5.0 hours) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.50 gal Local Water Water
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.35 % Actual Alcohol by Vol: 5.34 %
Bitterness: 15.8 IBU Calories: 240 cal/pint
Est Color: 14.9 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 9.19 lb
Sparge Water: 4.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
60 min Mash In Add 11.95 qt of water at 174.5 F 158.0 F
10 min Mash Out Add 3.72 qt of water at 206.4 F 168.0 F
Too much too fast to keep track of...

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Old 09-24-2009, 06:36 PM   #2
Sep 2009
Eugene, OR
Posts: 4

I see you used Willamette hops for bittering. Would using Goldings make it more "authentic," or do Willamette hops do the trick?

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