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Old 11-16-2009, 09:39 PM   #1

Recipe Type: All Grain   
Yeast: 1728   
Yeast Starter: 1L   
Batch Size (Gallons): 6.0   
Original Gravity: 1.039   
Final Gravity: 1.014   
IBU: 15 IBUs   
Boiling Time (Minutes): 75   
Color: 15 SRM   
Primary Fermentation (# of Days & Temp): 14 days @ 58°   
Secondary Fermentation (# of Days & Temp): 4 weeks @ 37°   
Tasting Notes: Traditional Scottish Ale formulation, sans specialty malts.   

Duncan's Malcontent 70/-
9-B Scottish Heavy 70/-
Author: Jason Konopinski
Date: 2/12/09



Size: 6.0 gal
Efficiency: 80%
Attenuation: 65%
Calories: 130.65 kcal per 12.0 fl oz

Original Gravity: 1.039 (1.035 - 1.040)
|====================#===========|
Terminal Gravity: 1.014 (1.010 - 1.015)
|===================#============|
Color: 15.49 (9.0 - 17.0)
|====================#===========|
Alcohol: 3.3% (3.2% - 3.9%)
|==========#=====================|
Bitterness: 14.5 (10.0 - 25.0)
|============#===================|

Ingredients:
8 lb Maris Otter Pale Ale Malt
3.0 oz Roast Barley
1.0 ea WYeast 1728 Scottish Ale
1.75 oz Fuggle (4.8%) - added first wort, boiled 20 min

00:03:00 Mash-In - Liquor: 3.0 gal; Strike: 170.44 °F; Target: 158.0 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 156.0 °F
01:03:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 0.0 min; Sparge #1: 2.82 gal sparge @ 178 °F, 0.0 min; Sparge #2: 2.82 gal sparge @ 178 °F, 0.0 min; Total Runoff: 7.87 gal

Notes
You will notice that there are no specialty malts in the grists; caramel/toffee character is developed by boiling down a portion (approx 1 gallon) of the first runnings long enough to reduce by half. Color can be difficult to predict, so you may have to experiment with varying amounts of roasted barley over subsequent batches to find the perfect percentage.

Alternate recipe (traditional kettle caramelization technique); I've come to the conclusion that reducing the entire volume of the first runnings by half is probably excessive, particularly for those brewers who are mashing thin (2+ qt/lb). In order to make this easily accessible for all, I recommend boiling down a gallon of the first runnings. I tend to mash at the conventional 1.25 quarts/lb, but adjust my strike volumes to get nice round volume measurements into the tun.


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Old 12-02-2010, 12:58 PM   #2
Bjornbrewer
 
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Jul 2008
St. Clair Shores, MI, USA, Earth, Sol System, Milky Way
Posts: 417
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I just made almost the same recipe, but for a 2.5g version (test batch). I didn't FWH though...do the hops come through a lot on yours? I only went with a bittering addition to let the malt shine.

thanks!
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