Recipe Type: All Grain
Yeast: Wyeast 1728 Scottish
Yeast Starter: Smack pack
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 4.1
Original Gravity: 1.073
Final Gravity: 1.021
Boiling Time (Minutes): 60
Color: 15 SRM - reddish brown
Primary Fermentation (# of Days & Temp): 3 weeks at 65F
Tasting Notes: Complex caramel, less chewy than a typical Strong Scottish but still sweet.
5lb 0oz British Pale (Maris Otter)
4lb 8oz Vienna Malt
0lb 8oz Crystal 60L
0lb 4oz Flaked Oats
0lb 4oz Special B Malt
0lb 1oz Roasted Barley
Single infusion mash at 155-156F
60 mins 1.0oz East Kent Goldings pellet 7.2%
I used a Whirflock tablet and some Wyeast yeast nutrient as well.
This beer was done as a NO CHILL. The hot wort was moved from the kettle to my No Chill vessel and sealed up for 2 days. Opened and pitched with a swollen smack pack of the 1728.
The beer was ridiculously clear after 3 weeks in the bottle. I guess that yeast flocculates well.
This beer is very malty and clean, slightly sweet and very drinkable. "Dangerously drinkable" was one comment on it. It has some similarities to a Hobgoblin, to me anyway. The color is a deep ruby shade, with a pale white head. Its medium bodied, which means you probably won't win awards in the Strong Scottish category, but I don't like my beers too chewy.
Scored a 38 & a 39 in local competition.
Primary: American Pale Ale