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Old 12-27-2010, 11:27 PM   #1
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Default All-Grain - 90 Shillingish Scottish Ale

Recipe Type: All Grain
Yeast: WLP028
Yeast Starter: 0.5 gal
Batch Size (Gallons): 6
Original Gravity: 1.062
Final Gravity: 1.015
IBU: 30.4
Boiling Time (Minutes): 60
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 -
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
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-Ale
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

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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Old 12-30-2010, 06:09 PM   #2
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I like the Chinook - Willamette pairing, I may try this in my next Scottish.
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Old 04-06-2012, 02:46 PM   #3
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I am going to have to brew this one up. Looks really tasty! I might not do the 24 hr natural chill and just use my wort chiller.
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Old 01-28-2013, 04:42 PM   #4
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so the first round of hops don't go in until 20 minutes left in the boil?
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