![]() The 1728 Scottish yeast imparts a very subtle smoked character. The flavour profile is smooth and malty with a roasty bite and a very smooth hop character. Peak flavor reached at approximately 12 weeks. Perform simple one stage mash at 158F for a full bodied taste. Toast 1 lb of pale malt in your oven for 2 hours at 270 F to create the "Home Toasted Malt". Mash Schedule: Single Infusion, Full Body, No Mash OutĤ5 min Mash In Add 11.98 L of water at 79.1 C 70.0 C (60 min) Hops 9.0 IBUġ Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale Home toasted malt adds a disctinctive touch.ģ.63 kg Pale Malt (2 Row) US (3.9 EBC) Grain 78.97 %Ġ.45 kg Home Toasted Malt (53.2 EBC) Grain 9.87 %Ġ.23 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4.94 %Ġ.23 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4.94 %Ġ.06 kg Chocolate Malt (689.5 EBC) Grain 1.28 %ġ4.17 gm Pearle (60 min) Hops 14.3 IBUġ4.17 gm Goldings, B.C. Taste: (38.0) Full bodied, full flavored scotch ale from my recipe archive. Secondary: Glass Carboy - 30 days 52 degreesīottling: Age for 21 days at 45-50 degrees Primary: Glass Carboy - 14 days 62 degrees Yeast: White Labs Yeast - Edinburgh Ale #WLP028Ĭarbonation: 3/4 cup priming sugar bottling Water: Spring water - Poland Springs (15 gallons) ![]() Fuggles (4.3% AA) at the start of 90 minute boil Add to wort during last 15 minutes of boil. Mash: 133 degrees - 15 minutes (Protein Rest)ġ55 degrees - 45 minutes (Saccharification)ġ70 degrees - Sparge (7 1/2 gallons - 60 minutes)Ĭollect 2 gallons from sparge and caramelize (1 hour), Michigan State Fair 2003 Winner EXPORT 80 /- SCOTTISH ALEīrewers: Kurt Klimkiewicz and Scott Smith
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