Scottish Export Ale
02/08/1999 22:11:15 1996 Holiday Scottish Export Ale
Category : Scottish Export Ale
Method : Full Mash
Starting Gravity : 1.050
Ending Gravity : 1.013
Alcohol content : 4.8%
Recipe Makes : 5.0 gallons
Total Grain : 9.01 lbs.
Color (srm) : 31.2
Efficiency : 81%
Hop IBUs : 28.4
Ingredients
Malts/Sugars:
1.00 lb. Crystal 40L
5.80 lb. Klages 2-Row
1.08 lb. Pale Ale
0.13 lb. Chocolate
1.00 lb. Special Roast 50
Hops:
0.50 oz. Saaz 3.5% 1 min
0.50 oz. Fuggles 3.2% 5 min
0.50 oz. Fuggles 3.2% 25 min
1.00 oz. Northern Brewer 7.5% 50 min
Yeast: Wyeast Scottish Ale yeast
Water:
Boil temperature of water: 212F
Grain Starting Temperature: 72F
Desired Grain/Water Ratio: 1.33 quarts/pound
Strike Water: 3.00 gallons of water at 170F
First Mash Temperature: 153F
Water Absorbed by Grain: 0.90 gal
Water Evaporated during boil: 1.17 gal
Wort Left in Brewpot: 0.33 gal
Add 4.40 gal of water to yield 5.0 gal of wort
Procedure
Notes:
Using Kohl's spring water for mash and brewing. I believe there was
a bit too much water on mash-in, which would account for a mash-in
temp of 153.7 degrees F.
Added one Tbsp. Burton water salts to mash water, which may not have
been quite enough, considering the pH at mash-in of somewhere between
5 and 6. 2T may have worked better.
There was a black, quick reaction to iodine as expected at mash-in.
Mashed for 2 hours. Maintained temperature well in pre-heated oven.
At half hour of mash, already iodine negative.
Sparged with 4 gallons distilled and 0.4 gallons tap water at 170
degrees F. Recirculated about 1 gallon. Stopped runoff when runoff
S.G. was 1.020--by measuring the water needed, emptied lauter tun
before S.G. dropped to the 1.008 cutoff. The system must be more
efficient than assumed. Could have possibly obtained another half
gallon if I'd prepared the sparge water.
Added 1/2 tsp. Irish moss, then brought wort to boil. Boiled for 20
minutes, then added 1 oz. Northern Brewer 7.5% hops. Boiled for 45
minutes, then added 1 oz. Fuggles 3.2% hops. Boiled for 5 minutes,
cooled with wort chiller, strained off hops to fermenter, and
pitched Wyeast Scottish Ale yeast directly from packet; didn't make
starter.
Log Entries
Date Started : 11/09/1996
Date Bottled : 11/25/1996
Starting Gravity : 1.050
Ending Gravity : 1.010
Alcohol content : 5.2%
Hop IBUs : 28.40
Pitched directly from Wyeast packet. Bubbling at two days.
Done fermenting at 5-6 days. Bottled 10 days later.
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