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NJC McEwans Scottish Ale

NJC McEwans Scottish Ale

Scottish Heavy 70/- : Extract : 5.5 gal

NCostello

First time brewing this, looking for a nice summer ale.

April 28, 2013 at 12:17pm

0.0/5.0 0 ratings

Ingredients (Extract5.5 gal)

  • .25 lbs Roast Barley; Bairds Malt

    Roast Barley; Bairds Malt

    This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.

  • 3.13 lbs Crystal 60; Great Western

    Crystal 60; Great Western

    Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.

  • 3.00 lbs CBW® Golden Light Powder (Dry Malt Extract); Briess

    CBW® Golden Light Powder (Dry Malt Extract); Briess

    Malty flavor. Characteristics & Applications: • CBW® Golden Light (Powder) is a dry, 100% pure malted barley extract made from 100% Briess malts and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.

  • .5 lbs Malto Dextrin

    Malto Dextrin

    Adds body and mouthfeel. For all extract beers. Does not ferment.

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1 oz East Kent Goldings - 5.7 AA% whole; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz East Kent Goldings - 5.7 AA% whole; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Fuggle - 5.7 AA% pellets; boiled 3 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • WYeast 1728 Scottish Ale™

    WYeast 1728 Scottish Ale™

    Ideally suited for Scottish-style ales, and high gravity ales of all types.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: B - Scottish Heavy 70/-

Range for this Style
Original Gravity: 1.052 1.035 - 1.040
Terminal Gravity: 1.016 1.010 - 1.015
Color: 22.6 SRM 9 - 17
Alcohol: 4.7% ABV 3.20% - 3.90%
Bitterness: 24.8 IBU 10.00 - 25.00

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