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Kilt in the Rye
Scottish Light 60/- • Partial Mash • 5 gal
Bob K - sec7238@netscape.net,A healthy yeast starter is a must. This is best served at 45 degrees.
November 13, 2001 am 06:33am
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Ingredients (Partial Mash, 5 gal)
- 1 1/2 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 1/2 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 15/16 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 1 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 7/8 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1/2 oz
Fuggle - 4.8 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/4 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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: A - Scottish Light 60/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.034 | 1.030 - 1.035 |  |
| Terminal Gravity: | 1.008 | 1.010 - 1.013 | |
| Color: | 12.2 SRM | 9 - 17 | |
| Alcohol: | 3.4% ABV | 2.5% - 3.2% | |
| Bitterness: | 13.0 IBU | 10 - 20 | |
Discussion
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