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Scottish Export
Strong Scotch Ale • All Grain • 20 L
Relationship grain/water 2.2 Mash 68-69ºC Take 1/3 of what comes out of the mash tun as first removal and bring it to a pot to cook it up to be as caramel or Malta. Dump in the cooking pot and add the rest of the removing more water from the washing.
October 3, 2012 am 09:11am
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Ingredients (All Grain, 20 L)
- 5 kg
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 kg
Munich Malt; International Malting
Munich Malt; International Malting
Traditional European style.
- 0.15 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 kg
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 0.3 kg
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 20 g
Cascade - 7.1 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 14 g
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
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: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.031 | 1.018 - 1.056 | |
| Color: | 21.2 SRM | 14 - 25 | |
| Alcohol: | 7.6% ABV | 6.5% - 10% | |
| Bitterness: | 25.3 IBU | 17 - 35 | |
Discussion
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