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Peat Scotch Ale
Scottish Export 80/- • Extract • 5 gal
Extract Scotch ale with peat
December 30, 2013 am 01:11am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.53 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.21 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.23 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.18 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 4.85 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.29 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 0.32 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 oz
Whitbread Golding (WGV) - 6.0 AA% pellets; boiled 60 min
Whitbread Golding (WGV)
Traditional English hop with a sweet and fruity aroma.
- 0.25 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Steep Grains in 1 Gallon of 150 Degree water for 20 Minutes. Strain Grain water into yourbrew pot, rinse grains with 1 gallon 150 Degree water. You should have 2 gallons water in your pot, brint to a boil and add Dry Malt Extract, sugar and first hop. After 45 minutes add the second hop. Boil 15 more Minutes and cool for 15 minutes Pour into Fermenter adding cold water to a volume of 5 1/8 Gallons. When wort reaches a temperature of 70 degrees add yeast. When airlock stops bubbling you are probably done. Bottle with 1 1/4 cups DME or 3/4 cup corn sugar mixed boiled 2 cups of water.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 17.3 SRM | 9 - 17 | |
| Alcohol: | 5.0% ABV | 3.9% - 5% | |
| Bitterness: | 32.0 IBU | 15 - 30 | |
Discussion
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