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Export Scotch Heather
Scottish Export • All Grain • 19.50 L
This is a residual style Scotch ale flavoured with heather tips. The color of the beer is intended to be red-purple, so 1lb of Carared is used. Since it is a residual style, the malt profile is not optimized. I prefer more biscuit, less honey.
March 17, 2016 pm 10:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 3.460 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.454 kg
Carared®; Weyermann®
Carared®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Perfect for adding red color values to red ales and Vienna lagers. Slightly aromatic. Contributes gentle maltiness as well as some body to finished beer. Recommended Quantities: Up to 25% of total grain bill Suitability (beer styles): Lagers: Red, Vienna, Bockbier Ales: Red, Altbier, Brown, Amber Wheat, Scottish
- 0.227 kg
Crystal 15; Great Western
Crystal 15; Great Western
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.
- 0.227 kg
Crystal 40; Great Western
Crystal 40; Great Western
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.
- 0.150 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.090 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.057 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 28 g
East Kent Goldings - 5.3 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 14 g
East Kent Goldings - 5.3 AA% pellets; boiled 0 min
East Kent Goldings
Mild, slightly flowery.
- 1 c
Heather Tips (dried) - Boil for 60 min. (omitted from calculations)
Heather Tips (dried)
Adds a unique floral gingery flavor.
- 1 c
Heather Tips (dried) - Add at the end of boil. Steep for 15 min. (omitted from calculations)
Heather Tips (dried)
Adds a unique floral gingery flavor.
- 1 c
Heather Tips (dried) - Add dry to the secondary. (omitted from calculations)
Heather Tips (dried)
Adds a unique floral gingery flavor.
- 1 tsp
Irish Moss - Boil for 15 min. (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.
-
Danstar Windsor
Danstar Windsor
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Notes
Add 1/12 tsp of campden powder to both mashing and sparging water. Add 1 tsp of gypsum to mashing water. 1 step temperature mashing at 67C for 90 min., with mash-out at 75.6C for 10 min. The actually used yeast was Brewceller's English yeast. Brewed on 3/19/16. Collected 20.00 litters for the primary fermentation. OG was 1.060.
Style (BJCP)
Category: 14 - Scottish Ale
Subcategory: C - Scottish Export
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.040 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 15.1 SRM | 12 - 20 | |
| Alcohol: | 4.8% ABV | 3.9% - 6% | |
| Bitterness: | 26.4 IBU | 15 - 30 | |
Discussion
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