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Tim's Scottish Heavy
Scottish Heavy 70/- • All Grain • 6 gal
I was very pleased with this brew. High malt and low hop nose makes it go down easy. I prefer it over-carbonated. It has a thick rich head and head retention is perfect. It tastes like a brown ale without the bite or smokeyness normally pronounced in a dark brew.
January 23, 2002 pm 01:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 7.25 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .75 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .6 oz
Willamette - 5.5 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/4 oz
Willamette - 5.5 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/4 oz
Willamette - 5.5 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
White Labs WLP862 Cry Havoc
White Labs WLP862 Cry Havoc
Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.
Notes
Single infusion mash at 155 degrees. Ferment at 68 degrees for 5 days in primary and 9 days in secondary. Condition in bottle for two weeks.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: B - Scottish Heavy 70/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.037 | 1.035 - 1.040 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.015 | |
| Color: | 14.8 SRM | 9 - 17 | |
| Alcohol: | 3.6% ABV | 3.2% - 3.9% | |
| Bitterness: | 16.3 IBU | 10 - 25 | |
Discussion
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