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Rasberry Honey Strong Ale

Rasberry Honey Strong Ale

Strong Scotch Ale • Partial Mash • 5 gal

Dr. Brian K. Bailey

Let me know how you like it DrBrianBailey@aol.com

October 17, 2002 am 08:38am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 5 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

  • 1/2 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1/2 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1/2 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.

  • 1/4 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 6 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1 1/2 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1/2 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1 oz East Kent Goldings - 5.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Lublin - 3.8 AA% pellets; boiled 15 min

    Lublin

    Mild. 'Noble'.

  • 1 oz Lublin - 3.8 AA% pellets; boiled 1 min

    Lublin

    Mild. 'Noble'.

  • 3 lb Frozen Rasberries - (omitted from calculations)

    Frozen Rasberries

  • 4 oz Rasberry extract - (omitted from calculations)

    Rasberry extract

  • Wyeast 1728 Scottish Ale™

    Wyeast 1728 Scottish Ale™

    Ideally suited for Scottish-style ales, and high gravity ales of all types.

Notes

MASHING 1. Mash in 3 ½ qts. @ 116ºF (44ºC) stir and check pH (should be 5.2-5.3) rest 10 mins. @100ºF (38ºC) 2. Add 3 ½ qts. water @ 144ºF (56ºC) stir and rest 30 mins. @ 122ºF (50ºC) stir q 5 min. 3. Add 3 ½ qts. water @200ºF (93ºC) rest 15 mins. at 150ºF (66ºC) 4. Raise mash temperature on stove slowly while stirring to 155F (68ºC) 5. Place in 170º oven for 30 mins. 6. Heat 3 gallons sparge water to 172ºF (77ºC) 7. Add enough water to lauter to be 3 to 4 inches above the false bottom. 8. Slowly add mash keeping the liquid level above the grain bed. 9. After all the mash is added gently stir the mash and let settle 5 to 10 mins. before vorlaufing begin draining, keep adding sparge water till gone. VORLAUF 1. To start the vorlauf operation, one simply opens the lauter tun hose clamp and allows the wort to drain into the pan. Initially, it will be cloudy and contain many particles. When the pan is full, close the clamp and gentlv return the wort to the top of the mash in the lauter tun. This operation is repeated until the wort starts to clear and few particles are visible. Two pans worth is usually sufficient. 2. The Sparge Water should be about the same amount as the batch size. Near the completion of the mash time, the sparge water should be heated in a pot to 170°-180° F. and carefully ladled (a 2 qt. pan will do nicely) into the sparge water bucket. Be sure the hose clamp is closed 3. Ideally the level of the wort in the lauter tun should be at or Just above the top of the grist. The lauter tun's hose clamp can keep the level from falling too low. The sparge bucket's hose clamp will keep it from getting too high. Output flow can be fine tuned by raising or lowering the lauter tun's hose. Try to regulate the flow so the sparge time is about 35-45 minutes. Sparging ends when the sparge water runs out or when the Brew Pot is filled to a safe boiling point BOIL 1. Bring wort volume up to 6-gallon level and let it drop to 5.5 gallons by the end of the boil. 2. Stir in 6 lbs liquid pale malt extract bring to a gentle but rolling boil, set timer for 60 minutes keep uncovered. 3. Skim off the foam during the first five minutes. 4. Add 2 tsp. of calcium carbonate. 5. After 40 minutes add hops East Kent Goldings 1 oz. and 1 tsp. 'rehydrated' Irish moss cover and boil for the remaining 20 minutes. 6. Ten minutes before end of boil add the remaining hops East Kent Goldings 1 oz Polish Lublin 1 oz. and 1 ½ lbs. honey, after a good stirring cover for the rest of the boil. 7. Add wort chiller to sanitize 10 mins. in hot wort. 8. End of boil add 1 oz Polish Lublin and 4 lbs. of frozen pasteurized raspberries Turn on water to wort chiller and cool to 24° C (75° F), after cooling to 90° F (32° C) add ½ gallon of pre-boiled ice. Let settle for one hour. Pour 5 times to aerate cooled wort Pitch yeast. Rack into 6-gallon glass carboy aerating the wort. Aerate well by stirring vigorously. Seal fermenter with airlock. Keep at 75°F until fermentation begins. Then cool to desired temperature. Signs of fermentation should be evident within one day. After first signs of ferment cool to 68°-72° F maintain till primary ferment is complete about 3-5 days. Bubbler will be less than 1 bubble per minute. Rack beer into a 5-gallon glass carboy let ferment and clear 5-7 days. Boil 1 pint of water for 5 minutes with ¾ cup of corn sugar add raspberry essence let cool to 75°F and mix in. Fill sanitized bottles to one inch from top, cap the bottles. Beer will be ready to drink in 2 weeks (better in 6 weeks). Store in cool dark area.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: E - Strong Scotch Ale

Range for this Style
Original Gravity: 1.086 1.070 - 1.130
Terminal Gravity: 1.022 1.018 - 1.056
Color: 25.1 SRM 14 - 25
Alcohol: 8.5% ABV 6.5% - 10%
Bitterness: 33.3 IBU 17 - 35

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