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Commando Kilt
Strong Scotch Ale • Partial Mash • 5 gal
Freeballin, Breezy Britches, Commando-style Beer, because what else would you wear with yer kilt?
October 17, 2002 pm 04:04pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 11 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
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 2 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.
- 1 oz
Ahtanum® - 8.0 AA% whole; boiled 60 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 1 oz
Ahtanum® - 8.0 AA% whole; boiled 15 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 1 oz
Ahtanum® - 8.0 AA% whole; boiled 1 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 1 tbsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
- 2 oz
Peat Malt - (omitted from calculations)
Peat Malt
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Mashed at 150F for approx 1 hour, Sparged with 175F for a little less. Hops are not accurate, more of a guess on variety and bitterness. First wort hopped this one. Was off on the mash liquor quantity and had to add one gallon and 2 lbs DME to the boil to try and make up for it. Quantity of wort in fermenter looks too low, next time will have to do better on my liquor calcs/planning. Fermenter sat at 55F for two days before I discovered my apartment is not a standard 60-70F... big lag. Moved it into a different room and pumped up the heat to approx 70. Its fermenting along nicely now with a ton of cold break. Crossing my fingers the lag was ok.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.017 | 1.018 - 1.056 | |
| Color: | 11.9 SRM | 14 - 25 | |
| Alcohol: | 7.2% ABV | 6.5% - 10% | |
| Bitterness: | 42.4 IBU | 17 - 35 | |
Discussion
Taste
2002-11-26 1:27pm
Damn this is a goood scotch ale! damn damn damn fine! Makes me want to drink a pint and run around in a plaid skirt!
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