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Pantry Purge Lager
Scottish Light 60/- • Partial Mash • 8 gal
October 25, 2000 pm 07:47pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 8 gal)
- 2 1/2 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 1/4 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1/4 lbs
German Light Crystal
German Light Crystal
- 3 lbs
Extra Pale; Morgans
Extra Pale; Morgans
For making very pale ales and lagers.
- 1/4 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Fuggle - 3.1 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/2 oz
East Kent Goldings - 5.9 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1/4 oz
East Kent Goldings - 5.9 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
This 8-gallon batch is split into two batches. One receives a Trappist 3787 yeast and the other is pitched with 1728 Scottish ale. Fermentation temp for both is in the low 50's Farenheit.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: A - Scottish Light 60/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.034 | 1.030 - 1.035 |  |
| Terminal Gravity: | 1.008 | 1.010 - 1.013 | |
| Color: | 16.7 SRM | 9 - 17 | |
| Alcohol: | 3.3% ABV | 2.5% - 3.2% | |
| Bitterness: | 12.9 IBU | 10 - 20 | |
Discussion
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