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Guilty Kilt
Strong Scotch Ale • Partial Mash • 5.00 gal
Bitterness listed here will not bebe accurate due to mash hopping.
March 8, 2001 pm 07:51pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.00 gal)
- 15 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
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- .375 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.25 lbs
Belgian Special B
Belgian Special B
- 1 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.
- 3.17 oz
Northern Brewer - 7.2 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.71 oz
East Kent Goldings - 3.7 AA% whole; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
This time used Mash Hopping. Check zymurgy vol.24, No. 1, pg.45 for info on that. I made assumptions on what the boil time would be for the flavoring hops... Mashed w/ flavor hops & 1tsp Gypsum @ 152F for 120 Min. Sparged with 1.75 gal @ 175F Add Extract & Boil for 90 min. 60 min before end of Boil, added bittering hops. Chilled to 68F, Pitch Yeast, Aerate, Primary for 2 Weeks, Secondary for 2 Weeks. This recipe came from Brew Your Own Vol.7, No.2, Winners Circle, we modified the hops amounts to compensate for the Mash Hopping. Looking forward to tasting it!
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: | 17.8 SRM | 14 - 25 | |
| Alcohol: | 8.5% ABV | 6.5% - 10% | |
| Bitterness: | 94.6 IBU | 17 - 35 | |
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