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Scotsman
Scottish Export 80/- • All Grain • 5.5 gal
Malty smooth and complex.
June 19, 2005 pm 04:38pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 10 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 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .13 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 oz
Fuggle - 4.0 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.
-
White Labs WLP028 Edinburgh Scottish Ale
White Labs WLP028 Edinburgh Scottish Ale
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Notes
Mash high, 155-158F for fewer fermentables and a malty flavor. Pull the first two gallons of the first runnings and boil down to half a gallon.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 14.7 SRM | 9 - 17 | |
| Alcohol: | 4.9% ABV | 3.9% - 5% | |
| Bitterness: | 19.0 IBU | 15 - 30 | |
Discussion
Brew Summary
2005-06-19 10:33pm
Brewday went smoothly. Pitched a quart starter of WLP028 at 1 PM, and by 6:30 had kicked up a full krausen. OG turned out to be 1.054.
Kegged today
2005-07-09 9:14pm
Got my new kegging system up and running, and this was the beer to christen it with! It is not quite carbonated fully yet, but aside from some yeast bite, it is caramel-like sweetness, faint roastiness, and smooth hop character in the background. Update to follow once it is carbed and settled. UPDATE: excellent representation of the Scottish ale style. A quality beer. At first I thought the slight astringency/dryness I detected was a fault, but it turns out that it is expected in this beer. Hooray!!! I didn't screw up after all.
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