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Sogydogy
Scottish Export 80/- • All Grain • 25 L
My first actual try to an Adelscott replica. Add 6g/l of cane sugar for carbonation, alcool by volume reaches 5.0%.
October 31, 2006 am 04:54am
0.0/5.0 0 ratings
Ingredients (All Grain, 25 L)
- 4 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1/4 kg
Belgian Special B
Belgian Special B
- 3/4 kg
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 1/3 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 kg
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1/2 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 28 g
Cascade - 6.7 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 13 g
Liberty - 4.1 AA% pellets; boiled 10 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.016 | |
| Color: | 15.9 SRM | 9 - 17 | |
| Alcohol: | 4.8% ABV | 3.9% - 5% | |
| Bitterness: | 21.3 IBU | 15 - 30 | |
Discussion
Too much smoked!
2006-12-14 5:09am
Probably peat smoked malt should be reduced by half, substituted by some lighter smoked malt.
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