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HerbalJoe's 60 Billion Shilling
Scottish Light 60/- • All Grain • 6 gal
Based on Jamil's recipe. Going to try and harvest yeast from this batch.
October 27, 2007 pm 07:45pm
4.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 4.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .37 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .12 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .75 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Mash at 158F for 60 min. Boil 60 minutes. Ferment at 65F. The American Chocolate is actually Pale Chocolate.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: A - Scottish Light 60/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.033 | 1.030 - 1.035 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.013 | |
| Color: | 15.8 SRM | 9 - 17 | |
| Alcohol: | 2.8% ABV | 2.5% - 3.2% | |
| Bitterness: | 14.0 IBU | 10 - 20 | |
Discussion
Brewed 10/27/07
2007-10-27 7:46pm
Brewed it today. Everything went well, but I overshot my gravity a little. Ended up with 1.037. Still pretty close, so I think it'll turn out fine. Going to use this batch to grow yeast and try harvesting it for the first time. #23
Bottled 11/4/07
2007-11-04 8:45pm
Yep, bottled it today. Kinda hard to tell how this is gonna taste. It was definitely a little watery, but it seemed to have a good flavor. Had a very "beer" like flavor that I can't really compare to anything else, but it's something I definitely recognized. Perhaps it will be more apparent after carbonation and tasting a chilled sample. There was a fair amount of residual sweetness. As long as this carbonates well I think it will be pretty enjoyable. Might need some time to mellow out though. Saved the yeast as planned and will use it whenever I need a bunch of 1056.
Brewed again 9/7/08
2008-10-19 2:57pm
Brewed it again, changed the recipe to this: 5.5 lbs Maris Otter 1 lb Crystal 40 8 oz Munich 8 oz Honey 4 oz Crystal 120 3 oz Simpson's Extra Dark Crystal 3 oz Pale Chocolate .9 oz Goldings (5ª) Boiled 60 min. Used 1/2 spring water, 1/2 tap water. Acidified water to 4.8 pH. Mashed at 158F, mash pH was 5.19. Mashout temp was 165F. Sparge pH was 5.35. Boiled 100 min, original gravity was 1.034. Initial chill temp was 67F. Chilled to 63F in fridge and pitched about 130 billion yeast cells. Fermented at 65F. #84
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