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The Dogs Bollocks Ale
Scottish Export 80/- • All Grain • 5.25 gal
My first all grain. Will have to see how this goes. Doing a 90 min. boil to caramelize the wort a bit. Mashing/boiling on kitchen stove. This should be the max. limit I'm able to do with this system.
May 25, 2008 pm 02:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 7.75 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.
- .125 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- .125 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- .31 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .37 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
East Kent Goldings - 5.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
East Kent Goldings - 3.0 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 3.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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 In - 20 min. @ 122F Mash - 60 min. @ 150F Mash Out- 10 min. @ 168 Single Batch Sparge 90 min. boil.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 15.7 SRM | 9 - 17 | |
| Alcohol: | 4.8% ABV | 3.9% - 5% | |
| Bitterness: | 26.5 IBU | 15 - 30 | |
Discussion
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