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Heather Scotch Ale
Scottish Export 80/- • All Grain • 19.50 L
I tweaked the original recipe in the book "The Homebrewer's Garden." Special B was replaced by crystal 120 (actually, crystal 150 was used). Dried heather tips for brewing was used rather than dried heather blossoms. 10 cups of heather tips were added first wort, not at the begining of boil. 2 cups of heather tips were added at the end of boil, instead of straining the wort through them. I noticed the wort was very much like a tea. The direction on the package of my dried heather tips recommends to use 2 oz per 5 gallon. 5 cups of heather tips weighted about 1/2 lb, so, the recipe used hell a lot more of heather tips than normally recommended. We will see the result later.
May 5, 2010 am 05:21am
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.3 kg
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
- 0.285 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.285 kg
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 0.285 kg
Crystal 60; Crisp
Crystal 60; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.135 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 28 g
Northdown - 8.0 AA% whole; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- 10 c
Heather Tips (dried) - Add first wort. (omitted from calculations)
Heather Tips (dried)
Adds a unique floral gingery flavor.
- 2 c
Heather Tips (dried) - Add at the end of boil. (omitted from calculations)
Heather Tips (dried)
Adds a unique floral gingery flavor.
- 1 c
Heather Tips (dried) - Add dry to secondary fermenter. (omitted from calculations)
Heather Tips (dried)
Adds a unique floral gingery flavor.
- 0.5 tsp
Wyeast Nutrient - Boil with wort for 10 min. (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 1 tsp
Irish Moss - Boil with wort for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
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
The toasted pale malt was made at home, by toasting leftover pale malts in a microwave for 10 min. Normal 1 step mashing at 67-69C for 90 min. I added 1 tsp of gypsum at mash-in. I experimented with a first wort "herbing." I collected 21.5 litters, and added 4 litters of cold water to make 25.5 litters. Boiled for 90 min. Since some of the heather tips were spilt at the begining of boil, I added another 1/2 cup with the bittering hop. The final wort collected were 17.5 litters with OG 1.052. I added 2 litters of cold water to make 19.5 litters with OG 1.048. The wort tasted more like a tea than a beer wort, was pretty tasty indeed. Brewed on 4/30/10.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 14.9 SRM | 9 - 17 | |
| Alcohol: | 4.2% ABV | 3.9% - 5% | |
| Bitterness: | 35.3 IBU | 15 - 30 | |
Discussion
Tasted
2010-11-09 4:06am
Bottled on 6/11/10, and tasted. Very herby, due to the heavy use of heather tips. Almost no bitterness, probably over-powered by the strong heather flavor. It is like an alcoholic heather tea. We should drink this beer in spring.
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