Off Kilter Strong Scotch Ale
A ProMash Recipe Report
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AHA Style and Style Guidelines
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08-B Scottish Ale, Scottish Heavy
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Min OG:
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1.035
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Max OG:
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1.040
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|
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Min IBU:
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12
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Max IBU:
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20
|
|
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Min Clr:
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10
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Max Clr:
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19
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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17.08
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|
|
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Anticipated OG:
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1.095
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Plato:
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22.73
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Anticipated SRM:
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16.3
|
|
|
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Anticipated IBU:
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32.9
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|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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%
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Amount
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Name
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Origin
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Extract
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SRM
|
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58.5
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10.00 lbs.
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Pale Malt(2-row)
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America
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1.054
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2
|
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11.7
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2.00 lbs.
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Toasted Malt(2-row)
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America
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1.010
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30
|
|
3.9
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0.67 lbs.
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Crystal 80L
|
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1.003
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80
|
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3.9
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0.67 lbs.
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Wheat Malt
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America
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1.004
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2
|
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0.5
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0.08 lbs.
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Scottish Peated Malt
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|
1.000
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5
|
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17.6
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3.00 lbs.
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Light Liquid Malt Extract
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|
1.021
|
7
|
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2.0
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0.33 lbs.
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Brown Sugar
|
|
1.002
|
30
|
|
2.0
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0.33 lbs.
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Malto-Dextrin powder
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|
1.000
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0
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Exract represented as SG.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.00 oz.
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Goldings - E.K.
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Whole
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4.75
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17.3
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60 min
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1.00 oz.
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Goldings - E.K.
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Whole
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4.75
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15.5
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45 min
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WYeast 1728 Scotish Ale
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Mash Type:
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Single Step
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|
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Grain Lbs:
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14.08
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|
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Water Qts:
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0.00
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Before Additional Infusions
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|
Water Gal:
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0.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.00
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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0
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0 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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The peated malt isn't really necessary if you have an adequate starter of this yeast. Additionally, if I mashed in and held closer to 156o-158o, I probably could pass on the malto dextrin powder. I usually boil this for at least 2 hours, taking a gallon of the first runnings and simmering it down to a quart or so and adding back into the pot to obtain additional caramel notes.
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Generated with ProMash Brewing Software |