Kilt Lifter, A Scottish Wedding Beer
Strong Scotch Ale

 

Type: All Grain

 Date: 1/2/2005

Batch Size: 5.50 gal

 Brewer: Fred Bonjour
Boil Size: 7.99 gal Asst Brewer:
Boil Time: 120 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 74.5
Taste Notes: 1st Place Scotch Ale Michigan State Fair 2005 (43 points) BOS judges said this beer will improve for the next 2 years.
 

Ingredients

Amount Item Type % or IBU
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 61.0 %
6 lbs Munich I (Weyermann) (7.1 SRM) Grain 22.9 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.8 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.8 %
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 3.8 %
1 lbs Caravienne Malt (22.0 SRM) Grain 3.8 %
4.0 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 1.0 %
2.00 oz Goldings, East Kent [4.10%] (60 min) Hops 17.7 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.133 SG

 Measured Original Gravity: 1.133 SG
Est Final Gravity: 1.035 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 12.9 % Actual Alcohol by Vol: 15.1 %
Bitterness: 17.7 IBU Calories: 643 cal/pint
Est Color: 21.2 SRM Color:
Color
 

Mash Profile
Mash Name: Infusion 146 158 Total Grain Weight: 26.25 lb
Sparge Water: 4.89 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Low Mash Add 25.99 qt of water at 160.2 F 146.0 F 40 min
High Mash Decoct 5.22 qt of mash and boil it 156.0 F 40 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
1st Place Scotch Ale Michigan State Fair 2005 (43 points) BOS judges said this beer will improve for the next 2 years.
2/21/2005 first tasting, this is drinkable now and is an awesome brew.
Purpose of the mash is to maximize the fermentability of the wort. This is a big beer and will have enough residual for style
Frequent agitation of fermenter.
1/13/2005 - 16.5 brix 1.027 80% attenuation
1/21/2005 - 15.5 brix 1.019 86% attenuation - bottled 3/4 c corn sugar