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Off Kilter
Scottish Export Ale (80/-)
Type: All Grain
Date: 22/07/2011
Batch Size (fermenter): 6.00 gal
Boil Time: 60 min
Ingredients
Amt Name %/IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) 76.6 %
1.00 lb Amber Malt (22.0 SRM) 39.6 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) 49.6 %
0.38 lb Caramel/Crystal Malt -120L (120.0 SRM)3.6 %
0.06 lb Roasted Barley (300.0 SRM) 0.6 %
1.00 ozWilliamette [5.00 %] - Boil 60.0 min 16.9 IBUs
0.50 ozGoldings, B.C. [5.00 %] - Boil 30.0 min 6.1 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins)
1.0 pkgScottish Ale (Wyeast Labs #1728) [125.00 ml]
Beer Profile
Est Original Gravity: 1.051
SG Est Final Gravity: 1.017
Bitterness: 23.0 IBUs
Est Color: 11.1 SRM
Mash Profile
13.05 qt of water at 165.2 F158.0 F
Hold at 150F for 45 min
Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 10.44 lb
Sparge Water: 6.33 gal
Sparge Temperature: 168.0 F
Notes
Collect 1 gallon first runnings and boil for 1 hour (down to 1 quart), add to wort for last 15 minutes of boil

akr71 wrote:Collect 1 gallon first runnings and boil for 1 hour (down to 1 quart), add to wort for last 15 minutes of boil

Yes yes yes fucking YES!!!

But beware the diacetyl nazis:

Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl).

The last time I made this recipe, I barely got the carmelized wort into the kettle before my wife & daughter ran off with the pot to scrap the caramel out of it.

If this is the one you gave me two bottles of, its excellent. I just had the 2nd one and it was even better the first. You said it might have been contaminated, but it was spot on.

mgc wrote:If this is the one you gave me two bottles of, its excellent. I just had the 2nd one and it was even better the first. You said it might have been contaminated, but it was spot on.

If you kept it in the fridge, it would last longer but I've tried several that were stored at room temp & there was definitely some unplanned funkyness there.

Thinking about trying this as my first Scottish Ale, but have a question about possible hop substitution. If I used 0.4oz Williamette in place of the 0.5oz Goldings BC, how would the beer change? I've got that amount of Williamette on-hand, and if I wouldn't be missing anything taste-wise, I'd rather use what I have on-hand.

Thanks,
Keely.

Willamette will be a fine sub for BCG.

Thanks, X!

-Keely

Re-brewing this one myself Friday. Hoping I can upgrade that bronze medal

Hey there...
I've never brewed a scotish ale before.

so you boil 1 gal of the first runnings down to a quart...then add that 1 quart of wort to your main boil at 15min?

sounds awesome...thanks for the recipe...

jacinthebox wrote:Hey there...
I've never brewed a scotish ale before.

so you boil 1 gal of the first runnings down to a quart...then add that 1 quart of wort to your main boil at 15min?

sounds awesome...thanks for the recipe...

Yes, that's it. The roast barley is only there for color. In fact I usually throw it in just before the sparge, not with the mash, so that you minimize the amount of roast flavor in the end product. Somehow I missed that when first posting the recipe.

sounds great...thanks

I'm hoping to do a batch of this this weekend.

In reading up in Scottish Ales there's lots of talk of two things:

* fermenting very low (13*C/55*F) and pitching extra yeast to compensate
* aging at 4*C/40*F for up to two months (!!) before packaging

Have any of the folks who've made this recipe done either of these?




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