Low Road to Loch Lomond

You take the high road! I prefer the low road, that's where I can get me a pint of this very tasty export ale. Malty to a fault with just a bit of hop bitterness to reel in the sweetness. 90 minute boil to help carmelize the sugars mmmmmmm! Carmely, estery goodness! Enjoy!

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
URL: http://bobsbeerandbbq.com
Beer: Low Road to Loch Lomond Style: Scottish Export Ale
Type: All grain Size: 5.0 gallons
Color:
37 HCU (~18 SRM)
Bitterness: 31 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.0% v/v (3.9% w/w)
Water: Tap
Grain: 7 lb. 8 oz. British pale
1 lb. German Munich
5 oz. Roasted barley
1 lb. Flaked barley
2 oz. Peated Malt
Mash: 70% efficiency
Mash in @ 152° for 60 Min. Sparge @ 170°
Boil: 90 minutes SG 1.036 7.0 gallons
Irish moss@ 15 min. to go in the boil
Hops: .25 oz. Kent Goldings (5% AA, 60 min.)
.25 oz. Centennial (10.5% AA, 45 min.)
.25 oz. Kent Goldings (5% AA, 30 min.)
.25 oz. Centennial (10.5% AA, 15 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
Yeast: WLP028 Edinburgh Scottish Ale Yeast
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.
Attenuation: 70-75%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
Does not ferment well less than 62°F
Alcohol Tolerance: Medium-High

Recipe posted 08/31/07.