The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Scottish Ale

This was my first all-grain beer. My boss at the brewstore loved it!

Brewer: VODIE Email: vodeez1@home.com
Beer: Scottish Ale Style: Scottish Light Ale
Type: All grain Size: 5.5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 28 IBU
OG: 1.068 FG: 1.007
Alcohol: 7.8% v/v (6.1% w/w)
Water: Filtered water from local water store. A habit I've gotten into.
Grain: 3 lb. American 2-row
9 lb. German Pilsner
1/2 lb. American crystal 90L
3/4 lb. British Carastan
Mash: 75% efficiency
I originally did a single infusion mash (160° -165° for 1 hr.) but have since added a protein rest (122° for 30 min.) on my second batch.
Boil: 60 minutes SG 1.057 6.5 gallons
I added 2 tsp. Irish moss as a habit to help with clarity.
Hops: 2 oz. Fuggles (4.75% AA, 60 min.)
2 oz. Hallertauer Hersbrucker (aroma)
Yeast: 1007XL German Alt
Log: Primary - 3 days @ 65°-70°. Secondary - at least 2 weeks @ 40°-50°. The Alt Yeast takes a little while to settle.
Carbonation: For kegging I prefer the shake method. If possible apply CO2 thru the out port. Keep keg @ 28°-32°. Bleed excess then apply 25 lbs. pressure and shake for about 45 sec. to a minute once a day for 2 days. Let rest two days.
Tasting: The Alt Yeast leaves a dry, crisp finish. We made a 10 gallon batch at the brewstore with 1056 American Ale in one batch and 1338 European Ale in the other to achieve a little more sweetness...and...because we can. I plan on using 2206 Bavarian Lager Yeast on my next batch. Thus the name "Can't Fail". I shared this beer with a lot of friends but plan on keeping the next one for myself. Good Luck and Good Beers!

Recipe posted 08/10/01.