The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

HOPSCOTCH ALE

Based on a recipe suggested by Ray Daniels, this Scottish Export should please a malt-head.

Brewer: JIM BURGE Email: AUBURGE@AOL.COM
Beer: HOPSCOTCH ALE Style: SCOTTISH EXPORT
Type: All grain Size: 5.5 gallons
Color:
25 HCU (~13 SRM)
Bitterness: 20 IBU
OG: 1.050 FG: 1.018
Alcohol: 4.1% v/v (3.2% w/w)
Water: Filter Water
Add 1/4 - 3/8 tsp. Lactic Acid to Sparge Water or comparable adjustment for PH level of 5-5.5, esp. Sparge water.
Grain: 7 lb. British pale
12 oz. Belgian Munich
1 lb. 4 oz. Dextrine malt (Cara-Pils)
3.5 oz. Roasted barley
Mash: 80% efficiency
Mash-In at 130 & rest 15-20 mins.
Boost to 156-158 & rest for 90 mins or conversion
Mash-out at 168-170
Boil: 120 minutes SG 1.032 8.5 gallons
1 tsp. Irish Moss @ 15 mins.
1 tsp. Yeast Nutrient @ 15 mins.
Hops: 1 oz. FUGGLES (5.5% AA, 60 min.)
Yeast: Wyeast 1728 - Scottish Ale
Log: Ferment at 55-60 degrees.
Condition in secondary at 40-45 degrees for 3 weeks or more.
Carbonation: If bottle conditioning, careful how much malt xtract or corn sugar you use due to the high residual sugars left here (maybe 1/2 cup for 5 gals). After conditioning warm beer up for 48 hours to revive yeast for bottling.

Recipe posted 08/29/98.