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Scottys Highland Ale
Inspired by Scotty's Strong ale, with Belgian & Imperial pale ale influence. Categorized as barley wine to better fit normal categories
| Brewer: | George | Email: | nobody@nowhere.man | |||||
| Beer: | Scottys Highland Ale | Style: | Barley Wine | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 99 IBU | |||||
| OG: | 1.096 | FG: | 1.012 | |||||
| Alcohol: | 10.8% v/v (8.5% w/w) | |||||||
| Water: | 1 gal Brita filtered water 2 gal bottled reverse-osmosis water 16 lb ice (2 gal)(r-o) |
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| Grain: | 1 lb. American 2-row 1 lb. American crystal 20L |
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| Steep: | mix 0.5 g brita water at 128� with 2lb grain in small kettle, adjust to 122�. Steep 30 min; add 0.5g 190� water, adjust to 158�, steep 30 min, drain & sparge with 1 gal 160� |
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| Boil: | 60 minutes | SG 1.160 | 3 gallons | |||||
| 12 lb. Light malt extract | ||||||||
| add 2 tsp brewers salts at start reserve 1 cup LME for conditioning, and 1 cup unhopped warm wort for starter. 2 tsp Irish moss, 1 at 50 min, one at end of boil |
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| Hops: | 1 oz. Columbus (15% AA, 60 min.) 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Columbus (15% AA, 45 min.) 1 oz. Centennial (10.5% AA, 45 min.) 1 oz. Columbus (15% AA, 30 min.) 1 oz. Centennial (10.5% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Centennial (10.5% AA, 15 min.) 1 oz. Cascade (aroma) 1 oz. Centennial (aroma) |
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| Yeast: | Safale S-58 Belgian Ale Yeast, started in 1 cup lme held back from boil (no hops in starter), with yeast nutrient. this starts to ferment while wort boils (1hr) and is pitched when wort is 76� | |||||||
| Log: | Recipe concocted Sunday Feb 27th 2011 using only LME and grains, no DME. Fri Mar 4 -- stopped bubbling (very slow Thursday); moved to secondary fermenter. sg 1.032, pa 4%; Sat 10am added 1/2 packet red star Pasteur champagne yeast wit 2tsp sugar & 12 tsp yeast nutrient to restart stuck fermentation. Thur mar 17. pa=3.4, sg=1.028n -- hardly moved in a week. Moved back to pail. Aerated during transfer and with wire whip. Added 2 oz yeast cake from batch after aeration Added another new yeast starter, 5 oz water, 2 oz light liquid malt extract, 1/2 pk Pasteur Champagne yeast, 1 oz yeast cake from current batch.Started at 105� F, grew for 2 hours before pitching. |
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| Carbonation: | 2.5 volumes | Dried Malt Extract: 7.72 oz. for 5 gallons @ 70°F | ||||||
| PLAN: 8 oz LME dissolved in 1qt of fermented wort, then added back to bottling bucket & stirred well. Using lme instead of calculated dme. Consider adding Pasteur Champagne yeast if not added earlier. Actual: Mar 24: sg 1.028 pa 3.4% no movement. added 1 pk Pasteur champagne yeast w nutrient, 40z lme, 8oz water, started 20 hrs before pitching. Saw some immediate bubbling, will bottle tonight. |
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| Tasting: | should be Hoppier and higher PA than Scotty's Strong Ale. | |||||||
Recipe posted 02/27/11.
