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Hising Island Piobaireachd

Brewer: Robert Lundblad Email: maclowlife@swipnet.se
Beer: Hising Island Piobaireachd Style: Strong Scotch Ale
Type: Partial mash Size: 23 liters
Color:
41 HCU (~19 SRM)
Bitterness: 42 IBU
OG: 1.072 FG: 1.015
Alcohol: 7.4% v/v (5.8% w/w)
Water: Since tapwater in Gothenburgh is very soft
I've treated it with 0,5ml NaCl, 7,5ml CaSO4,
5ml MgSO4 and 2,5ml CaCO3. All measures are
made up for 19 litres of water. The chalk was
added to the mash directly.
Grain: 4100g British pale
500g British crystal 70-80L
50g British chocolate
50g British black patent
300g Raw barley
Mash: 75% efficiency
Mash-in with 10 litres 65°C of treated water.
Raise temp to 60°C for 20 minutes. Raise temp
to 70°C for 40 minutes. Lauter with 70-75°C
water to total volume of approx 26 litres.
Boil: 90 minutes SG 1.075 22 liters
1000g Light malt extract
500g Brown sugar
Irish moss is added the last 20 minutes of boil.
Hops: 28g Kent Goldings (5.9% AA, 60 min.)
15g Target (12.6% AA, 60 min.)
7g Kent Goldings (4.4% AA, 30 min.)
6g Kent Goldings (4.9% AA, 30 min.)
29g Kent Goldings (5.9% AA, 30 min.)
Yeast: Scottish Wye-yeast made up in starter.
Log: Added 4tsp of gelatine fining, dissolved in water
at bottling.
Carbonation: Dextrose, 7g/l.
Tasting: Tastes good after some time in bottle. Perhaps
too much hops for a trutype scottish beer but
very delicate malty flavour. Probably even better
after some more weeks in bottle.
Sláinte!

Recipe posted 01/12/00.