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Isle Of Rhum - 60 Shilling Ale

Brewer: Olde Phenomian Email: wortsbrewing@cyberportal.net
Beer: Isle Of Rhum - 60 Shilling Ale Style: Scottish Light Ale
Type: All grain Size: 5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 26 IBU
OG: 1.032 FG: 1.012
Alcohol: 2.6% v/v (2.1% w/w)
Water: Soft mash water treated with 2-1/2 tsp percipitated chalk, 1 tsp
Epsom Salts, 1/2 tsp gypsum and a pinch of plain table salt.

Soft sparge water treated with lactic acid to 5.2 pH.
Grain: 7 lb. Munton's pale 2-row
1 oz. HB British brown
1 oz. Roasted barley
2 oz. HB Peated 2-row
Mash: 66% efficiency
Mash-in 9-1/2 Qts 160F water for 150F rest for 10 min.; add 2 Qts
200F water to raise temp to 155F hold 45 min or until conversion.
Sparge with 14-1/2 Qts 172F water.

First runnings of 4 Qts removed from the lauter and set to a rapid
boil so as to carmelize during the balance of the sparge (45 min.).
Boil: *45 minutes SG 1.025 6.5 gallons
4 lb. 1st gal from lauter tun - Caramelized
The sparge is then added to the caramelized wort along with the
EKG Hops and boiled 45 min.. Kettle sat at rest 30 min after
knock-out before counterflowing into a "yeasted" carboy.
Hops: 1 oz. East Kent Goldings (6.6% AA, 45 min.)
Yeast: YCKC A34 McEwans Scotch Ale Yeast from slant (~1/2 cup starter)
pitched at 64F. Racked off cold-break after 2 days.
Log: Primary in glass at 60 - 65F 13 days.
Secondary in glass at 60F for 56 days, then 20 days at 50F.
Cold condition under pressure for 20 days at 40F.
Carbonation: Carbonate at 2.2 vol CO2; dispense at 7 psi.
Tasting: Very nice session beer... Head is high, color hits the mark,
malt/caramel flavors are light but discernable, slight hint of peat,
balanced hops.

Recipe posted 02/07/98.