Isle Of Rhum - 60 Shilling Ale
|Beer:||Isle Of Rhum - 60 Shilling Ale||Style:||Scottish Light Ale|
|Type:||All grain||Size:||5 gallons|
|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-in 9-1/2 Qts 160°F water for 150°F rest for 10 min.; add 2 Qts
200°F water to raise temp to 155°F hold 45 min or until conversion.
Sparge with 14-1/2 Qts 172°F 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 64°F. Racked off cold-break after 2 days.
|Log:||Primary in glass at 60 - 65°F 13 days.
Secondary in glass at 60°F for 56 days, then 20 days at 50°F.
Cold condition under pressure for 20 days at 40°F.
|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,
Recipe posted 02/07/98.