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Monster Media 1993 #2
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1993-07-10
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Export style of Scottish Ale Charlie Papazian/Boulder 72210,2754
Scotch ale Steve Downey/Ossining NY 71630,330
Blue Tartan Scotch Ale John D. Gosselink/IA 72740,71
---------------------------
#: 147702 S14/General Homebrewing [WINEFO]
02-Nov-92 10:41:23
Sb: #147195-Peat Malt
Fm: Charlie Papazian/Boulder 72210,2754
To: Rich Fortnum (Toronto) 76535,3445
Well I brewed it this weekend. The recipe was designed to make a kind of
Export style of Scottish Ale.
Mashed
3# Peat malt
2# Vienna Malt
1.5 # 20-30 lovibond crystal
[infusion mash at high end]
Added 4# light dried M&F malt extract
1 oz. Styrian goldings for one hour
1 oz English goldings for 20 minutes.
1.054 O.G for making 6.5 gallons
The peat malt turns out to be about 30% give or take 5%. If I'd do'd it again
I'd cut back the peat to 15%. The smokey character of the wort was mighty
high. Not quite what I was aimin' for, but we'll see what I do get in about 6
weeks or so
By the way I can only imagine that this peat smoked malt is made for the
whiskey biz and that it is high protein malt.
---------------------------
Sb: Scotch ale
Fm: Steve Downey/Ossining NY 71630,330
My recipe was as follows,
2 bags Yellow Dog
1 pound light DME
1/4 pound toasted malt
1/2 pound crystal 20L
1/4 pound chocolate
1/2 oz cascades in boil
no finishing hops
90 min boil (hoping to carmelize some of the malt)
Wyeast Whitbread Ale
I dont have OG or FG on hand, but %alcohol was a little over 6, as I recall.
This is underhopped deliberately in order to bring out the malt. If I brew it
again, I'd sub amber DME and add more crystal, maybe 1 to 1 1/2 pounds to add
more carmel. It needs more body, as it is. Good beer, though.
Its not quite the strength of Scotch Ale, more around a Scotish Heavy /70.
---------------------------
Fm: John D. Gosselink/IA 72740,71
SCOTCH ALE
I just brewed this scotch ale and am enjoying it very much. I call it Blue
Tartan Scotch Ale. I thought I had uploaded it, but guess it slipped by me.
This is for a 5 gal. batch, so you may have to play with the amounts.
Here it is...
Blue Tartan Scotch Ale
John Gosselink
Ingredients:
2 cans (8#) Alexanders light malt
1 # crystal malt 80 L.(crushed)
1/2# chocolate malt (crushed)
1 oz. Perle hops (boil)
1 oz. Tettanger hops (American)
(finish)
1 tsp. Irish moss
1 pkt. Doric yeast
3/4 c. corn sugar (for bottling)
Directions:
Place both grains into hop bags and put into 2.5 gal. of cold water. Heat the
water to 170 deg. F. and remove the grains.
Add the malt extract to the water and bring to a boil for 30 minutes. Add the
Perle hops and boiled for 50 minutes. Add Irish moss and boil for 10 minutes.
Turn off heat and add Tettanger hops for 10 minutes. Sparge into cold water.
While finish hops are working put Doric yeast into warm water to rehydrate it.
Put wort into carboy and add yeast when cool. Put on blow off tube and watch
the action!
Total boil time is 90 minutes to get some carmelization of the malt.
Notes:
2/17/92-- Brewed wort and placed into carboy at 11:00 am
OG -- 1.059
FG -- 1.025
OG reading was questionable.
2/22/92-- Bottled 6 Grolsch and 40 longnecks.
3/14/92-- The taste is still developing, but I am enjoying it very much. I
think I will do this one again.
If you do this please let me know.