BrewBlog: IntroClass Scottish Ale
Specifics
General Information
Method: Extract

This is a kit beer -- Brewers Best brand, Scottish Ale.  

It was donated by Wine Creations, in Grand Rapids, MN

 

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
3.30 pounds LME - Amber 61.7% of grist
1.00 pounds DME - Light 18.7% of grist
4.30 pounds Total Extract Weight 80.3% of grist
Reference
Malts and Grains
Non-Fermentables
1 tbsp Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Windsor Yeast
Manufacturer: Lallemand
Type: Ale
Flocculation: Very High
Attenuation: 75%
Temperature Range: 62–72°F
Amount: 12 gr
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Procedure

5 gallons of water in pot.  Steep grains until water reaches 168°F

Add extracts, bring to boil, do hot break and add first hops addition.

 

 

Tasting Reviews
2 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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