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IntroClass Scottish Ale

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed January 21, 2018

Specifics
Style: Scottish Light 60/-
Contributor: Chad Haatvedt
Yield: 5 gallons
Bitterness (Calc): 17 IBU (Daniels)
OG: 1.026
BJCP Style Info: Scottish Light 60/-
O.G.: 1.030 - 1.035
F.G.: 1.010 - 1.013
ABV: 2.5 - 3.2%
Bitterness: 10 - 20 IBUs
Color: 9 - 17 SRM
Info: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.

Commercial Examples: Belhaven 60/-, McEwan’s 60/-, Maclay 60/- Light (all are cask-only products not exported to the US).

General Information
Method: Extract
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
Malts and Grains
0.33 pounds American Chocolate Malt 6.2% of grist
0.06 pounds American Roasted Barley 1.2% of grist
0.33 pounds British Peat Smoked Malt 6.2% of grist
0.33 pounds Crystal Malt 60L 6.2% of grist
1.05 pounds Total Grain Weight 19.7% of grist
Non-Fermentables
1 tbsp Irish Moss @ 15 minutes  
Hops
0.50 ounces Cascade 6.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil
3.2 AAUs
0.50 ounces Cascade 6.4% Pellets @ 20 minutes
Type: Aroma
Use: Boil
3.2 AAUs
1.00 ounces Total Hop Weight 6.4 AAUs
Boil
Total Boil Time: 60 minutes
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.

 

 

IntroClass Scottish Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time: 60  
Original Gravity: 1.026 / 6.6° P  
     
     
     
     
Brew Day Notes
 

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