Brew #33 - MacDaril's Ale

   Category         : Scottish Export Ale
   Method           : Full Mash
   Starting Gravity : 1.046
   Ending Gravity   : 1.012
   Alcohol content  : 4.5%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 24.25 lbs.
   Color (srm)      : 20.6
   Efficiency       : 75%
   Hop IBUs         : 23.6

Malts/Sugars:
    4.00 lb.    DWC Pilsner
   18.00 lb.    Pale Ale
    2.00 lb.    Crystal 40L
    0.25 lb.    Roast Barley

Hops:
   1.00 oz.    Fuggles         4.6%   60 min
   1.00 oz.    Kent-Goldings   6.7%   60 min
   1.00 oz.    Fuggles         4.6%   45 min

Boil temperature of water: 212F
Grain Starting Temperature: 80F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 6.06 gallons of water at 172F
First Mash Temperature: 156F

Notes:
GRAIN BILL:
Marris Otter & DWC Pils pale = 90%; Crystal 40L = 8%;
and Roasted Barley = 2%.
These are recommended percentages according to Daniels.
Using roast barley & residual sweetness determines more
what makes a Scottish Ale than does the yeast. It should
have minimal hop flavor, aroma & bitterness.
According to Noonan, the profile for a Scottish Ale should
be "softly malty to slighly roasty", with a "burnished copper
to brown color". Water profile should be:
"high calcium, sodium, carbonate & chloride, but low
in sulfate".

- Mash at high temperature (154 - 158F), tthick mash.
- Reach high sparge temp quickly.
- Long boil - caramelize in kettle (90 minnutes)
- Hop at 45 to 60 minutes. Use East Kent GGoldings or Fuggles.
- Add Irish Moss @ 15 minutes.

YEAST:
Wyeast #1728 Scottish Ale Yeast - Ideally suited for
Scottish-style ales, and high gravity ales of all types.
Flocculation high; apparent attenuation 69 - 73 %.
Alternate yeasts include: #1338, #1084 or #1056.

FERMENT:
Cool - below 65F if possible (55 - 70F)

PROFILE COMPARISON:
              Min     Yours    Max
OG           1.040    1.046   1.050
Alc %          4.0    4.5     4.5
IBUs          15.0   23.6    25.0
Color (srm)   10.0   20.6    19.0