Daril Brothers Homebrewery
Brew #55 - MacDaril's Scottish Ale II
9/2/2001 MacDaril's Scottish Ale II
Category : Scottish Export Ale
Method : Full Mash
Starting Gravity : 1.049
Ending Gravity : 1.012
Alcohol content : 4.7%
Recipe Makes : 14.0 gallons
Total Grain : 24.25 lbs.
Color (srm) : 18.4
Efficiency : 75%
Hop IBUs : 17.7
Malts/Sugars:
18.00 lb. British Two-Row
4.00 lb. Belgian Pilsner
2.00 lb. American Crystal 40L
0.25 lb. Roast Barley
Hops:
2.00 oz. L-Fuggles 5.5% 60 min
Boil temperature of water: 212F
Grain Starting Temperature: 75F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 6.06 gallons of water at 173F
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 slightly 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:
For this batch, I'll use Edme Dry Ale Yeast.
Alternate (Wyeast) yeasts include: #1728, #1338, #1084 or #1056.
FERMENT:
Cool - below 65F if possible (55 - 70F)
PROFILE COMPARISON @ 75% efficiency:
Min Yours Max
OG 1.040 1.049 1.050
Alc % 4.1 4.7 4.6
IBUs 15.0 17.7 25.0
Color (srm) 10.0 18.4 19.0
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Daril-Bill - 7/7/2001 - (darilbrothers@yahoo.com)
