2018 Scottish Export Ale
December 2018 – Eric wants to try his hand a beer making and we agreed upon a Scottish Ale. We had one at Jordan Brewing Company in Cary when we celebrated his birthday, and really enjoyed it.
Hopefully this one will turn out well. I cobbled a recipe together from several I looked at, and one of the guys at American Brewmaster helped me refine it.
|Malt||6# liquid light malt extract
2 lbs dry amber malt extract
1# dark brown sugar
8 oz maltodextrin
|Steeping Grains||1# crystal malt 60L
1/2# chocolate malt -340L
|Hops||1 oz Columbus (boiling)
1 oz Glacier (boiling)
1 oz Glacier (finishing)
|Yeast||Safale US 05|
|Priming||3/4 cup priming sugar|
|Put steeping grains in mesh bag. Heated 3 gallons water to 165 F and steeped the grains for 20 minutes. Let bag drain for 10 minutes. I found that shutting the heat off at 165 F, the wort dropped to 150 F in 17 minutes. Had to turn the heat back on for the last couple of minutes.
Brought wort to rolling boil. Shut off heat. Reserved 1 quart boiling wort. Added maltodextrin, dry malt, and liquid malt – stirring well after each addition. Used reserved wort to rinse the canisters the liquid malt came in.
Brought back to a boil, added, 1 oz Columbus hops. Boiled 40 minutes.
Added 1 oz Glacier hops. Boiled 15 minutes.
Added 1 oz Glacier hops. Boiled 5 minutes.
Transferred to primary fermenter. Diluted to 5.25 gallons with cold water. Used ice bath in sink to reduce temperature to 70 F.
Added yeast, sealed fermented, and place air lock.
|Racked into carboy.||10/19/2018
|Alcohol||Will have to check the SG when I open the first bottle. Forgot to do it before adding priming sugar. Based upon the recipe, I’m expecting 7%|
|Brewing Notes||Added all malt at the beginning of the boil and stirred it well. The last batch (chocolate-peanut butter porter) had me stir in half the dry malt at the end – it didn’t dissolve well. Not doing that again.|
|The instructions said the initial gravity would be 1.071 to 1.075, but I diluted a bit more, so my SG of 1.069 was good. I racked at 1.022 — the instructions say the final gravity will be 1.016 to 1.019, so that’s on target as well. I’ll let the carboy set for 1 to 2 weeks before bottling.|
|I’m really pleased with this yeast — the lees compacted tightly.|
|11/11/2018||Tasted a more bitter at bottling that I expected. Not bad, but more than I expected.|