Smitty's Scotch Ale
Scottish Export Ale (80/-)

 

Type: All Grain

 Date: 1/27/1995

Batch Size: 5.00 gal

 Brewer: Brad Smith
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 72.0
Taste Notes: Full bodied, full flavored scotch ale from my recipe archive. Home toasted malt adds a disctinctive touch.
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.0 %
1.00 lb Home Toasted Malt (27.0 SRM) Grain 9.9 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.9 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.9 %
0.13 lb Chocolate Malt (350.0 SRM) Grain 1.3 %
0.50 oz Pearle [8.00%] (60 min) Hops 14.6 IBU
0.50 oz Goldings, B.C. [5.00%] (60 min) Hops 9.1 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 4.6 %
Bitterness: 23.8 IBU Calories: 223 cal/pint
Est Color: 12.4 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 10.13 lb
Sparge Water: 4.30 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 12.66 qt of water at 174.4 F 158.0 F 45 min

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.3
Pressure/Weight: 3.9 oz Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 42.0 days
Storage Temperature: 60.0 F  
 

Notes
Toast 1 lb of pale malt in your oven for 2 hours at 270 F to create the "Home Toasted Malt". Perform simple one stage mash at 158F for a full bodied taste. Peak flavor reached at approximately 12 weeks.