Kai
Fermentation Assistant
- Joined
- 1/4/04
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- Reaction score
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Och Aye 80/~
Ale - Scottish Export AleAll Grain
Brewer's Notes
I'd like to preface this by saying I have not brewed this exact recipe, it is a revision based on changes I felt needed to be made to my original recipe. The original used 2% CaraAroma rather than dark english crystal and had a completely unnecessary 2% medium peated distiller's malt in it. It also fermented from 1.056 - 1.006 with a too-healthy 1728 culture. Regardless, it was a marvellous beer and I wish I still had some.
I'm confident this revision is a better beer, I'd ferment at 14-15 and mash at 66. I'd also toy with adding another 1% roast barley if you'd like something a little darker. Use a slightly smaller starter than you would usually, and boil down 4 litres of the first runnings to 2L.
I'm confident this revision is a better beer, I'd ferment at 14-15 and mash at 66. I'd also toy with adding another 1% roast barley if you'd like something a little darker. Use a slightly smaller starter than you would usually, and boil down 4 litres of the first runnings to 2L.
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 4.85 kg | Bairds Golden Promise Pale Ale Malt |
| 0.1 kg | TF Dark Crystal |
| 0.05 kg | JWM Roast Barley |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 24 g | Northdown (Pellet, 8.5AA%, 60mins) |
Yeast
 | 600 ml | Wyeast Labs 1728 - Scottish Ale |
22L Batch Size
Brew Details
- Original Gravity 1.054 (calc)
- Final Gravity 1.016 (calc)
- Bitterness 23.1 IBU
- Efficiency 75%
- Alcohol 4.93%
- Colour 26 EBC
Fermentation
- Primary 14 days
- Secondary 14 days
- Conditioning 4 days
