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 - ([email protected])