Smitty's Scotch Ale

Brew Type: All Grain Date: 1/27/1995
Style: Scottish Export Ale (80/-) Brewer: Brad Smith
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.00 gal Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Brewhouse Efficiency: 72.0 %

Taste Rating (50 possible points): 38.0
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 [8.0%] (60 min) Hops 14.6 IBU
0.50 oz Goldings, B.C. [5.0%] (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
Estimated Original Gravity: 1.052 SG (1.040-1.050 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.014 SG (1.013-1.017 SG) Measured Final Gravity: 1.015 SG
Estimated Color: 12.4 SRM (10.0-19.0 SRM) Color [Color]
Bitterness: 23.8 IBU (15.0-36.0 IBU) Alpha Acid Units: 1.3 AAU
Estimated Alcohol by Volume: 5.0 % (3.9-4.9 %) Actual Alcohol by Volume: 4.6 %
Actual Calories: 223 cal/pint


Mash Profile
Name: Single Infusion, Full Body, No Mash Out Mash Tun Weight: 4.00 lb
Mash Grain Weight: 10.13 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.30 gal Adjust Temp for Equipment: Yes

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 Carbonation Volumes: 2.3 (1.5-2.3 vols)
Estimated Priming Weight: 3.9 oz Temperature at Bottling: 68.0 F
Primer Used: - Age for: 6.0 Weeks
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.