Smitty's Scotch Ale |
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: 72.00 |
| Taste Notes: Full bodied, full flavored scotch ale from my recipe archive. Home toasted malt adds a disctinctive touch. |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 8.00 lb | Pale Malt (2 Row) US (2.0 SRM) | Grain | 78.97 % | | 1.00 lb | Home Toasted Malt (27.0 SRM) | Grain | 9.87 % | | 0.50 lb | Cara-Pils/Dextrine (2.0 SRM) | Grain | 4.94 % | | 0.50 lb | Caramel/Crystal Malt - 40L (40.0 SRM) | Grain | 4.94 % | | 0.13 lb | Chocolate Malt (350.0 SRM) | Grain | 1.28 % | | 0.50 oz | Pearle [8.00 %] (60 min) | Hops | 14.3 IBU | | 0.50 oz | Goldings, B.C. [5.00 %] (60 min) | Hops | 9.0 IBU | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 1 Pkgs | Irish Ale (Wyeast Labs #1084) | Yeast-Ale | |
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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: 5.01 % | Actual Alcohol by Vol: 4.56 % |
| Bitterness: 23.3 IBU | Calories: 223 cal/pint |
| Est Color: 12.4 SRM | Color: |
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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 |
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Single Infusion, Full Body, No Mash Out| Step Time | Name | Description | Step Temp |
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| 45 min | Mash In | Add 12.66 qt of water at 174.4 F | 158.0 F | |
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| 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 | |
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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. |
