Illiterate, Illegitimate, and Yet Unnamed Scottish Light Ale < Batches

Batch No:	31
OG:	1.036
OG (Plato):	9.04° P
Reading 1:	1.010 (6 days)
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	3.73° P
App. Atten.:	71.7%
Real Atten.:	58.7%
Status:	Bottled

General Information

Method:	All Grain
Cost:	35

Introducing our friend Eric to brewing, and were looking for a pale ale. Meanwhile, I was looking for something light where I could use an Irish Ale yeat. Strictly speaking, this one should get a Scottish Ale yeast, but all those guys were related anyway, right? I mean, my family is Scotch, Irish, Welsch, and Presbyterian all rolled into one.

Comments

Light, slightly roasty-tasting. The caramel really shines through. Deep brown in color.

Light, slightly roasty-tasting. The caramel really shines through. Deep brown in color.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

6.00 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

88.9% of grist

0.38 pounds

Flaked Barley

Color (L):	1.5 °L
Info/Use:	Helps head retention, imparts creamy smoothness. For porters and stouts.

5.6% of grist

0.19 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

2.8% of grist

0.19 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

2.8% of grist

6.75 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	6.7 pounds
Grain Absorbtion:	1.4 gallons
Total Water Needed:	9.1 gallons	6.7 gallons (runoff) + 1.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	2.2 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.9 gallons	9.1 gallons (total water) – 2.2 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1 tsp

Irish Moss @ 15 minutes

Hops

0.85 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

4.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

4.1 AAUs

0.85 ounces

Total Hop Weight

4.1 AAUs

Procedure

Mash at 153 and collect 6.5 gallons. Boil the first gallon of wort from the mash over high heat until reduced by 50%. The purpose is to create carmelization of the wort. Boil for 120 minutes. Add hops at 60 minutes. Add Irish Moss at 15 minutes.

Mash at 153 and collect 6.5 gallons.
Boil the first gallon of wort from the mash over high heat until reduced by 50%. The purpose is to create carmelization of the wort.
Boil for 120 minutes.
Add hops at 60 minutes.
Add Irish Moss at 15 minutes.

Fermentation

Primary:	7 days @ 68° F
Secondary:	7 days @ 68° F

Tasting Reviews

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Bottle Label

The Illiterate, Illegitimate, and Yet Unnamed Scottish Light Ale Label

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