BeerBorg

I've been lining up some lighter session beers as I get my AG system dialed in. This is a second attempt on a 70. The recipe is from Bertus Brewery - http://www.bertusbrewery.com/2014/01/scottish-70.html . Only differences are I scaled mine to 2.5 gallons, and realized I got slightly less Maris Otter than I should have so added a bit of sugar to bump the gravity a tad.

My first attempt was a travesty, it was my first BIAB ever, and I discovered after that my thermometer was grossly inaccurate and mashed way too high. That batch I tossed some amylase enzyme in and we'll see what happens...

So I decided BIAB is not my thing and built a 5 gallon cooler mashtun more or less from ScreweyBrewer's template on his website (Thanks!). I also picked up a Thermoworks pocket digital thermometer which is awesome. This is my third AG batch with this system. The first batch my efficiency was low but after chatting with FedoraDave, my 2nd batch (Kolsch) and this one came in perfect, all my numbers came in right where they were supposed to.

Even though it's taking me a long time for AG (about 6.5 hours start to finish) I'm finding I really enjoy the whole process with AG brewing. And an added bonus I took a peek downstairs and 3 hours later already have so yeastie action...




BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Scottish 70
Brewer: Ssorck
Asst Brewer:
Style: Scottish Heavy 70/-
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 3.31 gal
Post Boil Volume: 2.81 gal
Batch Size (fermenter): 2.50 gal
Bottling Volume: 2.15 gal
Estimated OG: 1.039 SG
Estimated Color: 13.7 SRM
Estimated IBU: 20.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 62.6 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 13.9 %
4.0 oz Honey Malt (25.0 SRM) Grain 3 7.0 %
4.0 oz Munich Malt - 10L (10.0 SRM) Grain 4 7.0 %
2.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.5 %
1.5 oz Chocolate Malt (350.0 SRM) Grain 6 2.6 %
2.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 3.5 %
0.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 8 20.6 IBUs
0.25 tsp Irish Moss (Boil 20.0 mins) Fining 9 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 3 lbs 9.5 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 5.66 qt of water at 168.4 F 158.0 F 75 min

Sparge: Batch sparge with 2 steps (0.82gal, 1.82gal) of 168.0 F water

A Scottish Ale should be Marris Otter or Golden promise, some roasted barley or black patent for color, and maybe some caramel malt, with nothing but a bittering addition of kent goldings or fuggles and nothing else. Scottish ales are very simple ales. You really don't need a recipe for them. And you really didn't need to add sugar, you could have just made a 60 shilling ale.

Here's a bit from over at SHUT UP ABOUT BARCLAY PERKINS about Scottish shilling ales and an 1868 60 shilling recipe.

Gymrat wrote:You really don't need a recipe for them. And you really didn't need to add sugar, you could have just made a 60 shilling ale.

Yeah I was down at 3.2% according to Beersmith b/c I had bought 1/2 lb less base malt than I needed and really wanted to end around 3.5% so added the sugar to get backup there.

The_Professor wrote:Here's a bit from over at SHUT UP ABOUT BARCLAY PERKINS about Scottish shilling ales and an 1868 60 shilling recipe.

Thanks for the links, bookmarked his blog! Looks to be some good stuff on historical beers in there!