BeerBorg

I love Scottish ales.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Old Time 80 Schilling Ale
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: Scottish Export 80/-
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 13.9 SRM
Estimated IBU: 19.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 98.0 %
3.0 oz Black Barley (Stout) (500.0 SRM) Grain 2 2.0 %
1.00 oz Fuggles [4.50 %] - First Wort 60.0 min Hop 3 19.8 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 4 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs 3.0 oz

Are you planning to caramelize some of the first runnings? If not, I would suggest adding some medium crystal to the grist. Mmm... Scottish Ale...

russki wrote:Are you planning to caramelize some of the first runnings? If not, I would suggest adding some medium crystal to the grist. Mmm... Scottish Ale...

I have always wanted to try that. But probably not. I did think about adding half a pound of honey malt.

Gymrat wrote: I have always wanted to try that. But probably not. I did think about adding half a pound of honey malt.

It's really simple - just put a gallon of first running into a separate pot and throw it on the stove to reduce into a syrup while you're doing the main boil, then just add it at the end. Just do it!!!

russki wrote:

Gymrat wrote: I have always wanted to try that. But probably not. I did think about adding half a pound of honey malt.

It's really simple - just put a gallon of first running into a separate pot and throw it on the stove to reduce into a syrup while you're doing the main boil, then just add it at the end. Just do it!!!

Yep, I do this 3-4 times a year, I call it a "pseudo-decoction" because it gets you some of the profile you miss by not doing a real old school decoction mash.