Scottish Light 60/- – All Grain

Statistics

Comments

Racked to primary after cooling wort in record time to 70 - just about 8 minutes. Pitched one vial of Edinburgh, no starter. Will ferment in primary at ~58 in the "brew closet" in my basement - may take a bit longer due to lower temperature (February 3, 2007).

Transfered to secondary after 11 days in primary. Took FG reading. Set back in the beer closet for another couple weeks of fermentation/aging at ~58F (February 14, 2008).

Malts and Grains

Amount Malt/Grain %
4.00 pounds Scottish Golden Promise 61%
0.50 pounds American Munich Malt 7.6%
0.50 pounds Honey Malt 7.6%
1.00 pounds Crystal Malt 40L 15.2%
0.50 pounds Crystal Malt 120L 7.6%
0.06 pounds British Chocolate Malt 0.9%
6.56 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1 tsp. Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.45 ounces Progress 60 min 7.0%
0.45 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Edinburgh Ale White Labs Liquid 35 ml.

Mash Infusion

Step Description Temp. Time
Infusion Single infusion, stir every twenty minutes. 156° F 60 min.
Sparge Batch sparge X2 to get 6 gallons. 167° F 40 min.

Procedure

  • Single infusion mash with 2.75 gallons of water @ 156 for 60 minutes (for a more dextrinous wort profile).
  • Sparge with 170 water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort and pitch yeast.

Fermentation and Aging

Primary:
10 days @ 58° F
Secondary:
7 days @ 68° F
Age:
21 days @ 58° F

Orange on a Pencil

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 2.2                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.9    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5.00    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: