Scottish Export 80/- – All Grain

Statistics

General Info

Second time around for the Clansman. Although the last batch was deemed by one friend the best I’ve ever made, I made some modifications for this go ’round.

  • Increased the Golden Promise to 7.50 pounds
  • Added a third hopping round for aroma
  • Changed the yeast strain from White Labs Dry English Ale to White Labs British Ale to bring out the malt more.

Comments

Racked to primary and took OG reading. Smells delicious (November 11, 2006).

Racked to secondary and took a gravity reading (November 16, 2006).

Racked to keg, took FG reading, pressurized to clear headspace, and placed in refrigerator to age. The beer should be ready to tap by Christmas Eve (November 20, 2006).

Tapped on Christmas Eve. Color is a light copper and the taste is malty, slightly sweet, with a finish that is not as dry as the last batch. Hop aroma is evident, but subdued (January 2, 2007).


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Malts and Grains

Amount Malt/Grain %
7.50 pounds Scotmalt Golden Promise 88.2%
0.50 pounds British Dark Crystal Malt 5.9%
0.50 pounds American Wheat Malt 5.9%
8.50 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.50 pounds Dark Brown Sugar

Non-Fermentables

Amount Non-Fermentable Time
1/8 tsp. Super Irish Moss 15 minutes
1 tsp Gypsum 60 minutes

Hops

Amount Hop Time AA
1.00 ounces Fuggle 60 min 4.2%
0.50 ounces Fuggle 20 min 4.2%
0.50 ounces Fuggle 5 min 4.2%
2.00 ounces Total Hop Weight

Yeasts

Procedure

  • Single infusion mash.
  • 60 minute boil.
  • Add hops according to schedule.
  • Cool wort and pitch yeast.

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 40° F

Clansman 80/-

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 2.8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.7    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5.0    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: