Conversion of the Great Scot 80-/ extract version to all grain. Used Fuggles instead of Progress hops and added some brown sugar.
Updated January 2007: included an aroma hop addition and a carmelization phase to intensify the flavor.
This one has quickly become a house ale...I’ll always have it on tap.
Omitted the brown sugar this time around and changed the yeast to White Labs Edinburgh Ale, the default scotch ale yeast from the laboratory. Racked to primary and took a gravity reading, which was a bit lower than expected. Probably the ph - which I forgot to adjust (January 29, 2007).
Racked to secondary and took a gravity reading. Nearly done with fermentation. I’m going to re-culture and re-pitch the yeast for my next brew: Red Dawn (February 3, 2007).
Racked to keg and began conditioning. This one should be ready to drink by March 10, 2007 (February 11, 2007).
Final analysis: not as good as last time. Next time, use the brown sugar and leave out the aroma hop addition. Heck, the mid-boil addition could be omitted as well. Also, there’s no use in caramelizing 1 gallon of first runnings. Omit that step.
|7.50 pounds||Scottish 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%|
|1 tsp.||Gypsum||60 minutes|
|1.00 ounces||Fuggle||60 min||4.2%|
|0.50 ounces||Fuggle||15 min||4.2%|
|0.50 ounces||Fuggle||1 min||4.2%|
|2.00 ounces||Total Hop Weight|
|Edinburgh Ale (WLP028)||White Labs||Liquid||35 ml.|
|Infusion||Single infusion stirring every 20 minutes||154° F||60 min.|
|Sparge||Batch sparge with 2.0 gallons of water||168° F||15 min.|
|Sparge||Batch sparge the 1.75 gallons of water.||168° F||15 min.|
|Strike Water Amount:||2.8|
|Strike Water Temperature:|
|Sparge Water Amount:||4.7|
|Sparge Water Temperature:|
|OG:||1.048 / 11.9° P|
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