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recipes:beam_me_up_scotty

Beam Me Up, Scotty

Style: Scottish Export/80
Brewed: 03/04/2010
OG: 1.052
FG: 1.012

Summary
Intended to be a malty scottish ale with elements of Scotch Whisky, but ended up less malty than intended. As shown, it is a yellow, lightly malty, crisp ale with woodiness, mildly bitter, and little hop aroma/flavor. It is sessionable, and maybe closer to an English Bitter style.

Recipe:

Beam Me Up, Scotty Partial - Scottish Export 80/-
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Batch Size: 5.500 gal
Boil Size: 3.000 gal
Boil Time: 1.000 hr
Efficiency: 58%
OG: 1.052
FG: 1.015
ABV: 4.8%
Bitterness: 26.3 IBUs (Tinseth)
Color: 9 SRM (Mosher)

Fermentables
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                       Name        Type    Amount Mashed Late Yield Color
 Caramel/Crystal Malt - 20L       Grain 16.000 oz    Yes   No   75%  20 L
       Pale Malt (2 Row) US       Grain  0.000 oz    Yes   No   79%   2 L
           Peat Smoked Malt       Grain  1.500 oz    Yes   No   74%   3 L
          Amber Dry Extract Dry Extract  3.500 lb     No  Yes   95%  13 L
             Golden Promise       Grain  5.500 lb    Yes   No   81%   3 L
Total grain: 10.094 lb

Hops
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          Name Alpha   Amount  Use       Time   Form  IBU
       Fuggles  4.5% 0.000 oz Boil 10.000 min Pellet  0.0
 Kent Goldings  5.5% 1.500 oz Boil   1.000 hr Pellet 24.9
       Fuggles  4.5% 0.500 oz Boil  5.000 min Pellet  1.4

Misc
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      Name   Type       Use     Amount       Time
 Whirlfloc Fining      Boil 1.000 tbsp  5.000 min
 Oak Cubes Flavor Secondary 1.917 tbsp 14.000 min

Yeast
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                  Name Type   Form    Amount   Stage
 Wyeast - Scottish Ale  Ale Liquid 0.528 cup Primary

Mash
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                  Name     Type    Amount    Target       Time
 Conversion Step, 68C  Infusion 2.000 gal 152.000 F   1.000 hr
          Batch Sparge Infusion 2.000 gal 165.200 F 15.000 min

Instructions
================================================================================
0) Add 16.000 oz Caramel/Crystal Malt - 20L, 5.500 lb Pale Malt (2 Row) US, 1.500 oz Peat Smoked Malt, to the mash tun.

1) Bring 2.000 gal water to 164.332 F, 2.000 gal water to 176.334 F, for upcoming infusions.

2) Add 2.000 gal water at 164.332 F to mash to bring it to 152.000 F. Hold for 1.000 hr.

3) Add 2.000 gal water at 176.334 F to mash to bring it to 165.200 F. Hold for 15.000 min.

4) You should now have 2.893 gal wort. Add 0.000 tsp water to the kettle, bringing pre-boil volume to 2.893 gal.

5) Bring the wort to a boil and hold for 1.000 hr.

6) Put 1.500 oz Kent Goldings into boil for 1.000 hr.

7) Put 0.500 oz Fuggles into boil for 10.000 min.

8) Put 1.000 tbsp Whirlfloc into boil for 5.000 min.

9) Put 0.500 oz Fuggles into boil for 5.000 min.

10) Add 3.500 lb Amber Dry Extract, to the boil at knockout.

11) You should have 2.643 gal wort post-boil.
You anticipate losing 4.000 cup to trub and chiller loss.
Add 3.000 gal top up water into primary.
The final volume in the primary is 5.393 gal.

12) Cool wort and pitch Wyeast - Scottish Ale Ale yeast, to the primary.

13) Let ferment until FG is 1.016.

14) Transfer beer to secondary.

15) Add 1.917 tbsp Oak Cubes to secondary for 14.000 min.

Notes:
This was my first partial mash.
I did not preheat or cover the mashtun, and lost 10F during the mash.
The oak flavor was overwhelming for the first 3 months, but mellowed with time. At 6 months, the wood taste is still present, but at acceptable levels.

recipes/beam_me_up_scotty.txt · Last modified: 2017/09/11 12:10 (external edit)