I’d Tap That

If you drink Scotch then you will notice the smokey, almost Scotch like flavor of this beer. The Scottish or Scotch ale is one of the four classic darkish beers that originated in the British Isles. Perhaps the most defining characteristic that sets the dark brews of Scotland apart from other darker beers is their clean, crisp taste. The Scottish beers are NOT dry like an Irish stout, they do have the toastiness of a London porter, and the estery complexity of an English brown ale. They are typically a bit sweet due to the incomplete fermentation and usually have a mild smoke flavor too. This one was made using French oak for the smoke flavor.

Brewer: Ray Smith

Recipe Specifications
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Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.052 SG
Estimated Color: 12.7 SRM
Estimated IBU: 19.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
23.70 g 20% Phosphoric Acid (Mash 61.0 mins) Water Agent 1 –
8 lbs 6.6 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2 81.0 %
10.4 oz Vienna Malt (Briess) (3.5 SRM) Grain 3 6.2 %
7.7 oz Caramel/Crystal Malt – 20L (20.0 SRM) Grain 4 4.6 %
7.7 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 5 4.6 %
5.8 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 3.5 %
0.02 tsp Fermcap (Boil 61.0 mins) Other 7 –
0.98 oz East Kent Goldings (EKG) [5.00 %] – Boil Hop 8 19.6 IBUs
11.25 g Calcium Chloride (Boil 60.0 mins) Other 9 –
2.50 g Gypsum in Boil Kettle (Boil 60.0 mins) Other 10 –
0.50 g Canning Salt (Boil 60.0 mins) Other 11 –
0.14 tsp Irish Moss (Boil 10.0 mins) Fining 12 –
0.50 Items Immersion Chiller (Boil 10.0 mins) Other 13 –
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 14 –
0.13 tsp Yeast Nutrient (Primary 3.0 days) Other 15 –

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 10 lbs 6.2 oz
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Add 31.61 qt of water at 164.3 F 158.0 F 60 min

Notes:
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Add 1.5oz. oak chips to 1 cup Bourbon Whiskey (Woodward’s Reserve) Let sit for 10 days. Strain chips and add to secondary.

Pitch is low 60’s and it may tke a few weeks in fermentor to get to FG

Brew Notes:
Mashed at 156 because I think that the 158 would make the beer too sweet. Still hit the SG so it didn’t affect the sugar extraction.
SG was at 1.038 after 40 minutes in the mash so I stopped.
OG was 12.7 and volume was perfect.
Had the valves set wrong on the IC and pumped hot water into the cold water bath. I could only get the temp to about65 to pitch
Set the ferm chamber to 62 degrees.
Waited 4 hours to connect the spunding valve and the serving keg.