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14B1. Scottish Heavy (70/-)

129 calories 14 carbs
Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 105 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 129 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Friday August 25th 2017
1.039
1.010
3.77%
16.28
17.96
5.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7 lb United Kingdom - Pale 2-Row7 lb Pale 2-Row 38 2.5 76.5%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2.7%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 4.1%
1.53 lb Rice Hulls1.53 lb Rice Hulls 0 0 16.7%
9.16 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.28 100%
 
Mash Guidelines
Amount Description Type Temp Time
2.38 gal Strike Water @ 159 F Temperature 148 °F --
gal Single Infusion Infusion 159 °F 90 min
gal Mash Out Temperature 170 °F 15 min
7.41 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
8.61 g Chalk Water Agt Mash 1 hr.
6.45 g Gypsum Water Agt Mash 1 hr.
3.93 g Magnesium Chloride Water Agt Mash 1 hr.
7.79 ml Phosphoric acid Water Agt Mash 1 hr.
11.14 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
57 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 203 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

Aroma:
Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.

Appearance:
Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.

Flavor:
Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.

Mouthfeel:
Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

Comments:
Malt-focused ales that gain the clear majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.

Characteristic Ingredients:
Originally used Scottish pale malt, grits or flaked maize, and brewer’s caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.

Style Comparison:
Similar character to a Wee Heavy, but much smaller.

Vital Statistics:
OG: 1.035 – 1.040
FG: 1.010 – 1.015
IBUs: 10 – 20
SRM: 13 – 22
ABV: 3.2 – 3.9%

Commercial Examples:
Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

Tags:
session-strength, amber-color, top-fermented, British-isles, traditional-style, amber-ale-family, malty

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  • Last Updated: 2019-10-29 20:51 UTC
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