Scootin' Scottish

This is a 1999 BJCP style 5c beer. I was joined by fellow UKG member Dale Conrad for this brew session. Rick Huettl also stopped by during lautering and sparging.

Recipe: Scottish Export 90/-
Volume: 5 gallons
Dates:

Brew date: Jun 21, 2003
Transfer to secondary: Jun 27, 2003
Bottling: July 18, 2003

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: White Labs WLP028 Edinburgh Ale (pitchable vial)

7 Bridges 90 Shilling Scottish Ale all-grain kit

Grain bill

	Potential sg pppg	Points per gal
4 lbs Weyermann Pilsner malt 5 lbs Briess pale 2-row malt 1 lb Briess Munich malt 3/4 lb Briess caramel 60L malt 1/2 lb Briess carapils malt 1/4 lb Briess Roasted Barley	1.039 1.037 1.037 1.036 1.034 1.029	156.00 185.00 37.00 27.00 17.00 7.25
	Ideal: Pre-boil: Target:	429.25 429.25 429.25	/ 4.5 gal = 95.4 >>> 1.095 * 70% / 5.5 gal = 54.6 >>> 1.055 * 70% / 4.5 gal = 66.8 >>> 1.067

Hops

1/2 oz New Zealand Pacific Gem hops - bittering - 17% avg alpha Utilization: 60 minutes @ 1.055 = 22.1%	*IBU = 0.5 17 * 22.1 * 0.75 / 4.5 = 31.3**
1 oz English Kent Goldings whole hops - flavor - 7% avg alpha Utilization: 20 minutes @ 1.055 = 13.4%	*IBU = 1 7 * 13.4 * 0.75 / 4.5 = 15.6**
1 oz German Hallertauer Mittlefrueh whole hops - aroma - 5% avg alpha Utilization: 5 minutes @ 1.055 = 4.4%	*IBU = 1 5 * 4.4 * 0.75 / 4.5 = 3.7**
	Total IBU = 51

Other

1/2 teaspoon Irish Moss
20 minutes 2 teaspoons gypsum
beginning of mash

Activity Log

Yeast Starter:

About 24 hrs before brew, boiled 2 oz of pale malt extract in 20 oz of water in flask for 10 minutes. Cooled in cold water bath in small pot. Pitched vial of yeast and fitted stopper and airlock.

Mash/Lauter/Sparge:

Added gypsum to 4 gallons of 170 f water and infused onto grain. Mashed at 152 f for 40 minutes. Iodine test showed conversion complete. Scooped into lauter tun, recirculating until relatively clear. Sparged with 170 f water until run-off fell below 1.015 at sparge temperature. Added ~2 quarts to kettle to bring to 5.5 gallons.

Boil:

Boiled through first break then added bittering hops. Boiled for 40 minutes then added flavoring hops and Irish Moss. Boiled for 15 more minutes then added finishing hops. Added cooling coil for the last 10 minutes of the 60 minute boil to sterilize. Cooled to ~75 f and siphoned to fermenter taking a reading of 1.085, with a volume of only about 3.5 gallons. Added about a gallon of water to the fermenter and mixed taking OG reading of 1.072 which means that ~75% conversion was achieved. Aerated by rocking carboy on folded towel and pitched yeast starter. Fitted stopper with airlock and put on fermenting bench.

Fermentation:

The temperature of the carboy on the fermenting bench is ~66 f.
Observations of primary stage (3 PM start):

16 hours: uneven foam up to 1 inch; 1 bubble per second
62 hours: 1/2 inch of foam; 1 bubble per second; color shift from relatively clear dark brown to hazy reddish-brown
6 days: clarified to clear dark brown again

Transferred to 5 gallon carboy and fitted stopper and airlock.

Bottling:

Siphoned a 2 liter bottle 4/5 full, squeezed the air out and put it in the refrigerator for forced carbonation. Took FG reading of 1.014 which puts the alcohol content at about 7.5% ABV. Boiled 6 oz of DME in 4 cups of water for 20 minutes and placed in bottling bucket. Siphoned from secondary into bottling bucket then filled and capped 39 12 oz bottles. Labeled bottles 2 days later.

See Scootin' Scottish labels here.

Results:

The color is dark brown with creamy head. The aroma is malty and the flavor is malty but not too sweet. It received many good comments at the July UKG meeting, such as, "You oughta enter this in the Spooky Brew."