Scottish ales are generally dark, malty, full-bodied brews. Many examples have a hint of smokiness derived from the use of peated malt. 60, 70, and 80 shilling examples are all session ales under 5% abv, but the stronger “wee heavies” can range closer to 8%, with the accompanying increase in alcohol flavour and esters.
- Method : EXTRACT
- Style : Strong Scotch Ale
- Boil Time : 60 Mins
- Batch Size : 10 Ltr.
- Boil Size : 14 Ltr.
- Boil Gravity : 1.063 (Estimated)
- IBU : 92.51
- SRM : 11.99
- ABV : 8% (Estimated)
- Boiling – Maintain the burner flame and boil the water. Once the boiling started add Dried malt extract and 28.58 gms of hops and boil it for 70 min. at 30 Minutes of boil Add 20 gms of hops. at 55 Minutes of boil Add remaining hops. At the end of boil add 8 ML of SPINDASOL SB1. Stir well and let sediments settle for 10 Mins.
- Wort cooling – Cool the wort up to 20 to 25 deg. Celsius by using plate chiller.
- Add yeast – Sanitize fermenter and Transfer the cooled wort in fermenter or carboy, Add the yeast and shake the carboy or fermenter well. Fit the neck with airlock filled with 70% alcohol to avoid contamination.
- Fermentation – Keep the fermenter or carboy in dark and cool place maintaining temperature (at 17 deg.Celsius) or controlled refrigerator for 8 days . add 8 ML of SPINDASOL SB3 and let it ferment for 6 more days (either in primary fermenter or secondary fermenter ).
- Crash cooling – Crash cool the fermentation by decreasing the temperature at 4 deg Celsius for two days. sediments will settle down at the bottom of fermenter.
- Bottling & Carbonation – carbonate the beer by using priming method(amount of Sugar dissolved in boiled water should be calculated based on final gravity for the proper carbonation of the beer) and bottle it.
- NOTE: after boiling importance of sensitization is very important, infected beer can give off flavors or it can ruin your beer.
RECIPE KIT INCLUDES:
- DME – 2.5 Kg.
- Cascade Hops Pellets – 70.5 Gm.
- Safbrew T-58 Yeast – 1 Pack