This was a "special" from my local homebrew store that I spotted on their website. I’m a big fan of Scottish Ales, and this is an 80 schilling variety, technically called "export." Judging from the ingredient list, this ale is malty and sweet with minimal hop bitterness and aroma.
By the by: the /- is shorthand for shilling.
Next time, to make this beer more to style, I think I’ll take the dark crystal down a notch to bring the color to the 9-17 SRM range for the style. Instead of Crystal 150, maybe Crystal 60, 40 or even 20. Maybe a slightly higher AAU hop like Fuggles instead of Progress as well as light extract instead of amber. Maybe.
Fermentation began in earnest about 20 hours after pitching the yeast for this one and ramped up after about 24 hours, bubbling a couple times every second. At 72 hours, it was still hopping, bubbling once every 2-3 seconds.
Racked to secondary after 7 days in primary (March 4, 2006). Racked to keg after 7 days in secondary (March 11, 2006). Began the process of aging.
Aged two weeks. Force carbonated - 20 psi for a few hours (March 25, 2006). Taste is very malty and subtly sweet. Hop bitterness is subdued, but present. Creamy mouthfeel. Very drinkable...the aging did it justice, I believe. This beer is very malty...almost too sweet.
The beer was very well received by friends and family. The keg was tapped-out by April 15, 2006.
|Amount||Extract||% of Grist|
|7.00 pounds||Amber Liquid||85.9%|
|7.00 pounds||Total Extract Weight||85.9%|
|0.75 pounds||British Dark Crystal Malt||9.2%|
|0.25 pounds||German Melanoidin Malt||3.1%|
|0.15 pounds||British Roasted Barley||1.8%|
|1.15 pounds||Total Grain Weight||14.1%|
|1 tsp.||Gypsum||60 minutes|
|1.00 ounces||Progress||60 min||3.4%|
|1.00 ounces||Total Hop Weight|
|English Ale||White Labs||Liquid||35 ml|
|OG:||1.055 / 13.6° P|
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