- Fermentation temperature, gravity and outdoor temperature (CSV, 300 bytes)
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Scottish Ale 6AUD v1
| BJCP Style | Scottish Light 60/- - 9A |
| Type | All Grain |
| Notes | Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing. The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peatsmoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. |
| Profile | Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy offwhite to light tan-colored head. Flavor: Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley. Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley. |
| Batch Size | 12.0 L |
| Mash | 67.8° for 60.0 min |
| Boil Time | 60.0 min |
| Efficiency | 72.0 % |
| IBU | 20.4 IBUs |
| EBC | 23.1 EBC |
| OG | 1.032 SG (Est. 1.031 SG) |
| FG | 1.016 SG (Est. 1.009 SG) |
| ABV | 2.1 % (Est. 3.0 %) |
| Std drinks | 0.5 per 330ml stubby 1.2 per 750ml longneck 0.5 per middy 0.7 per schooner |
Fermentables | ||||
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Pale Malt, Traditional Ale (Joe White) | 1.40 kg | 5.9 EBC | 82.35 % | |
| Crystal, Medium (Simpsons) | 0.30 kg | 178.5 EBC | 17.65 % | |
| Total grain bill | 1.7 kg | - | - | |
Hops | ||||
| Name | Amount | Time | Use | Alpha |
| Chinook | 7.50 g | 40.0 mins | Boil | 3.6% |
| Total hops | 7.50 g | - | - | - |
Misc | ||||
| Name | Amount | Time | Use | Type |
| Whirlfloc Tablet | 0.52 Items | 15.0 mins | Boil | Fining |
Yeast | ||||
| Name | Lab | Type | Att | Temp |
| S-33 - SafBrew Ale | DCL/Fermentis | Ale | 73.0 % | 18.3 C - 22.2 C |
Notes | ||||
| Notes | ||||
| #00 08/12/18 Brew day 02/01/19 Pitched yeast 13/01/19 Bottled, 45g sugar -10x 750ml Longecks -1x 950ml squealer -1x 330ml stubbie =8.8L, racked to secondary, sediment in secondary | ||||
- Outside temperature data obtained from the Australian Bureau of Meteorology's Daily Weather Observations page for the ACT, specifically the data is for Tuggeranong.
- Recipe icons courtesy of the The BeerSmith Icon Enhancement & Revision (BIER) Add-On by Zemba Craftworks.
- Standard drink formula from Spirits & Cocktails Australia.