Scotch Ale

Grain Bill

• 7 lb British 2-Row Malt
• ½ lb Dextrin (Carapils) Malt
• ½ lb Crystal 60L
• 2½ oz Black Patent Malt
• 1 oz Peated Malt

Water Treatment

• 7½ gal Boston tap water
• 4.9 g Gypsum
• 0.7 g Calcium Chloride flakes
• 1.8 g Citric Acid
• pH = 5.3 before dough-in

Mash Schedule

• Single infustion mash at 155°F for 60 minutes
• Sparged for 45 minutes
• Collected 6.5 gal
• pH = 5.5

Hop Bill

• 0.8 oz. East Kent Golding 5.9%AA - 60 minutes

Yeast

• White Labs Edinburgh Ale (028)

Results Summary

• Volume collected after boil - 5.5 gallons
• O.G. 1.043
• F.G. 1.010
• Days in primary fermenter - 7 - S.G. - 1.010
• Days in secondary fermenter - 10

Notes

1. Irish Moss - 15 minutes
2. Oxygenated wort for 30 sec
3. Next Time:
• Increase Crystal 60L to 1 lb
• Decrease Peated Malt to ¼ oz