Brew Date
February 26, 2006
Attenuation
82.3% apparent
67.3% real
Fermentables
British Dark Crystal Malt
0.75 lbs|9.2%
Info
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Info
For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.
Info
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Hops
1.00 oz
Progress 3.4%
60 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
Yeasts
1 pkg
English AleWLP007
White Labs
Fermentation and Aging
General Info
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.
Dark, Crystal malt for color and flavor
Melanoidin Malt for creaminess and color
Roasted barley to darken things up a bit
Progress hops, a lower alpha acid hop with a sweeter character, are used soley for bittering
No aroma hops
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.
Procedure
- Steep grains in 160 degree water for 30 minutes
- Strain grains
- Bring to a boil
- Remove from heat
- Add extract, stir to dissolve completely
- Return to heat
- Add Progress hops immediately
- Boil for 60 minutes
- Cool wort
- Add wort to cool water in primary - fill to 5.5 gallons
- Pitch yeast when temperature reaches 75 degrees