Isle Of Rhum - 60 Shilling Ale

Brewer:	Olde Phenomian		Email:	wortsbrewing@cyberportal.net
Beer:	Isle Of Rhum - 60 Shilling Ale		Style:	Scottish Light Ale
Type:	All grain		Size:	5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	26 IBU
OG:	1.032		FG:	1.012
Alcohol:	2.6% v/v (2.1% w/w)
Water:	Soft mash water treated with 2-1/2 tsp percipitated chalk, 1 tsp Epsom Salts, 1/2 tsp gypsum and a pinch of plain table salt. Soft sparge water treated with lactic acid to 5.2 pH.
Grain:	7 lb. Munton's pale 2-row 1 oz. HB British brown 1 oz. Roasted barley 2 oz. HB Peated 2-row
Mash:	66% efficiency
	Mash-in 9-1/2 Qts 160°F water for 150°F rest for 10 min.; add 2 Qts 200°F water to raise temp to 155°F hold 45 min or until conversion. Sparge with 14-1/2 Qts 172°F water. First runnings of 4 Qts removed from the lauter and set to a rapid boil so as to carmelize during the balance of the sparge (45 min.).
Boil:	*45 minutes	SG 1.025	6.5 gallons
	4 lb. 1st gal from lauter tun - Caramelized
	The sparge is then added to the caramelized wort along with the EKG Hops and boiled 45 min.. Kettle sat at rest 30 min after knock-out before counterflowing into a "yeasted" carboy.
Hops:	1 oz. East Kent Goldings (6.6% AA, 45 min.)
Yeast:	YCKC A34 McEwans Scotch Ale Yeast from slant (~1/2 cup starter) pitched at 64°F. Racked off cold-break after 2 days.
Log:	Primary in glass at 60 - 65°F 13 days. Secondary in glass at 60°F for 56 days, then 20 days at 50°F. Cold condition under pressure for 20 days at 40°F.
Carbonation:	Carbonate at 2.2 vol CO2; dispense at 7 psi.
Tasting:	Very nice session beer... Head is high, color hits the mark, malt/caramel flavors are light but discernable, slight hint of peat, balanced hops.

Recipe posted 02/07/98.