Hising Island Piobaireachd

Brewer:	Robert Lundblad		Email:	maclowlife@swipnet.se
Beer:	Hising Island Piobaireachd		Style:	Strong Scotch Ale
Type:	Partial mash		Size:	23 liters
Color:	41 HCU (~19 SRM)		Bitterness:	42 IBU
OG:	1.072		FG:	1.015
Alcohol:	7.4% v/v (5.8% w/w)
Water:	Since tapwater in Gothenburgh is very soft I've treated it with 0,5ml NaCl, 7,5ml CaSO4, 5ml MgSO4 and 2,5ml CaCO3. All measures are made up for 19 litres of water. The chalk was added to the mash directly.
Grain:	4100g British pale 500g British crystal 70-80L 50g British chocolate 50g British black patent 300g Raw barley
Mash:	75% efficiency
	Mash-in with 10 litres 65°C of treated water. Raise temp to 60°C for 20 minutes. Raise temp to 70°C for 40 minutes. Lauter with 70-75°C water to total volume of approx 26 litres.
Boil:	90 minutes	SG 1.075	22 liters
	1000g Light malt extract 500g Brown sugar
	Irish moss is added the last 20 minutes of boil.
Hops:	28g Kent Goldings (5.9% AA, 60 min.) 15g Target (12.6% AA, 60 min.) 7g Kent Goldings (4.4% AA, 30 min.) 6g Kent Goldings (4.9% AA, 30 min.) 29g Kent Goldings (5.9% AA, 30 min.)
Yeast:	Scottish Wye-yeast made up in starter.
Log:	Added 4tsp of gelatine fining, dissolved in water at bottling.
Carbonation:	Dextrose, 7g/l.
Tasting:	Tastes good after some time in bottle. Perhaps too much hops for a trutype scottish beer but very delicate malty flavour. Probably even better after some more weeks in bottle. Sláinte!

Recipe posted 01/12/00.