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HOPSCOTCH ALE
Based on a recipe suggested by Ray Daniels, this Scottish Export should please a malt-head.
| Brewer: | JIM BURGE | Email: | AUBURGE@AOL.COM | |||||
| Beer: | HOPSCOTCH ALE | Style: | SCOTTISH EXPORT | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.050 | FG: | 1.018 | |||||
| Alcohol: | 4.1% v/v (3.2% w/w) | |||||||
| Water: | Filter Water Add 1/4 - 3/8 tsp. Lactic Acid to Sparge Water or comparable adjustment for PH level of 5-5.5, esp. Sparge water. |
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| Grain: | 7 lb. British pale 12 oz. Belgian Munich 1 lb. 4 oz. Dextrine malt (Cara-Pils) 3.5 oz. Roasted barley |
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| Mash: | 80% efficiency | |||||||
| Mash-In at 130 & rest 15-20 mins. Boost to 156-158 & rest for 90 mins or conversion Mash-out at 168-170 |
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| Boil: | 120 minutes | SG 1.032 | 8.5 gallons | |||||
| 1 tsp. Irish Moss @ 15 mins. 1 tsp. Yeast Nutrient @ 15 mins. |
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| Hops: | 1 oz. FUGGLES (5.5% AA, 60 min.) | |||||||
| Yeast: | Wyeast 1728 - Scottish Ale Also recommend Wyeast 1338 |
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| Log: | Ferment at 55-60 degrees. Condition in secondary at 40-45 degrees for 3 weeks or more. |
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| Carbonation: | If bottle conditioning, careful how much malt xtract or corn sugar you use due to the high residual sugars left here (maybe 1/2 cup for 5 gals). After conditioning, warm beer up for 48 hours to revive yeast for bottling. I kegged mine at 8-10# pressure. |
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| Tasting: | Since developing the recipe I have brewed this beer twice; in 1998 & 1999. I entered it in several competitions & won 2nd & 3rd place medals. In one it scored 40+ points & didn't win a medal? Mostly, this beer received very good scores! Try it. | |||||||
Recipe posted 08/30/00.
