Castlerock 80 schilling

I recently spent two days in Edinburgh, Scotland on a trip to the UK. I greatly enjoyed sampling the scottish ales in pubs and wanted to make something similar. The best beer that I had was cask-conditioned Caledonian 80/- and this recipe is based on that beer. The rock that Edinburgh castle sits on is called Castlerock, and the town in Colorado that I am from is called Castle Rock, so I thought that this was a good name. I will serve this beer from a party pig and bottle the rest. The pig does a pretty good job of replicating real ale if primed lightly and stored at about 50 degrees.

Brewer:	Christopher McMath		Email:	jcmcmath@hotmail.com
Beer:	Castlerock 80 schilling		Style:	Scottish Export Ale
Type:	All grain		Size:	6.5 gallons
Color:	37 HCU (~18 SRM)		Bitterness:	24 IBU
OG:	1.059		FG:	1.015
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Added gypsum to the mash. Well water, filtered and treated with a water softener.
Grain:	6.5 lb. British pale 0.50 lb. Wheat malt 2.0 lb. British Munich 2.0 lb. British amber 0.50 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 70-80L 2.0 oz. British chocolate 0.50 lb. toasted pale ale malt
Mash:	80% efficiency
	Step infusiuon mash with rests at 130, 156 and 170 for mashout.
Boil:	90 minutes	SG 1.042	9 gallons
	Irish moss last 20 min of boil.
Hops:	1.3 oz. Fuggles (4.75% AA, 90 min.) .5 oz. Kent Goldings (5% AA, 25 min.) .5 oz. Kent Goldings (aroma)
Yeast:	wyeast scottish ale(1762) in a one quart starter.
Log:	Mash, sparge and boil normally. I plan to take a few quarts of wort and boil it down in a sauce pot to add caramelly flavors to the beer, then return it to the main boil. Ferment cool,around 55, to accentuate the malt and keep esters medium-low. -note- the recipe shows a F.G. of 1059. The target gravity is 1048. I plan to brew with this amount of malt and then adjust the gravity in my fermenter to hit my target gravity. I get more beer this way. :-)
Carbonation:	carbonate with 1/2 cup corn sugar to achieve low carbonation. I will put 1/2 in my party pig and bottle the rest.

Recipe posted 04/03/99.