Scotty's Ale

a step less hoppy than Scotty's strong ale, with all extra light Breiss dme (no liquid malt)

Measured Original SG=1.090 (instead of calculated 1.088)

Brewer:	George		Email:	nobody@nowhere.man
Beer:	Scotty's Ale		Style:	Strong Scotch Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	81 IBU
OG:	1.088		FG:	1.012
Alcohol:	9.8% v/v (7.7% w/w)
Water:	1 gal Brita filtered water 2 gal bottled arrowhead spring water 16 lb ice (2 gal)(r-o)
Grain:	1.02 lb. American 2-row 1.02 lb. American crystal 20L
Steep:	mix 0.5 g 140� water with 2lb grain in small kettle, adjust to 158�, steep 60 min, drain & sparge with 1 gal 160�
Boil:	60 minutes	SG 1.147	3 gallons
	9.0 lb. Extra Light dry malt extract
	2 tsp brewers salts at start 6 lb dme to start, 3 more lb at end of boil (with 2nd Irish Moss) 2 tsp Irish moss, 1 at 50 min, one at end of boil Note that the planned recipe called for 1 oz cascade aroma hops, but I spilled them and used centenial instead. Note that I also tossed 2oz of Columbus at start of boil with more added incrementally.
Hops:	2.0 oz. Columbus (14.4% AA, 60 min.) 1.0 oz. Columbus (14.4% AA, 45 min.) 1.0 oz. Columbus (14.4% AA, 30 min.) 0.7 oz. Centennial (9.7% AA, 15 min.) 0.3 oz. Centennial (aroma)
Yeast:	Safale S-04 Ale Yeast sprinkled at 72 degrees. no starter. Note: this resulted in a slower start than with Scotty's Strong Ale, which used 100 degree soak and starter made with 1 cup unhopped wort (reserved before pitching hops).
Log:	Recipe concocted Saturday Nov 20 2010; Target brewing date Sunday Nov 21; 1 week primary, 2 weeks secondary. Actually brewed Sat Nov 20 in the evening. Not much activity on Sunday AM, but by Monday it was fermenting VERY vigorously, spewing wort from the airlock. Changed to 'fat' airlock (from 'S' type). By Tuesday 11/23 (evening) it had stopped bubbling at SG 1.026, PA 3%, so I titrated to secondary, aerated, and added 1/4 pkt Red Star Pasteur Champagne Yeast. Normal Fermentation Resumed, put 'S' bubbler back on. By Monday 11/29, Fermentation had slowed to bubbles every 3 min or so. tue dec 21: sg=1.023 pa=2%; titrated & bottled. looks very clean, tastes hoppy with a touch of sweetness/
Carbonation:	2.5 volumes	Dried Malt Extract: 7.72 oz. for 5 gallons @ 70°F
	Note that calculations based on DME are off, as we are krausening (conditioning with reserved wort) rather than adding dme. 24 oz unfermented wort held back, then added back to bottling bucket & stirred well. Add champagne yeast (bloomed) a just before bottling.
Tasting:	Wort tasted VERY sweet, and seemed actually hoppier than Scotty's strong ale. Wort had lost most of its sweetness when titrated on Tue 11/23. Still a little sweet at bottling on 12/21.

Recipe posted 11/20/10.