Scottish Heavy 70

Since I’m not sure how my Berliner Weisse Sour Mash attempt will turn out, and my Cream Ale 2/American ale attempt was over 6%, I’m currently without a beer to compete at the club’s summer BBQ.  8 weeks is about the minimum I would want to brew, ferment and bottle condition a beer, so here it goes.

Trying the wet t-shirt trick to keep fermentation temps down.

I’m not taking any chances, this recipe is basically Jamil’s Scottish 70 from Brewing Classic Styles.  A known winner, I’m not changing much.  Since I’m only doing a 3 gallon batch, the proportions might be off by a half oz here or there.

Brew date was 29 April 2012.  Expected ABV is 4.3%.

The key to a Scottish 70 is a long cool fermentation.  Since I don’t have a ton of time, I’m going to try keeping it cool.  I learned of the wet t-shirt trick from a club member.  The carboy is sitting in a few inches of cool water in my utility sink, with a wet t-shirt around it to keep the temp down.  I’m changing the water daily, and adding ice every now and then to keep it below 68.

malt & fermentables

% LB OZ MALT OR FERMENTABLE PPG °L
67% 3 0 Marris Otter (Crisp) 38 4 ~
14% 0 10 Crystal 40L 34 40 ~
8% 0 6 Honey Malt 37 25 ~
8% 0 6 Munich Malt 37 9 ~
3% 0 2 Pale Chocolate Malt 34 165 ~
4 8
Original Gravity
1.040 measured

(1.042 estimated)
Final Gravity
1.010 / 2.6° Plato

(1.008 to 1.010)
Color
13° SRM / 26° EBC
(Copper to Red/Lt. Brown)
Mash Efficiency
72% measured

(75% used for O.G. estimate)

hops

USE TIME OZ VARIETY FORM AA
boil 60 mins 0.5 East Kent Goldings pellet 5.8
Bitterness
22.3 IBU / 3 HBU
ƒ: Tinseth
BU:GU
0.54

yeast

White Labs California Ale (WLP001)

ale yeast in liquid form with medium flocculation and 76% attenuation
Alcohol
4.3% ABV / 3% ABW
Calories
138 per 12 oz.
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