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 |
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hops |
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yeast |
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zoobrew 