Gray's Scottish Ale

All Grain Recipe

Submitted By: graybabe (Shared)
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Brewer: Gray Slater
Batch Size: 5.40 galStyle: Scottish Export 80/- ( 9C)
Boil Size: 6.95 galStyle Guide: BJCP 2008
Color: 10.7 SRMEquipment: My Equipment Profile
Bitterness: 28.4 IBUsBoil Time: 90 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.2° P)Fermentation: Scottish Ale
ABV: 5.2%Taste Rating: 0.0

Amount Name Type #
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Toasted Malt (27.0 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.00 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4
4.00 oz Peated Malt (Simpsons) (2.5 SRM) Grain 5
2.08 oz Pale Chocolate Malt (215.0 SRM) Grain 6
1.00 oz Goldings, East Kent [5.8%] - Boil 60 min Hops 7
1.00 oz Goldings, East Kent [5.8%] - Boil 15 min Hops 8
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 9


Make sure to measure and record the following PH of the mash - Taken after I had sparged for a bit - 5.0 PH of the sparge runoff - Taken after I had sparged a bit - 5.3 Gravity of the run off - This was a sample taken from the mash tun after the sparge was complete - 1.019 Pre Boil Volulme - 7.2 gal Pre Boil Gravity - This sample was taken from the boil pot after the sparge was complete. - 1.038 Batch Size (Amount going into the fermenter before the addition of the yeast starter) - 5.5 Original Gravity - 1.052 Final Gravity Kegging Volume Trub Loss Fermentation Loss 11:30 - Roasted 1lb Maris Otter at 350° for 13 min. 11:50 - Started heating strike water. The recipe calls for 3.7 gal at 173.6° but I am gonna do 4 gal at 180°. 12:15 - Dumped 4 gal water at 180° and grains into mash tun. 12:25 - The mash was at 164° so I added 1quart of cold water to try and bring back down to 155° 12:30 - The mash was still at 164° so I drew off .8 gal of wort from the mash tun and added a quart of cold water to the mash. 12:35 - The mash was dropping fast so I added back 1/2 gal of the hot wort and started heating the strike water again. 12:40 - The mash was at 155° so I added about a pint of water at 200° to give it a little extra heat and covered the mash tun. 01:00 - The mash was at 158° so I added a pint or so of cold water and left the lid off for 5 minutes then it measured at 152°. I put the lid back on and will measure again in 5 min or so. 01:15 - Measured the mash to be at target temp of 155°. 01:40 - Started heating 3 gal to fly sparge with. 01:50 - Mashed an extra 10 minutes due to the dificulty reaching the target temp. Pulled off the first gallon and started to boil that down on the stove. Had a few boil overs. Next time boil this at the some time as the main boil so you can monitor it more closely to avoid boil overs. 02:00 - Started sparging with water that was 168° 03:00 - Finished sparging. During the sparge the temp would drop and then I would add a little heat to it to bring it up a little. Put heat to the boiling pot. 03:30 - Started boiling. 04:00 - Added first hop addition. 04:30 - Added second hop addition. 05:00 - Boil finished. Started cooling wort through the wort chiller. 05:30 - Started aerating the wort with my aquarium pump. 06:15 - Stopped aerating the wort. 07:00 - The wort was still at 100° so I put it in the freezer and turned the temp down to 30°.

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