Jamil's 70 Shilling
All Grain Recipe
Submitted By: foam55 (Shared)
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|Brewer: Mark|| |
|Batch Size: 6.00 gal||Style: Scottish Heavy 70/- ( 9B)|
|Boil Size: 7.56 gal||Style Guide: BJCP 2008|
|Color: 15.1 SRM||Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain|
|Bitterness: 16.3 IBUs||Boil Time: 60 min|
|Est OG: 1.038 (9.4° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.011 SG (2.7° P)||Fermentation: Ale, Single Stage|
|ABV: 3.5%||Taste Rating: 30.0|
||Gypsum (Calcium Sulfate) (Mash 60 min)
||Pale Malt, Maris Otter (3.0 SRM)
||Caramel/Crystal Malt - 40L (40.0 SRM)
||Honey Malt (25.0 SRM)
||Munich Malt - 20L (20.0 SRM)
||Caramel/Crystal Malt -120L (120.0 SRM)
||Chocolate Malt (350.0 SRM)
||Goldings, East Kent [5.0%] - Boil 60 min
||Safale American (DCL/Fermentis #US-05)
Good article on Scottish ales.
Bubbling begain about 7:00 pm Sunday
July 1 2012--Kegged. Tested gravity 1.012 unchanged for 2 days. Don't really want it any low than that. Saved yeast for washing. Tasted good. Smokey. Peaty. Malty. Keept in cool bathroom 4 days.
Moved keg to cooler July 5. Attached co2 and tasted. Reminds me of the Fullers I had yesterday. Fullers is absolutely fantastic, and at 5.9 abv is much stronger than this 70 shilling, but the malt flavor is very similar.
The 70 is rather watery but I expect this will change some as it becomes carbonated and ages.
NotesFound recipe at
Made starter at 6 am Saturday June 23. using 4 oz DME in 1 liter water in growler bottle. Used Safale 05 from previous batch, Arye APA.
Tested OP post boil. It was 1080. I added about 3 gallons cold water to bring up to 5.5 gallons for fermentation with OG at about 1038.
Kept cool in swamp cooler. Room temp about 73, beer at 65 or so. Time to test wert for FG!
Fermentation finished I would say at 1.010. Beer is very light tasting, nice deep mahogany color. Very clear. Clean and dry taste finish, maybe a little tartness detected. No hops and not very bitter. Perhaps a bit watery...but should be refreshing when cold and carbonated.
With a FG at 11, Beer Math.com give ABV as 3.53. Right where I wanted it. Now to keg or wait?
June 29 and all bubbling has stopped,
While the grain bill is small, I compared it to a dry stout kit at AB and it is just the same. I am wondering about aging this or drinking it early. Since I have an empty keg it would be good to get it cooled and flowing, but I have heard to age it a few months is to improve it a great deal. See BYO article above. Need further research on that.
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