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Kilt Lifter, A Scottish Wedding Beer

Strong Scotch Ale

All Grain

 

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Brewer/Contributor: Fred Bonjour

Batch Size: 5.50 gal

Boil Size: 7.99 gal

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Kilt Lifter, A Scottish Wedding Beer

Type: All Grain

Date: 1/2/2005

Batch Size: 5.50 gal

Brewer: Fred Bonjour
Boil Size: 7.99 galAsst Brewer:
Boil Time: 120 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 74.50
Taste Notes: 1st Place Scotch Ale Michigan State Fair 2005 (43 points) BOS judges said this beer will improve for the next 2 years.
 

Ingredients

AmountItemType% or IBU
16.00 lbPale Malt, Maris Otter (3.0 SRM)Grain60.95 %
6.00 lbMunich I (Weyermann) (7.1 SRM)Grain22.86 %
1.00 lbCaramel/Crystal Malt - 20L (20.0 SRM)Grain3.81 %
1.00 lbCaramel/Crystal Malt - 80L (80.0 SRM)Grain3.81 %
1.00 lbCaramunich I (Weyermann) (51.0 SRM)Grain3.81 %
1.00 lbCaravienne Malt (22.0 SRM)Grain3.81 %
0.25 lbSmoked Malt (Weyermann) (2.0 SRM)Grain0.95 %
2.00 ozGoldings, East Kent [4.10 %] (60 min)Hops16.4 IBU
1 PkgsScottish Ale (Wyeast Labs #1728)Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.133 SG

Measured Original Gravity: 1.133 SG
Est Final Gravity: 1.035 SGMeasured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 12.92 % Actual Alcohol by Vol: 15.07 %
Bitterness: 16.4 IBUCalories: 643 cal/pint
Est Color: 21.2 SRMColor:
Color
 

Mash Profile

Mash Name: Infusion 146 158Total Grain Weight: 26.25 lb
Sparge Water: 4.89 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH
 

Infusion 146 158
Step TimeNameDescriptionStep Temp
40 minLow MashAdd 25.99 qt of water at 160.2 F146.0 F
40 minHigh MashDecoct 5.22 qt of mash and boil it156.0 F

 
Mash Notes:

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.4
Pressure/Weight: 4.2 ozCarbonation Used: -
Keg/Bottling Temperature: 60.0 FAge for: 28.0 days
Storage Temperature: 52.0 F 
 

Notes

1st Place Scotch Ale Michigan State Fair 2005 (43 points) BOS judges said this beer will improve for the next 2 years.
2/21/2005 first tasting, this is drinkable now and is an awesome brew.
Purpose of the mash is to maximize the fermentability of the wort. This is a big beer and will have enough residual for style
Frequent agitation of fermenter.
1/13/2005 - 16.5 brix 1.027 80% attenuation
1/21/2005 - 15.5 brix 1.019 86% attenuation - bottled 3/4 c corn sugar
 
 

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