Scottish Light 60/-
BJCP 2008 – 09A
Batch #:
2007-26
Brew Date:
September 4, 2007
Tap Date:
October 10, 2007
Cost:
20.60
Statistics
OG:
1.040 10° P
FG:
1.010 2.6° P
Real Extract:
3.9° P
Attenuation:
74% Apparent – 61% Real
Color:
15.1SRM
IBU:
13.4
BU/GU:
0.34
ABV:
3.4%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.00 pounds | Scottish Golden Promise | 61% |
| 0.50 pounds | American Munich Malt | 7.6% |
| 0.50 pounds | Honey Malt | 7.6% |
| 1.00 pounds | Crystal Malt 40L | 15.2% |
| 0.50 pounds | Crystal Malt 120L | 7.6% |
| 0.06 pounds | British Chocolate Malt | 0.9% |
| 6.56 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Kent Golding | 60 minutes | Boil | Pellets | 4.0% | |
| 0.75 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 156° F | |
| 2 | Sparge | 40 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
21 days @ 50° F
General Info
Just in time for my birthday! This was a spur-of-the-moment brew session experiment with a lower-gravity ale. I’ve brewed 80/- and 90/- beers before, but not a 60/-, which is meant to be consumed in larger quantites.
Racked to primary (September 4, 2007). Racked to secondary (September 12, 2007). Racked to keg and primed with 3.0 oz (by weight) of corn sugar. Set in the refrigerator to cold condition (September 24, 2007).
Finally tapped this one on December 16, 2007. Best served at 50°.
Procedure
- Single infusion mash with 2.7 gallons of water @ 158° for 60 minutes (for a drier profile).
- Sparge with 170° water.
- 90 minute boil.
- Add hops according to schedule.
- Cool wort and pitch yeast.
