h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

February 25, 2005

Scotch Ale

Ingredients
8 lb. Alexander's Pale Malt Extract
3 lb. Munton & Fison Amber Dry Malt Extract
1 lb. Munton & Fison Crystal Malt 60° L
½ lb. Munton & Fison Carapils Malt 20° L
½ lb. Hugh Baird Peat Smoked Malt 2.8° L
1 ½ oz. Kent Goldings U.K. Hops (Bittering)
2 oz. Heather Tips (Flavoring)
½ oz. Fuggles Hops (Finishing)
Wyeast # 1728 XL Scottish Ale Yeast

Yeah, that's right...eleven pounds of malt extract. I might as well call this beer Frankenstein because I've created a monster. Had the help of my brewster Melange (or Scarlet, whichever she likes to be called), and Shla-Vez.

Primary fermentation is now taking place in a 6.5 gallon glass carboy. This is much more appropriate than a plastic bucket because I can now see how the fermentation takes place. It's a heavy batch, so I expect to see a lot.

Specific gravity - 1.060

Had a taste of some real Scottish Ale after I locked this batch up. Came from my personal beer guru and I have to say...I'm speechless. Wait, that doesn't make sense. But what does make sense is that the beer was great. Just an idea of how a full bodied,well aged Scotch Ale can taste. Man, I don't have the patience.

Cheers!

March 3, 2005

Transfer into secondary fermenter.

First, some corrections. It looks like the brew shop where I picked up the ingredients for this batch has their recipe a little mixed up.

I can't be sure if there was 8 oz. or 2 oz. of smoked malt. They mix all grains together, making it tough to tell.

It was 2 oz. of Golding hops instead of 1-1/2. I'd also like to note that these were of the plug variety.

Finally, I did use Irish moss in my Scottish Ale. Ah, it's more fun to say than write, but you get the picture.

Anyway, the transfer went extremely well. It's a combination of experience and funky gadgets. Had a taste of the stuff, but it's so hard to gauge what it's like at this state.

Specific gravity - 1.016

I think I lightened the color a little by adding the third pound of amber malt extract. Black is a more fitting color for this stuff. Maybe next time I'll use some dark malt instead.

Next step, bottling. And remember, if it ain't Scottish...it's crap!

Cheers!

March 18, 2005

Bottling Date

Specific gravity - 1.016

Next time, less amber more dark. Plus, more smoked and maybe some chocolate.

Cheers!