Batch 1 of Jamil's Scottish 60/-

Date Brewed: 10 Jan 2009 Date Racked: 18 Jan 2009
Date Packaged: 18 Jan 2009 Date Ready: 18 Jan 2009

Selected Style and BJCP Guidelines
9A-Scottish And Irish Ale-Scottish Light 60/-

Minimum OG: 1.030 SG Maximum OG: 1.035 SG
Minimum FG: 1.010 SG Maximum FG: 1.013 SG
Minimum IBU: 10 IBU Maximum IBU: 20 IBU
Minimum Color: 9.0 SRM Maximum Color: 17.0 SRM

Recipe Overview
Target Wort Volume Before Boil: 3.25 US gals Actual Wort Volume Before Boil: 3.75 US gals
Target Wort Volume After Boil: 2.50 US gals Actual Wort Volume After Boil: 2.70 US gals
Target Volume Transferred: 2.30 US gals Actual Volume Transferred: 2.20 US gals
Target Volume At Pitching: 5.00 US gals Actual Volume At Pitching: 5.50 US gals
Target Volume Of Finished Beer: 5.00 US gals Actual Volume Of Finished Beer: 5.40 US gals
Target Pre-Boil Gravity: 1.055 SG Actual Pre-Boil Gravity: 1.049 SG
Target OG: 1.045 SG Actual OG: 1.033 SG
Target FG: 1.011 SG Actual FG: 1.013 SG
Target Apparent Attenuation:: 74.9 % Actual Apparent Attenuation: 59.9 %
Target ABV: 4.5 % Actual ABV: 2.6 %
Target ABW: 3.5 % Actual ABW: 2.1 %
Target IBU (using Rager): 13.0 IBU Actual IBU: 10.7 IBU
Target Color (using Morey): 14.8 SRM Actual Color: 12.7 SRM
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 76.8 %
Target Fermentation Temp: 65 degF Actual Fermentation Temp: 65 degF

Ingredient Amount % MCU When
Golden Promise 4lb 0oz 49.2 % 1.5 In Mash/Steeped
US Caramel 40L Malt 1lb 0oz 12.3 % 7.4 In Mash/Steeped
US Munich 10L Malt 8.00 oz 6.2 % 0.9 In Mash/Steeped
Canadian Honey Malt (Gambrinus) 8.00 oz 6.2 % 2.1 In Mash/Steeped
US Caramel 120L Malt 8.00 oz 6.2 % 11.0 In Mash/Steeped
UK Pale Chocolate Malt 2.00 oz 1.5 % 4.6 In Mash/Steeped
Extract - Light Dried Malt Extract 1lb 8oz 18.5 % 0.8 End Of Boil

Variety Alpha Amount IBU Form When
UK Golding 4.5 % 0.61 oz 13.0 Loose Pellet Hops All Of Boil

Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1.00 oz In Boil

DCL US-05 (formerly US-56) SafAle

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 15 Total Magnesium (ppm): 5
Total Sodium (ppm): 14 Total Sulfate (ppm): 0
Total Chloride(ppm): 9 Total Bicarbonate (ppm): 0

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (70C/158C)

Step Type Temperature Duration
Rest at 158 degF 60

Mash Notes
Strike water temp was 170, mashed in at about 158. Covered, left for an hour with some stirring. Heated up sparge water to 185, but during sparging it fell to around 165 so had to apply heat.

Boil Notes

Fermentation Notes
Whirlpooled and racked from the edge, but left too much (0.5gl) behind. OG reading was 1.022, so the next day had to boil 1.5lb of DME in 2L of water and add that to bring up OG to 1.033.

Packaging Notes

Tasting Notes
Somewhat malty, no hop character. Tastes weak (though this is a very low ABV beer). Light astringent notes, likely from oversparging. Almost no head.