Homebrew Recipe

Pole-Tossin' Scottish Export

Method:: All Grain
Style:: Scottish Export
Boil Time:: 45 min.
Batch Size:: 5 gal.
Boil Size:: 7 gal.
Efficiency:: 0
Rating:
Source:: The Brew-Master's Bible
Source Notes:: Page 183. Recipe from E.C. Kraus Home Wine and Beer Making Supplies - Independence Missouri.
Notes:: "This is a full-bodied malty brew with a hint of roasted flavor. The hops are not noticeable upon the first swallow, but show their presence clearly in the aftertaste. This gives the beer the impression of being remarkably well rounded and balanced. The color is heavy amber with a slightly smoky tint. The aroma is exceptionally malty and inviting." This is well liked by a number of people. This recipe has been converted to all grain and soaking the oak chips in Jack Daniels adds an extra special touch. Converted partial extract recipe to grain using 6 lbs. of 2-Row Pale Ale Malt with good results.

OG	FG	ABV	SRM	IBU
1.044	1.011	4	25	15

Name	Amount	% Grain Bill
Pale Ale Malt	6 lbs.	84.21
Notes: Substituted for 3.3 lbs. LME and 1 lb DME
Crystal Malt	1 lbs.	14.04
Notes: No specific color specified for this fermentable. Have used 35 L.
Chocolate Malt	0.125 lbs.	1.75
Notes: 2 oz of Chocolate Malt
Total:	7.13 lbs.

Name	Amount	Boil Time	Use	AA
Fuggle	1 oz.	45	Boil	0

Name	Amount
Fuggle	1 oz.

Name	Lab	Product
London English Ale
Scottish Ale	Wyeast	1728

Name	Amount	Time	Use	Type
Maltodextrin	8 oz.	5	Boil	Water Condtioning
Notes: During the last 5 minutes of the boil, fold in the maltodextrin
Brown Sugar	8 oz.	45	Boil	Flavor
Notes: Add at the beginning of the boil.
Irish Moss	1 Tbs.	15	Boil	Fining
Notes: During the last 15 minutes of the boil, add.
Oak Chips	2 oz.	0	Secondary	Flavor
Notes: On the second day of fermentation, add the boiled and strained (or soaked in JD) oak chips to your fermenter.

Step	Name	Temp	Time	Type
1	Single Infusion Mash	153	60	All Grain