Homebrew Recipe
Pole-Tossin' Scottish Export
- Method:
- Partial Mash
- Style:
- Scottish Export
- Boil Time:
- 45 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 1.5 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 and extra touch. 1. Lightly crack malted barleys and put with 1 1/2 gallons of cold water in a cooking pot. Slowly bring to a boil over a 30-45 minute period. 2. Once boiling, strain the grains out by the use of a colander or the like and discard. 3. Bring liquid back to a boil and add both the liquid and dried malt extracts and the brown sugar. Bring back to a boil again. 4. Once boiling, add Fuggles hops and boil for 45 minutes. During the last 15 minutes of the boil, add the Irish moss. During the last 5 minutes of the boil, fold in the maltodextrin. 5. Now add the wort to your fermenter along with cold tap water up to 5 gallons. Make sure the wort has cooled to below 80 F and pitch yeast. 6. Attach airlock to fermenter and allow to ferment. On the second day of fermentation, add the boiled and strained oak chips to your fermenter. 7. In 7-10 days or when fermentation is complete, add priming sugar and bottle as normal.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.044 | 1.011 | 4 | 25 | 15 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Light Liquid Malt Extract | 3.3 lbs. | 60.83 |
| Crystal Malt | 1 lbs. | 18.43 |
| Notes: Recipe did not specify a specific color for this fermentable, so use based on how dark you would lik | ||
| Light Dry Malt Extract | 1 lbs. | 18.43 |
| Chocolate Malt | 0.125 lbs. | 2.30 |
| Notes: 2 oz of Chocolate Malt | ||
| Total: | 5.42 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| London English Ale | ||
| Scottish Ale | Wyeast | 1728 |
Other Ingredients
| 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 | Clarifying |
| Notes: Add during the last 15 minutes of the boil. | ||||
| Oak Chips | 2 oz. | 7 - 10 days | Primary | Flavor |
| Notes: On the second day of fermentation, add the boiled and strained (or soaked in JD) oak chips to your fermenter. | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Steep Grains | 212 | 45 | Partial |
| Notes: Put with 1.5 gallons of cold water. Slowly bring to a boil over a 30-45 minute period. | ||||