Recipe formulated for Iron Brewer Batch 2, Round 2. Required ingredients: Biscuit malt, peated malt, kolsch yeast. Scottish Export seems like a style well suited to the ingredients, with the exceptian of the belgian biscuit malt. I’m hoping it blends nicely with the Maris Otter base. I think the peat will come through at 4 oz (and it may come through a bit strong). Included a bit of caramel malts to lend a wee bit of malty sweet, and a few oz. of roasted barley for color. Some cara-pils for head retention and body in what I feared might be too thin otherwise. 22 IBUs from EKG hops at 60 to balance the beer without a lot of malt flavor or aroma.
Fermentation schedule was more like 59F for 5 days, let it rise to 66F over the next 2 days. Then dropped to 34F over 3 days where it is now on day 15.
Plan to transfer to keg, start carbonating, keep lagering on day 16.
|Enter desired final yield (volume):|
Pale Malt, Maris Otter
|81.7% of grist|
|6.1% of grist|
Caramel/Crystal Malt - 80L
|4% of grist|
|3% of grist|
Peat Smoked Malt
|3% of grist|
|2.2% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
|1||Whirlfloc Tablet @ 15 minutes|
Goldings, East Kent
4.50% @ 60 minutes
|1.50 ounces||Total Hop Weight||6.8 AAUs|
|Total Boil Time:||90 minutes|
Single Infusion Mash, Medium Bodied Beer
|Grain Temperature:||72°F||Tun Temperature:||72°F|
Mash profile for most well-modified malts.
|1||Mash In||Infusion||60 min.||154°F||
Add 70% of mash water at 166° F / 74° C
|2||Mash Out||Infusion||10 min.||168°F||
Add 30% of mash water at 197° F / 92° C
|Primary:||7 days @ 63° F|
|Secondary:||21 days @ 32° F|
|Tertiary:||0 days @ ° F|
|Age:||0 days @ 52° F|