Batch #10: Old No. 6-1/2 80/- Scottish Ale

This is a scottish ale brewed to step up Wyeast 1728 for the next batch, my first "big" beer. The name commemorates a brew day from hell.... well, heck maybe. It was the first time I was bitten by the "Phil's Phloater" effect, and I lost a #6-1/2 stopper into a full carboy of beer.

Recipe

Grain Bill

8 lbs. Fawcett Maris-Otter
1 lb. Fawcett Crystal (50L)

Hops

1 oz. East Kent Goldings (5.7% AA) @ 60 min.

Yeast

Wyeast 1728 (Scottish Ale) XL pack, no starter.

Mash

Single infusion mash, 158F for 60 minutes, mash-out at 170F for 10 minutes (actually more like an hour or so...)

Vitals

OG: 1.051
FG: 1.023
Calculated IBUs: 24
Carbonation: 12 PSI @53F (quick carb'ed at 20PSI)

Timeline

Brew day: December 6, 2002

12:24 pm: Mash-in at 158-159F.
1:25 pm: Mash-out, add boiling water to raise 170F-172F.
1:35 pm: Begin recirculating: clogged, $@#*$!!!
2:00 pm: Begin successfully recirculating.
2:20 pm: Finish sparging.
3:20 pm: Proper boil starts.
3:40 pm: Add hops.
4:40 pm: Chill.
4:56 pm: Finish chilling @ 62F, let kettle settle.
5:06 pm: Begin racking to primary.
<notes incomplete>

Fermented at about 58F.

Racked to secondary December 13, SG 1.022. Moved to 55F basement, cooled to 50F.

Kegged February 1st, 2003.

Put remainder of keg into two growlers March 12, 2003.

Tasting notes

2/1/2003

Somewhat overcarbonated, which subdues any maltiness. What survives is smooth, light, and creamy with light caramel notes. The hops keep it from being sweet, but otherwise stay out of the way. This should be good when it de-gasses.

When fermented this cool, the yeast is quite clean, a bit lager-like (sulfur), with a strikingly crisp, clean finish. I might revisit the yeast with a hoppy, light brew for the summer months.

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