Scottish Light Ale
Hillbilly Brewery
31 augusti 2016 kl 11:06
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 5,0 L | 30 min | 1.035 SG | 1.007 SG | 133 | 3,7% | 324 |
10 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 133 | 3,7% | 324 |
10 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Light Dry Extract | 0,48 kg | 100,0% | Torrextrakt |
16 EBC
|
|
|
Typ:
Torrextrakt Pale dry malt extract for general purpose use.
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Centennial | 10 gr | 30 min | Kok | Pellets | 10,00% | 44,6 | 2,0 | |
|
Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| Centennial | 10 gr | 10 min | Kok | Pellets | 10,00% | 21,1 | 2,0 | |
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Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| Centennial | 10 gr | 5 min | Kok | Pellets | 10,00% | 11,6 | 2,0 | |
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Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| Centennial | 20 gr | 60 min | Whirlpool | Pellets | 10,00% | 58,1 | 4,0 | |
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Användning: Whirlpool Used for: General purpose bittering, aroma in American ales and Wheats
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Antwerp Ale Yeast | WLP515 | White Labs | Flytande | 77% | 19°C - 21°C | |
|
Labb: White Labs Clean, almost lager like Belgian ale yeast. Good for Belgian pale and amber ales or with other Belgian yeasts in a blend. Biscuity, ale like aroma present. Hop flavors are accentuated. Slight sulfur during fermentation, and a lager like flavor profile |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 66°C | 75 min | 2 min | Infusion | 11,83 L | |
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Höjningstid: 2 min |
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1.030 - 1.039
1.008 - 1.012
10 - 25
18 - 33
Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-coloured head. Flavour: Malt is the primary flavour, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. No fruity esters. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavour is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley. Mouthfeel: Light to medium-light body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley. Overall Impression: Cleanly malty with a drying finish, and on occasion a faint bit of peaty earthiness (smoke). Slightly less intense malt flavours than standard strength Scottish Ales, and slightly less hop bitterness to balance. Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. History: Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing. Occasionally branded 60/- and 70/- reflecting the traditional shilling scale (barrel price) used throughout the UK, although at substantially lower than 19th century gravities. 60/- and 70/strength ales were generally draught only products. The corresponding terms "Light" and "Heavy" are still used by Scottish drinkers.
Examples: McEwan’s 60/- (3.2% ABV), McEwan’s 70/- (3.6% ABV), Orkney Raven Ale (3.8% ABV), Broughton Greenmantle Ale (3.9% ABV), Belhaven Scottish Ale (3.9% ABV), Tennents Special (3.5% ABV)
Scottish or English pale base malt. Small amounts of roasted barley add colour and flavour, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.
Cleanly malty with a drying finish, and on occasion a faint bit of peaty earthiness (smoke). Slightly less intense malt flavours than standard strength Scottish Ales, and slightly less hop bitterness to balance. Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales
