Codename : Mountain Portage Scottish Alethorpe
Completing my tour of the British Isles with a Scottish style ale. This style was typically brewed for the export market, ergo the name.
- 1 lb 10 oz Maris Otter malt
- 4 oz Amber malt (38L)
- 1 oz Caramel malt (120L)
- o.5 oz Chocolate malt (3ooL)
- 0.10 oz East Kent Golding hops at 60 minutes
- 0.10 oz East Kent Golding hops at 15 minutes
- ¼ tablet Whirfloc (optional) at 10 minutes
- ¼ tsp yeast nutrient (optional) at 1o minutes
- 0.20 oz Fuggle hops at 0 minutes
- 4 ml Windsor ale yeast
Anticipated IBU : 22
Anticipated ABV : 5.0%
Target OG : 1.051
Target FG : 1,013
Brewhouse (in)efficiency : 70%
Prepare 6.2L strike water, 154F
Add the milled grains to the bag.
Place the bag in the hot water, set the timer for 60 minutes, and maintain the temperature at 149 F. Turn temperature up to 167 F, set timer for 10 minutes. Looking for SG 1.040.
Calibrate the sonic screwdriver.
Lift the bag out of the water, and allow it to drip into the pot, don’t be afraid to give it a hard squeeze. Every bit of sugar that can be extracted will benefit the end ABV.
Bring wort up to 205F.
Set the timer for 60 minutes. Add hops, Whirlfloc and yeast nutrient as prescribed above. Looking for SG 1.051.
Sanitise everything required for fermentation.
Cool to room temp, an ice-bath or a snowbank work effectively.
Prepare yeast mixture.
Add wort to the jug. Pitch yeast.
Store in a cool place for primary fermentation for 7 days.
Sanitise everything required for bottling.
Transfer from carboy to bottling pot.
Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
Preferably conduct bottle conditioning for at least 4 weeks.
- FG of 1.050
Brew day : 31-Aug-2022
Bottling day : 9-Sept-2022