Scottish Heavy

[wilfh]

Hello
I've just upgraded my kit from doing a partial mash and I am now looking to do my first full all grain. I'm hankering after something malty and therefore...
does anyone have a receipe for a scottish heavy 80 shilling type thing.
thanks
Wilf

[seymour]

Here you go, though I've learned mine is much higher gravity than historical recipes:

SEYMOUR SCOTTISH EXPORT 80/-

GRAINBILL:
9 lbs = kg, British Two-row Pale Malt (Maris Otter, Golden Promise, etc)
1 lb = g, British Medium Crystal (around 70-80°L ideally)
6 oz = g, Scotch Oats (rob your kitchen, AKA steel-cut oats, pin-head oats, etc)

MASH @ 154°F/68°C for 60 minutes or until converted

HOPS:
1 oz = g, Fuggles or Goldings, 90 minutes

Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle to make the hops pop. Irish moss near end of boil for clarity.

BOIL 90 minutes

YEAST:
McEwans strain, available as Wyeast 1728 liquid yeast
-OR- in a pinch, less authentic Safale S-33 dry yeast

FERMENT @ 55-70°F/13-21°C

PRIME bottles/cask with 1/3 cup brown cane sugar, boiled with a bit of water

STATS assume 77% mash efficiency and 77% yeast attenuation:
OG: 1.050
FG: 1.012
ABV: 4.9%
IBU: 16
COLOUR: 11°SRM/22°EBC

[wilfh]

thanks very much.
wilf

[patto1ro]

I've got the recipe for Maclay's 80/-, if you're interested. Several, in fact.

[seymour]

I've got the recipe for Maclay's 80/-, if you're interested. Several, in fact.

Of course we're interested. Fire away!

[patto1ro]

5th Aug 1965 MAclay 80/-

OG 1040
FG 1013
ABV 3.57
App. Attenuation 65.71%
hops 2.25 oz English & Styrian Goldings
Mash @ 157º F

pale malt 74.91%
no. 1 sugar 7.68%
DCS sugar 3.84%
flaked maize 11.52%

[Rookie]

Put some of the first runnings in a seperate pot and reduce to a syrup, then return it to the main boil. This increases the maltiness.

[patto1ro]

Put some of the first runnings in a seperate pot and reduce to a syrup, then return it to the main boil. This increases the maltiness.

If you want a beer like they brew in Scotland, really don't do this. No Scottish brewery ever did this as far as I'm aware.

[Rookie]

Put some of the first runnings in a seperate pot and reduce to a syrup, then return it to the main boil. This increases the maltiness.

If you want a beer like they brew in Scotland, really don't do this. No Scottish brewery ever did this as far as I'm aware.

I'll take your word for it as I've never researched it. I was suggesting it to increase the maltiness. A really long boil would achieve the same thing.

[seymour]

Bump.

Did you end up brewing a Scottish Heavy?

[wilfh]

Not yet life is getting in the way!

[wilfh]

Right I'm giving this a shot tomorrow night. I have the malts but forgot the yeast so its going to have to be nottingham as that what's i've got

should I adjust the mash temp a bit to try and compensate for the yeast if so which way do I go. I think that 68-69C might counteract the greater attenuation of the nottingham but have I got that right.

As this is the first full mash with my shiny new mash tun and stainless pan this is my plan but please help if I've missed something

Heat 20 liters water to 75C
into mash tun (cool box)
Add grains and mash for 90 minutes
Drain and add another 15 liters of water at 80C
Drain into boiler
Boil for 90 minutes with hops
Cool and ferment in a bucket.

what do you think to that?
Looking forward to it.
wilf

[seymour]

...its going to have to be nottingham as that what's i've got...should I adjust the mash temp a bit to try and compensate for the yeast...

That'll work. The McEwans strain is a strong fermentor, high-attenuating, with high alcohol tolerance, probably even more so than Nottingham, so no need to make any adjustments.

Sounds good. Have fun and keep us posted.

[wilfh]

thanks Seymor
The brew in on the boil now. my thermometer broke just as I got the mash water up to temperature so I had to wing it. I'm hoping that the mash is ok. Apart from that it is all going to plan.
Wilf

[orlando]

Too late for you now but for anyone else I currently have this in the keg and it is really good, a huge chewy, fruity, malty beer, low hopped so the malt really shines. Not a session beer but for sitting in front of the fire on a cold winters night it is to be thoroughly recommended.

25 litres

Kilt Lifter 80 shilling Ale


5.000 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 85.2 %
0.450 kg Crystal Malt (140.0 EBC) Grain 2 7.7 %
0.250 kg Wheat Malt (3.0 EBC) Grain 3 4.3 %
0.100 kg Brown Porter Malt Oak Kilned (550.0 EBC) Grain 4 1.7 %
0.070 kg Roasted Barley (1220.0 EBC) Grain 5 1.2 %
27.20 g Goldings, East Kent [7.20 %] - Boil 90.0 min Hop 6 22.2 IBUs
0.50 tsp Protafloc (Boil 15.0 mins) Fining 7 -
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast

Mashed high at 69c for 60 minutes boil for 90.