Edinburgh Scottish Ale All Grain Recipe

Description
Questions and Answers

Edinburgh Scottish Ale All Grain Recipe

Scotland is famous for its malty, strong ales. Many of the most famous come from the Edinburgh region. This is true to form, malt forward with notes of caramel, toffee, and roast.

Yield : 5 Gallons

Original Gravity: 1.064

Final Gravity:: 1.016

Color / SRM : 17.32

Alcohol by Volume: 6.22%

IBU (anticipated, alpha acids can fluctuate): 29

Specialty Grains: Crystal 60L, Amber, Aromatic, Roasted Barley

Hops: 7 HBUs

Recipe Includes : Base Malt Grain, Specialty Grains & Hops

Q: price on page says, "Your Price: $33.99" but it comes up at $41.99 in the cart. Am I missing something? Thanks, Dan

Asked by: Daniel Gracia - 12/4/2018

A: This is likely due to an added yeast pack or other items added from the optional drop downs. These will show as an overall cost increase on the kit when they are added, vs. being shown as individual line items on the order-Since the yeast with an Ice pack option comes in around $8-9 this would be the likley cause for the increase

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Answer provided by: Aaron (12/4/2018)

Q: And another question about the higher temp sparge when using batch sparging. I have always been told that you don't want to go higher than the 170's because you will get bitter tannins released with that hotter water which will make your beer taste off - more bitter. I would be inclined to go with the lower temp and put up with less efficiency than end up with off-flavors. I used that higher temperature sparge method on my last brew which was an all-grain conversion from a Düsseldorf Alt-Bier extract recipe (clone of Otter Creek's Copper Ale) I had used before. Flavor was off and I presumed it was because I used the Hallertau Mittelfruh hops instead of the Hallertau Hersbrucker hops I used in the original extract recipe. The Homebrew shop was out of the Hersbrucker variety of Hallertau and said this was the same hops from a different village and would be a fine substitute. I used your 190°-200° sparge recommendation on this brew and I now wonder if that extra bitterness of that brew was because of tannin release into the wort. By the way I am fanatical about sanitizing everything used in the brewing and have never had contamination problems. So, what do you think?

Asked by: Daniel Gracia - 11/1/2017

A: Sparging temps are typically higher to raise the temp of the mash to stop starch conversion but so long as the temps are not boiling, this will not release the tannins in the grain into the batch. The increased bitterness can come from a similar hop used to substitute that will be in the same profile or 'parent" grouping of hops, but might have slightly different alpha acid levels that would not allow the hop to be uses 1 to 1 for bittering purposes, and is likely the reasoning for increased bitterness compared to a previous batch if a different hop was used with a higher Alpha Acid level

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Answer provided by: Aaron (11/2/2017)

Q: It appears that in all of your recipes after mashing for 1 hour you mash-out and then sparge with 170° water but with a cooler mash tun you just sparge with 190-200° water. Since the cooler mash tun is only going to lose about 1° over the hour period you suggest for sparging, why do you use so much higher temperature with a cooler mash tun than a kettle tun?

Asked by: Dan Gracia - 10/24/2016

A: We suggest 190 for the Igloo coolers since it is assumed that the brewer will use the batch sparge method instead of continuous sparge. The batch sparge method is less efficient and thus the higher temperature will allow for greater sugar extraction.

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Answer provided by: Tim (11/21/2016)

Questions? Ask here.

Edinburgh Scottish Ale All Grain Recipe

Q: price on page says, "Your Price: $33.99" but it comes up at $41.99 in the cart. Am I missing something? Thanks, Dan

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