#39: Scottish Ale

Planned this as a collaboration brew with a fellow brewer.  I proposed the Scottish Ale and the carmelizing, and he provided the oak bourbon barrel and heather tips.  Worked out pretty well.  I originally intended to leave in the secondary barrel for two months, but sampled at one month and though the oak/bourbon was pretty strong, so I decided to bottle at that point.  I don't really intend to put this into the drinking rotation until the Fall.  We'll see if I can hold to that...

Scottish Ale

Scottish Heavy 70/-

Type: Partial Mash	Date: 1/30/2011
Batch Size: 2.40 gal
Boil Size: 3.30 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU 4.00 lb Mountmellick Light LME (3.0 SRM) Extract 68.84 % 1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 17.21 % 0.51 lb Special B Malt (180.0 SRM) Grain 8.76 % 0.21 lb Biscuit Malt (23.0 SRM) Grain 3.62 % 0.09 lb Chocolate Malt (350.0 SRM) Grain 1.58 % 0.30 oz Nugget [13.00 %] (60 min) Hops 24.4 IBU 0.30 oz Mt. Hood [6.00 %] (20 min) Hops 6.8 IBU 0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc 1.00 oz Heather Tips (Boil 30.0 min) Misc 1.00 oz Heather Tips (Secondary 7.0 days) Misc 1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.081 SG	Measured Original Gravity: 1.082 SG
Est Final Gravity: 1.021 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.85 %	Actual Alcohol by Vol: 8.90 %
Bitterness: 31.2 IBU	Calories: 374 cal/pint
Est Color: 24.6 SRM Process: Caramelize 1/2lb light LME with 4 quarts water Mash grains for 60 min Boil, add remaining LME drop hops, heather, and whilfloc on schedule above Add carmelized wort at 5 minutes Add LME at flameout Cool, stir, pitch, stir Ferment for 7 days Transfer to  oak barrel secondary with other half of heather   Leave in secondary for two months (or to taste)

#38: International Market Ale

Had heard of people using maltose from the International Market in their beer, so when I was at the market and saw said maltose, I had to give it a go.  $6 in maltose, plus some scrap ingredients on hand made this a super cheap brew. 

Intermational Market Ale

American Pale Ale

Type: Extract	Date: 1/17/2011
Batch Size: 2.40 gal	Brewer: Swenocha
Boil Size: 3.30 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (3 Gallon)
Ingredients
Amount Item Type % or IBU 0.42 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 10.88 % 3.00 lb International Market Malt Extract (4.0 SRM) Extract 77.72 % 0.44 lb Melanoiden Malt (20.0 SRM) Grain 11.40 % 0.15 oz Warrior [15.80 %] (55 min) Hops 18.6 IBU 0.40 oz First Gold [8.00 %] (21 min) Hops 16.0 IBU 0.20 oz First Gold [8.00 %] (7 min) Hops 3.4 IBU 0.20 oz Fuggles [4.00 %] (7 min) Hops 1.7 IBU 0.25 oz Glacier [5.60 %] (7 min) Hops 3.0 IBU
Beer Profile
Est Original Gravity: 1.052 SG	Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 4.99 %	Actual Alcohol by Vol: 4.57 %
Bitterness: 42.8 IBU	Calories: 271 cal/pint
Est Color:  6.8 SRM Super clear and pretty darn tasty...

2011 Brew Calendar

Gallons: 49.055

Gone (but not forgotten):
#36: Limonade - 2.47 gallon - Ferment: 1/15; Bottle: 2/11
#38: International Market Ale - 2.125 gallon - Ferment: 1/17; Bottle: 2/5
#45: Amarillo Pale 2 (AG) - 2.53 - Ferment: 3/25; bottled 4/16
#40: Two Dogs Mexican Brown (AG) - 2.1 gallon - Ferment: 2/6; bottled: 2/21
#41: Leftover Rye Ale (AG) - 2.25 gallon - Ferment: 2/8; bottled: 2/21
#42: Session Amber (AG) - 2.4 - Ferment: 2/13; bottled: 3/7
#48: Burton upon Trent Original Pale Ale (AG) - 2.6 - Ferment 4/24; bottled 5/15

Drinking:
#37: Northern Brown Ale - 2.25 gallon - Ferment: 1/16; Bottle 2/10
#39: Scottish Ale - 2.14 gallon - Ferment: 1/30; Secondary: 2/7; Bottle: 2/28
#43: Dark Strong Ale - 2.12 - Ferment: 2/21; bottled: 3/20
#44: Smoked Porter (AG) - 2.4 - Ferment: 3/6; bottled: 4/4
#46: Prohibition Ale - 5 - Ferment: 4/17; bottled 5/1
#47: English Session Pale (AG) - 2.34 - Ferment 4/17; bottled 5/16
#49: Czech "Pilsner" - 2.12 - Ferment 6/4; bottled 6/30
#50: Irish Red - 2.16 - Ferment 6/6; bottled 7/1
#51: Two Dogs Mexican Brown #2 - 4.9 - Ferment 7/12; bottled 7/3
#52: Weisen - 2.5 - Ferment 7/11; bottled 7/24
#53: Saison - 2.25 - Ferment 8/28; bottled 9/4

Bottled
#55: Oktoberfest (first lager) - 2.4 - Ferment 10/9; Bottled 11/14

Up next
Pale Lager 
Retro clone(s) from BYO 
Sorghum Ale 
Yazoo Gerst Amber clone
Choc beer
Roggenbier
Winter Welcome
IPA
Yazoo Sly Rye Porter
Yazoo Pale Ale
Bitter or ESB
Fat Tire clone
Any number of other styles