#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)