Beer Style: Scottish Heavy 70/- (9B)
Recipe Type: partial mash
Yield: 5 US gallons
I'm going to brew an Export Scotch Ale Thursday. I'd like to get feedback on my recipe before I start the brew.
My goal is to get a rich carmel flavor with low alcohol content. I plan on mashing the extract and grains at about 155 degrees until it passes an iodine test (experience tells me this could take up to 2 hours). I'll adjust for a mash pH of 5.1 to 5.4 and a kettle pH below 5.3.
One trick I'd like to try is to bring a small amount (2 qts) of wort to a rapid boil in a separate pan to help carmelize the wort.