Today's last brew is a Scottish Export, aka eighty shilling ale. It is a traditional Scottish session ale. The ale is somewhat dark and will hopefully have a malty and slightly nutty character balanced by crisp hops.
This is the first time I use Amber malt, and I'm looking forward to seeing how it affects the result. The yeast is a Scottish yeast strain, which is supposedly a real work-horse.
As per Charlie Papazian's recommendation I added 1/2 ts of cinnamon powder to the mash. This is done to prevent wort oxidization as cinnamon is an efficient antioxidant. I did this to the Grisette as well. The cinnamon should not have any influence on the flavour of the finished beer, at least that's what he said. We'll see. I also used 2 ts of 5.2 in the mash.
For the record: the pale malt was 3700 grams Muntons Pearl Pale Malt and 800g of Castle Pale Malt as I ran out of the first. The Amber malt is from Castle Malting and the Crystal malt from Muntons.
I got terribly low mash efficiency with this beer also. Now I suspect that the crush on the malt mill is too coarse. I'll try to reduce the roller gap for the next brew.
The batch was brewed 2006-12-10.
Scottish Export 80/-
All grain, batch sparge
26 EBC (Light copper)
4500g Pale malt
500g Crystal malt
400g Amber malt
250g Wheat malt
67C, 60 min
76C, 10 min (mashout)
40g East Kent Goldings pellets 4.9%, 60 min
40g Fuggles pellets 5.1%, 15 min
30g Cascade pellets 5.9%, 1 min
White Labs WLP 028 Edinburgh Ale, best before 2006-09-16, 1 liter starter
OG: 1.044 FG: 1.011 (estimated)
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