Brew Method: BIAB STRAIN: 1728 SCOTTISH ALE ™ Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. HIGH FLOCCULATION 69 - 73 ATTENUATION 55 - 75 TEMPERATURE RANGE 12 ABV PRIMING: Method: Honey in bottle Amount: 3 oz / 6 Tbls
Mash grains in bag at 153F for 60 min Remove and drain bag. I set the bag on a clean grill grate resting on kettle so I can move on to getting other steps ready. Boil wort to a boil. Add hops and miscellaneous ingredients as noted. Cool to lower 60F and pitch yeast. Ferment at mid-60F range if possible. OG: 1.058 FG: 1.018 ABV: 5.2%
1.Add chile extract to taste after fermentation and fining. Extract was made by immersing eight dried chiles d’Arbol in 4 ounces vodka for 24 hours. 2.Primary fermentation for 28 days at “ambient” temperature in glass.
it is important that you brew with cracked freshly roasted whole coffee beans, You will still get the coffee flavor but without the color; necessary for a white stout. Since there is no dark roasted malt or chocolate notes as a result - the cocoa nibs will add the appropriate notes you want from a stout.