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13.1 quarts of water (1.25 qts/lb) at a 173 F strike temp were
combined with the grains (10.5 lbs total) for a 60 minute mash at 156
F. 5.5 quarts of sparge water was heated to a boil and added to the
mash to reach the mashout temp of 170 F. After stirring and
recirculation, 2.5 gallons of sweet wort were collected from the
first runnings. 13 quarts of 170 F water was added to grain,
stirred, recirculated, and the remaining sweet wort was collected to
total 6.5 gallons.
The sweet wort was brought to a boil, and the agave and bittering
hops were added for a 60 minute boil. With 15 minutes remaining the
flavor hops were added along with a couple pinches of Irish moss.
The wort was cooled with the immersion chiller, and the yeast was
pitched (from a 1.5 liter starter). Originally I wanted to use
California Ale yeast, but this Scottish Ale yeast was all I had on
hand.
After 9 days in the primary, it was racked to the secondary.
Another six days in the secondary rounded out the flavors and
clarified the brew. It was then bottled.
It tastes pretty good - malty and sweet at first with a definite
aroma from the Amarillo hops, finishing dry with slight bitterness
from the agave. Yum.
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