Yesterday’s Brew Day went smashingly well, I finally got around to having a go at one of my favourite beers to drink: Strong Scotch Ale. The night before I dry hopped my KafkaEska IPA; will bottle her this week. And if you should read this post today, I’ll be at Bashamichi Taproom this evening – why not stop by and share a pint!

Scottish Lee Heavy

OG: 1.068
IBU: 25
SRM: 20

Malts
UK Pale Malt: 2.5kg
Maris Otter Pale Malt: 2.5kg
Munich Malt: 150g
Crystal Malt C40: 150g
Crystal Malt C150: 100g
Chocolate Malt: 100g
Honey Malt: 100g

Hops
East Kent Goldings (Bittering, 60 min.): 30g
East Kent Goldings (Bittering, 30 min.): 15g
East Kent Goldings (Bittering, 15 min.): 7.5g
East Kent Goldings (Bittering, 10 min.): 7.5g

Yeast
White Labs WLP028 Edinburgh Ale

 Notes and Musings

· Struck at 76°C; held 90 min. at 65-67°C.
· Other ingredients used but not listed: Gypsum, Yeast nutrient, Whirlfloc tablets, Irish Moss.
· Mini bazooka screen was a brilliant idea, but need to make it longer (see below).
· Aerated for several hours with aquarium pump and filter.
· Pitched last night at 11:30 P.M. – 20°C, first sign of life: 10 A.M. this morning
· Again with the s/low yeast activity!?
· Should steeping grains be crushed or kept whole?

Upcoming

· Tomorrow: taking the missus out to Shonan Beer’s Mokichi Foods Garden.
· Wednesday: Bottling Day
· Next brew: an Irish Red Ale.
· Next month: Nippon Craft Beer Festival

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