Her er nogle beskivelser og opskrifter:
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http://www.skotsk-import.dk/produkt.htm
Fraoch heather ale 5%
Froach er gælisk og betyder simpelt hen lyng. Brygget i Skotland siden 2000
før Krist. Lyng Ale er formodentlig den ældste ale-stil der stadig
produceres i verden. Fra en ældgammel Gælisk opskrift på "Leann Froich"
(lyng ale) er den nu blevet genopdaget og genintroduceret i den skotske
kultur. I de kogende bygkorn kommes sød porse og blomstrende lyng. Efter en
smule nedkøling hældes den varme ale i en tønde med friske lyngblomster,
hvor den trækker en times tid før gæring.
En lys ravgul ale med blomstrende, tørveagtig aroma - kraftig
malt-karakter, krydret urteduft og tør vinagtig eftersmag. Velegnet til
krydrede madretter. Eks. Haggis - Drikkes lettere afkølet af de originale
tilhørende lerkrus.
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http://byo.com/recipe/724.html
Heather Ale by Mikoli Weaver
(5 gallons, all-grain)
Ingredients:
7.25 lbs. Marris otter or other English pale malt
1 lb. Carapils or dextrin-type malt
0.5 lb. crystal malt (20° Lovibond)
0.5 lb. crystal malt (40° Lovibond)
0.125 lb. chocolate malt
3 cups fresh or 1-2 cup dry heather flowers (1/2 added for 60 minutes, 1/2
added at end of boil)
1 oz. of 4.2% alpha -acid Fuggles hops (4.2 AAU) (optional)
0.50 oz. of 4.2 % alphaacid Fuggles hops (2.1 AAU) (optional)
1 pt. starter of Scottish Ale yeast (Wyeast 1728 or equivalent)
2/3 cup corn sugar for priming
Step by Step:
Mash grain in 3 gallons of water at 150° F for 60 minutes. Sparge with
168-170° F water to collect 5.75 gallons of wort. Total boil time is 90
minutes. After 30 minutes of boil, add first addition of heather flowers.
Continue for remaining 60 minutes. Whirlpool and add second addition of
heather flowers or use a hopback of flowers. Cool to 69° F. to pitch
starter. Oxygenate-aerate well.
Ferment at 69° F for seven days then rack to secondary fermenter. Continue
fermentation for seven more days until gravity is about 3° Plato (1.012) or
fermentation is finished. Let settle. Rack, prime and bottle. Age seven
more days before drinking.
(5 gallons, extract with grain)
Ingredients:
Substitute the pale malt with 7 lbs. English pale malt extract syrup. Other
ingredients remain the same.
Step by Step:
Start with 5 gallons of 150° F water. Steep crushed grain for 30 minutes.
Sparge grains with enough 170° F water to make 5.5 gallons. Heat to boiling
and add extract syrup. Total boil will be 60 minutes. At beginning of boil
add first addition of heather flowers. Continue for remaining 60 minutes.
Whirlpool and add second addition of heather flowers or use a hopback. Cool
to 69° F
to pitch starter. Oxygenate-aerate well. Follow fermentation schedule above.
OG =1.048
FG =1.008
Color = 18 SRM
Bitterness = 23 IBUs
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http://www.breworganic.com/recipes/Scottish_ag_recipe.htm
90 Shilling Scottish Ale
All grain
A full bodied strong dark amber ale with a mellow hop aroma and bitterness
Ingredients for 5 gals:
4 lbs. Weyermann organic Pilsner malt
6 lbs. Briess organic pale 2-row malt
1 lb. Briess organic Munich malt
3/4 lb. Briess organic caramel 60 oL malt
1/2 lb. Briess organic carapils malt
1/4 lb. Briess organic roasted barley
1/2 oz. Organic New Zealand Pacific Gem hops- bittering (19 IBU)
1 oz. Organic English Kent Goldings whole hops- flavor (7 IBU)
1 oz. Organic German Hallertauer Mittlefrueh hops- aroma
8 oz. OPTIONAL: Wildcrafted Scottish Heather Tips
Ale Yeast: Wyeast #1728 Scottish Ale or White Labs #028 Edinburgh Ale
For bottling: 8 oz. (1 1/4 cups) Dry Malt Extract (DME)*
Optional ingredients: 1/2 teaspoon Irish Moss
International Bittering Units (IBUs): 26
Original Gravity (O.G.): 1.066- 1.072
Final Gravity (F.G.): 1.012-1.018
Average alcohol content (% by volume): 6.5%
*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn
sugar or kraeusen with 1 quart of unfermented wort for bottling.
INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing procedures for all grain recipes.
1. Heat 4 gallons of water to 170 oF and add all of the grains included in
this kit.
2. After 10 minutes, adjust temperature if needed, and then mash at 152-
154 oF for 20- 40 minutes.
3. When starch conversion is complete, raise the temperature to 160- 165oF
(optional).
4. Sparge the grains with 4 gallons of water heated to 170 oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 1/2 oz. Pacific Gem hops
(bittering) and boil for 40 minutes.
7. Add 1 oz. English Kent Goldings hops (flavor) and boil for 15 minutes.
If desired, add the Irish Moss flakes. Add 8 oz. of heather tips if you are
making a Heather Ale for the last 10 minutes of the boil.
8. Add 1 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more
minutes, & turn the heat off.
9. Cool the wort to 65- 75 oF and transfer the chilled wort into your
sanitized primary fermenting vessel.
10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously
to add oxygen.
11. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70
oF in the primary fermenter.
12. If you have a secondary fermenter, transfer the beer to it when
fermentation activity has subsided.
13. Ferment for an additional 7- 14 days, or until fermentation is complete.
14. Bottle your beer and store at room temperature for the first few days,
then in a cool dark place (50- 60 oF) for 1-3 weeks. Your beer is ready to
drink when it is clear and nicely carbonated.
-------------
Hilsen
Erik Nielsen
Rønne
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