beer and homebrewing in portland maine
So the 60 Schilling Scottish is done, kegged and tasty. It actually has a distinct malty, almost pretzel flavor that I think came from the honey malt primarily. The color is lighter than the photo lets on – much more of a reddish amber. Kegged at 5 psi for 1.5 volumes of CO2 at 50 degrees, and sitting in my basement.
The 60 Schilling Scottish ale is in the keg after a week in primary and three days settling out in secondary at 60 degrees or so. Final gravity didn’t quite make it all the way – 55% attenuation out of a desired 60% or so.
When I checked the final gravity I gave it a taste, and it’s delicious even flat. Sweet and malty with a balanced bitterness. It’s in the keg at 5 psi, 50 degrees F. Once it’s carbonated I’ll post a photo of a pint.