Skip to content


My last brew in this series of American Pales will make use of some crossover ingredients as I use up what I have and start to restock. The brew itself will be a clone of Thornbridge Jaipur using a pre-mixed hop blend from Crossmyloof brewing.

I'm also getting to the end of my sack of Weyermann Bohemian Pilsner malt so I've bought a new 25kg sack of Crisp Plumage Archer malt because one of the online suppliers that I use was selling off all their Crisp malts at half price to make way for another maltster.

Yeast preparation

I built my starter of Wyeast 1728 Scottish Ale Yeast on the Tuesday before brew day on the coming Sunday. I've used the Scottish strain before and have found it to be a reliable yeast that finishes dry, flocculates very well and leaves a clear, clean beer that allows the hops to shine.

The starter is 1.5 litres. As usual I'll save back 500ml in the fridge for next time and 1 litre will go into the beer.

Brew day

Recipe Specifications
Date: 13 April 2024
Batch Size (fermenter): 24.00 L   
Estimated OG: 1.045 SG
Estimated Color: 6.8 EBC
Estimated IBU: 46.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes
Water profile: Ca:87 Mg:12 Na:9 SO4:105 Cl:108

Amt         Name                                             Type          %/IBU    
29.78 L     Tesco Ashbeck                                    Water         -        
3.70 g      Calcium Chloride (Mash)                          Water Agent   -        
2.70 g      Gypsum (Calcium Sulfate) (Mash)                  Water Agent   -        
2.50 g      Epsom Salt (MgSO4) (Mash)                        Water Agent   -        
1.20 ml     Lactic Acid (Mash)                               Water Agent   -        
2.960 kg    Weyermann Bohemian Pilsner Malt (4.0 EBC)        Grain         60.9 %   
1.900 kg    Crisp Plumage Archer (4.0 EBC)                   Grain         39.1 %   
0.80 g      Calcium Chloride (Sparge)                        Water Agent   -        
0.60 g      Gypsum (Calcium Sulfate) (Sparge)                Water Agent   -        
0.50 g      Epsom Salt (MgSO4) (Sparge)                      Water Agent   -        
0.20 ml     Lactic Acid (Sparge)                             Water Agent   -        
25.00 g     Hallertau Magnum [10.00 %] - Boil 60.0 min       Hop           28.3 IBUs
22.00 g     CML Jaipur Mix [8.70 %] - Boil 10.0 min          Hop           7.9 IBUs 
1.00 Items  Whirlfloc Tablet (Boil 7.0 mins)                 Fining        -        
32.00 g     CML Jaipur Mix [8.70 %] - Boil 5.0 min           Hop           6.3 IBUs 
46.00 g     CML Jaipur Mix [8.70 %] - Boil 2.0 min           Hop           3.8 IBUs 
1.0 pkg     Scottish Ale (Wyeast Labs #1728) [124.21 ml]     Yeast         -        

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 4.860 kg
Name     Description                     Step Temperat  Step Time     
Mash In  Add 24.78 L of water at 70.9 C  65.0 C         60 min        

Sparge: Dunk sparge with 5L

Brew day went by without a hitch and I got just over 24 litres into the fermenter. OG was 1.042, 4 points short of target which is odd because I'm normally spot on or close to it. The differences that I can identify this time are the new malt (39% Plumage Archer) and I was quite lazy with my dunk sparge, only doing 2 minutes of dunking instead of 10. I'm not going to panic and make major changes but next time I'll be sure to do a proper 10 minute sparge.

After chilling down to 22C with the immersion chiller I transferred the wort to the fermenter, pitched the yeast immediately and set the brewfridge for 20C.

The next morning, after about 18 hours, CO2 was bubbling out through the blow off tube. I will leave this for 14 days before kegging.

Kegging day

Two weeks after brew day I kegged it. As usual I got a full keg and a couple of bottles from the remaining beer in the fermenter.

The Scottish ale yeast lived up to how I remembered it. I could see how clear the beer was as it was being transferred through the tube to the keg and then again in the sample tube.

FG was 1.006 for an ABV of 4.7%.