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Classic Strong Scotch Ale
Strong Scotch Ale • Partial Mash • 5.00 gal
A Classic Ale From the Ages
August 5, 2005 pm 07:45pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.00 gal)
- 6.00 lbs
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- 0.78 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.64 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.2 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.26 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.20 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 0.5 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 2.17 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 3.20 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 2.02 oz
Willamette - 4.1 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
***NOTE: the original all grain recipe calls for a total of 15 lbs of grain. I have converted it into the recipe below. Enjoy!*** Mash grains @ 153 deg F for 90 minutes or until starch conversion has completed. Sparge or strain grains into brewpot to obtain 4 gals of wort. Bring to boil then add rest of DME and LME and bittering hops. Boil for 1 hr then add Irish Moss and continue for another 15 min. Then cool off as fast as possible, and drain off into primary fermenter (6gal carboy) Top off primary fermenter to obtain 5.25 gal with sterlized cooled water. This is a 5 gal batch. Ferment for no more than 7 days, then rack into secondary 5 gal carboy and ferment out for 3-4 weeks until beer has cleared. Prime or keg your usual way and allow to carbonate for 4 weeks @ 70 deg F then cool to serving temp and age for another 3 weeks or drink when you're ready! (this brew should be aged for a min of 3 months to bring out all of it's flavor)
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.019 | 1.018 - 1.056 | |
| Color: | 17.7 SRM | 14 - 25 | |
| Alcohol: | 8.6% ABV | 6.5% - 10% | |
| Bitterness: | 29.2 IBU | 17 - 35 | |
Discussion
This recipe was fun to make!
2005-08-07 1:56pm
A lot of fun to make. I brewed this ale yesterday and it is now fermenting like crazy! I had to remove the air lock and add a blowoff tube as it was spewing like a volcano. I created a 1/2 gal starter 2 days before brew day and dumped the entire amount into the primary (6gal carboy). A very vigorous fermentation which took off as soon as it was introduced to the wort. I'll make sure to supply a taste test report when this ale is ready. Please feel free to stop by my blog at http://wottashomebrewblog.blogspot.com/
Post a Comment
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