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Old Fart Knocker

Old Fart Knocker

Strong Scotch Ale : Extract : 5 gal

A heavy Scottish ale with a big fat mouthfeel and chocolate & molasses overtones.

March 21, 2001 at 09:18am

5.0/5.0 1 rating

Ingredients (Extract5 gal)

  • 5/8 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 5/16 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 1 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 9 7/8 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1/2 oz Northdown - 8.6 AA% pellets; boiled 60 min

    Northdown

    Mellow English higher alpha-acid hop.

  • 5/8 oz Northdown - 8.6 AA% pellets; boiled 20 min

    Northdown

    Mellow English higher alpha-acid hop.

  • 5/8 oz Wye Target - 10.0 AA% pellets; boiled 1 min

    Wye Target

    Neutral high-alpha. Bred from Northern Brewer crossed with some Goldenings. Used for hopped malt extract and many English Ales.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 3 tsp Brewtek Superfood - (omitted from calculations)

    Brewtek Superfood

  • 3 tbsp Black Treacle - (omitted from calculations)

    Black Treacle

  • White Labs WLP005 British Ale

    White Labs WLP005 British Ale

    This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Notes

Bring 3 qts of brewing water to 160 degrees. Steep grains covered for 45 minutes. Sparge with 3 more qts 160 water into kettle and top up to 6 gallons. Bring to rolling boil and dissolve malt extract. Boil for 80 minutes adding hops at 60, 20 and the very end. Cool to 85 degrees as quickly as possible and aerate well. Pitch yeast (1 qt starter highly recommended with this brew). Primary ferment 4 - 7 days, secondary 5 - 12 days. 3/4 cup Corn Sugar for priming at bottling.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: E - Strong Scotch Ale

Range for this Style
Original Gravity: 1.077 1.070 - 1.130
Terminal Gravity: 1.020 1.018 - 1.056
Color: 29.3 SRM 14 - 25
Alcohol: 7.6% ABV 6.50% - 10.00%
Bitterness: 29.5 IBU 17.00 - 35.00

Discussion

Push Eject

Batch Nr. 2

2001-10-01 5:07pm

Just uncapped the second batch of this recipe. First impression was it could have been bitterer. By the time I got to the bottom of the glass the maltiness of it seemed to fit right in, however. Love this for an extract strong Scottish.

jcw1975

Wooooo Hooo!!! Viewer Number 7000

2005-01-26 9:05pm

Do I get a prize? How about a free six pack of Old Fart Knocker?

Push Eject

A Prize, You Bet!

2005-05-12 11:17pm

Brew the beer and you'll forget all about prizes... and a lot of other things! :) Enjoy!!!

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