• Favorite
  • Discuss
  • Subscribe
Connect
Stranglehold Naked Beneath the Kilt Ale

Stranglehold Naked Beneath the Kilt Ale

Strong Scotch Ale : Extract : 5 gal

Sapper

Primary ferment this Wee Heavy for 3 weeks or so at 62F. Secondary ferment for a LONG time!

November 2, 2004 at 06:01am

5.0/5.0 2 ratings

Ingredients (Extract5 gal)

  • 0.5 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 0.5 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.5 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 1 lbs English Mild Ale

    English Mild Ale

    Dry, nutty malty flavor. Promotes body. Use in English mild ales.

  • 6 lbs Dry Amber; Muntons

    Dry Amber; Muntons

    Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 3 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.

  • 0.16 lbs Treacle

    Treacle

    Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.

  • 1 oz East Kent Goldings - 5.1 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 0.5 oz Fuggle - 5.1 AA% pellets; boiled 30 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 4 oz oak chips (in secondary) - (omitted from calculations)

    oak chips (in secondary)

  • White Labs WLP028 Edinburgh Scottish Ale

    White Labs WLP028 Edinburgh Scottish Ale

    Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.

Notes

1lb English Mild Ale is actually 1lb Ashburne malt. 6 lbs dry amber is actually 6 lbs Laaglander Amber. Brewed 16 OCT 2004

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: E - Strong Scotch Ale

Range for this Style
Original Gravity: 1.091 1.070 - 1.130
Terminal Gravity: 1.024 1.018 - 1.056
Color: 26.3 SRM 14 - 25
Alcohol: 8.9% ABV 6.50% - 10.00%
Bitterness: 25.4 IBU 17.00 - 35.00

Discussion

Sapper

Taste is the test!

2005-05-29 9:33pm

Brewed on 16 OCT 204 Bottled on 14 MAY 2005 Tasted on 27 MAY 2005 It is still not carbonated enough, but it is thick, VERY malty, the roasted flavor is almost overpowering. It is strong and generally wonderful! I never thought I'd ever keep any beer in a fermenter that long. The guys at work insist that it nails the style profile and they love it. My plan is to let it sit in the bottles in my basement until July and enter into the State Fair.

Sapper

2nd Place

2005-08-29 5:57pm

This Beer won 2nd place in the Strong Beer category at the 2005 KY State Fair. The 1st place winner in this category was the "best in show" so I feel very good about it.

Sapper

Cellering was successful

2006-12-29 10:35pm

This beer is even better at Christmas 2006!

sploithunter

This is good even early

2011-01-06 2:54pm

Brewed: 12/30/10 OG:1.090 FG: 1.026 Pitched on top a yeast cake of an 80 Schilling Scottish with Wyeast 1728 @ 64F. Of course there was a blow out, but primary was done in less than 3 days. Used 2lbs of Golden Promise in place of 1 lb of English Mild. US un-sulfered molasses in place of English Treacle and no oak. Added .25 oz of EKG @30. Initial tasting (sample from Secondary). Very roasty, like DFH Chigory and McEwan's Scotch Ale mixed together.

Post a Comment

Subscribe to this discussion.