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If It's Not Scottish, It's Crap
Strong Scotch Ale • All Grain • 60 gal
I've been making this recipe with minor tweaks here and there since 2007/8. It's now resting in a 55 gal bourbon barrel aging nicely.
March 14, 2011 am 10:44am
0.0/5.0 0 ratings
Ingredients (All Grain, 60 gal)
- 175 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 10 lbs
German Light Crystal
German Light Crystal
- 30 lbs
English 2-row Vienna
English 2-row Vienna
- 5 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.
- 2 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 10 oz
East Kent Goldings - 5.0 AA% whole; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.094 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.021 | 1.018 - 1.056 | |
| Color: | 15.9 SRM | 14 - 25 | |
| Alcohol: | 9.7% ABV | 6.5% - 10% | |
| Bitterness: | 13.8 IBU | 17 - 35 | |
Discussion
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