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just a kilt away from scottish ale

Strong Scotch Ale • All Grain • 12 gal

RR Brewery churchy

made this beer for a beer tasting party I gave it was a very large hit. made this a 10 gal. batch , and split it with two different yeasts . both where good , but one was just a bit better.

October 27, 2011 pm 12:04pm

0.0/5.0 0 ratings

Ingredients (All Grain, 12 gal)

15 lbs Maris Otter Malt; Bairds Malt

Maris Otter Malt; Bairds Malt

Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
8 lbs 2-Row Brewers Malt; Briess

2-Row Brewers Malt; Briess

Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
1.5 lbs Dark Crystal; Pauls Malt

Dark Crystal; Pauls Malt

Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.
1.02 lbs Peat Smoked Malt

Peat Smoked Malt

Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
.21 lbs Chocolate Rye Malt; Weyermann®

Chocolate Rye Malt; Weyermann®

German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales
.5 lbs Roasted Barley; Weyermann®

Roasted Barley; Weyermann®

German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales
.125 lbs Cara-amber®; Weyermann®

Cara-amber®; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild
0.14 lbs Torrified Wheat

Torrified Wheat

Helps head retention and mouthfeel, used in some pale ales.
0.18 lbs Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
0.15 lbs Corn Flaked (Maize)

Corn Flaked (Maize)

Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
0.13 lbs Rice Hulls

Rice Hulls

Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
0.13 lbs Invert Sugar

Invert Sugar

Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
.24 lbs Molasses

Molasses

Imparts strong sweet flavor. Use in stouts and porters.
2 oz Styrian Goldings - 6.0 AA% pellets; boiled 60 min

Styrian Goldings

Mild, pleasant.
1 oz Centennial - 10.0 AA% pellets; boiled 15 min

Centennial

Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
.5 oz Hallertauer Hersbrucker - 2.5 AA% pellets; boiled 2 min

Hallertauer Hersbrucker

Mild to strong. 'Noble'.
.5 oz Mt. Hood - 4.4 AA% whole; boiled 2 min

Mt. Hood

Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
2 tsp Irish Moss - (omitted from calculations)

Irish Moss

A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: E - Strong Scotch Ale

		Range for this Style
Original Gravity:	1.058	1.070 - 1.130
Terminal Gravity:	1.021	1.018 - 1.056
Color:	19.2 SRM	14 - 25
Alcohol:	4.9% ABV	6.5% - 10%
Bitterness:	30.1 IBU	17 - 35

	Apparent	Real
Original Extract:	14.37 P	14.37 P
Terminal Extract:	5.32 P	7.03 P
Attenuation:	63.0%	51.0%
	% by Volume	% by Weight
Alcohol:	4.9%	3.8%

	Weight	Calories
Alcohol:	13.9 g	95.8
Carbs:	25.1 g	95.5
Protein:	1.8 g	7.0
		Total Calories
		198.3

Fermentables

Total: 27.32 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Maris Otter Malt Maris Otter Malt; Bairds Malt Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.	15 lbs
2-Row Brewers Malt 2-Row Brewers Malt; Briess Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	8 lbs
Dark Crystal Dark Crystal; Pauls Malt Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.	1.5 lbs
Peat Smoked Malt Peat Smoked Malt Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.	1.02 lbs
Chocolate Rye Malt Chocolate Rye Malt; Weyermann® German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales	.21 lbs
Roasted Barley Roasted Barley; Weyermann® German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales	.5 lbs
Cara-amber® Cara-amber®; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild	.125 lbs
Torrified Wheat Torrified Wheat Helps head retention and mouthfeel, used in some pale ales.	0.14 lbs
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	0.18 lbs
Corn Flaked (Maize) Corn Flaked (Maize) Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.	0.15 lbs
Rice Hulls Rice Hulls Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.	0.13 lbs
Invert Sugar Invert Sugar Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.	0.13 lbs
Molasses Molasses Imparts strong sweet flavor. Use in stouts and porters.	.24 lbs

	Quantity	Boiled
Styrian Goldings (6%) Styrian Goldings Mild, pleasant.	2 oz	60 min
Centennial (10%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	1 oz	15 min
Hallertauer Hersbrucker (2.5%) Hallertauer Hersbrucker Mild to strong. 'Noble'.	.5 oz	2 min
Mt. Hood (4.4%) Mt. Hood Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.	.5 oz	2 min

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just a kilt away from scottish ale

Ingredients (All Grain, 12 gal)

Maris Otter Malt; Bairds Malt

2-Row Brewers Malt; Briess

Dark Crystal; Pauls Malt

Peat Smoked Malt

Chocolate Rye Malt; Weyermann®

Roasted Barley; Weyermann®

Cara-amber®; Weyermann®

Torrified Wheat

Dark Brown Sugar

Corn Flaked (Maize)

Rice Hulls

Invert Sugar

Molasses

Styrian Goldings

Centennial

Hallertauer Hersbrucker

Mt. Hood

Irish Moss

Wyeast 1084 Irish Ale™