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Younger's No. 3 Scotch Ale
Strong Scotch Ale • All Grain • 5 gal
The 1868 vintage recipe by Kristen England, from "Shut up about Barclay Perkins": http://barclayperkins.blogspot.com/2011/09/lets-brew-wednesday-1868-younger-no-3.html
November 28, 2011 am 12:21am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 12.24 lbs
Golden Promise Malt; Thomas Fawcett
Golden Promise Malt; Thomas Fawcett
- 2.45 lbs
Pale Ale Malt; Malteries Franco-Belges
Pale Ale Malt; Malteries Franco-Belges
A standard Pale Ale malt that is low in total protein, high in extract and will contribute clean, malty flavor characteristics. A great base malt for any beer style, especially Belgian style ales.
- 2.6 oz
Fuggle - 5.5 AA% pellets; boiled 105 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 3.3 oz
Saaz - 3.8 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2.98 oz
Saaz - 3.8 AA% pellets; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 10 g
AYF Yeast Nutrient - (omitted from calculations)
AYF Yeast Nutrient
A superbly balanced blend of minerals, proteins, amino acids and vitamins essential to optimize yeast activity during fermentation, notably of high adjunct beers. Usage is approx. .8 - 1.6 oz per 10 bbl. Compare these dosage rates to other products, and you'll switch! Benefits are improved attenuation, increased consistency of fermentation rate and beer flavor.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
> Not included in calc: Dry hop with 2.61 oz Saaz > Attenuation calculated @ 80% to get 8.1% ABV > Mash for 120 min @ 153F > Boil 105 min > When responding to a request for suggested pitching rates for a 1.110 OG, 5 gallon Barleywine recipe on the Danstar website, Dr Clayton Cone recommended two 11g packets and 10g yeast nutrient. Kristen England's tasting notes: "A big, crisp, dry IPA thingy with a butte tonne of low alpha hops. Hops, more hops, hops and hop resins. Buckets of flowers and spicy Saaz. A deep, malty, biscuity middle is followed by the huge tannic crisp dryness that goes on and on. " Kristen on making a big hoppy beer using mostly Czech Saaz: "The thinking is that you just can’t get that bitterness using Czech Saaz. This is entirely untrue. What you will find is that the bitterness is very different. Its much less harsh. Additionally, I find the aroma is much much higher on this beer simply due to the fact of the vast amount of hop that goes in. More essential oils and such."
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.076 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.014 | 1.018 - 1.056 | |
| Color: | 7.1 SRM | 14 - 25 | |
| Alcohol: | 8.1% ABV | 6.5% - 10% | |
| Bitterness: | 145.5 IBU | 17 - 35 | |
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