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Strong Scotch Ale 2011
Strong Scotch Ale • All Grain • 5.5 gal
Gold medal winner at Michigan Beer Cup. Rich and delicious
December 27, 2011 am 11:50am
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 15 lbs
Golden Promise Malt; Thomas Fawcett
Golden Promise Malt; Thomas Fawcett
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .25 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 oz
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% whole; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Fuggle - 4.8 AA% pellets; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 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.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
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
Mash at 152. 1 Liter starter.
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: | 1.033 | 1.018 - 1.056 | |
| Color: | 17.5 SRM | 14 - 25 | |
| Alcohol: | 8.1% ABV | 6.5% - 10% | |
| Bitterness: | 21.9 IBU | 17 - 35 | |
Discussion
Brewed for competition
2012-01-27 1:59pm
This batch has been aging for about a year and will be ready for the Fall competitions. Currently It's rich, creamy and full of wonderful flavors.
Getting way better with age.
2012-09-14 2:36pm
This brew came in 4th in a field of 40 in the Michigan Beer Cup.
Getting even better
2013-08-27 11:09am
This year it won a gold medal at the Michigan Beer Cup and came in 2nd for BOS.
Post a Comment
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