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Scotch Strong Heavy

Scotch Strong Heavy

Strong Scotch Ale • All Grain • 19.50 L


This is an unseasonal brew. I need a heavy Scotch ale for drinking and cooking, mostly for the latter. (I would like to enjoy a tasty beer stew. )

May 8, 2017 at 04:14pm

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 7.305 kg American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.555 kg German 2-row Pils

    German 2-row Pils

  • 0.450 kg Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.230 kg Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 0.230 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.115 kg American Chocolate Malt

    American Chocolate Malt

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

  • 0.115 kg Crystal 150; Great Western

    Crystal 150; Great Western

    Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

  • 45 g Goldings - 5.0 AA% whole; boiled 60 min


    Mild. Slightly flowery.

  • 14 g Goldings - 5.0 AA% whole; boiled 10 min


    Mild. Slightly flowery.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. 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(80F ±6F). 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(68F). 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.


Add 1/12 tsp of campden powder to both the mashing water and the sparging water. Add 1 tsp of gypsum to the mashing water. Mashing water: 23.47 litters. Sparging water: 11.86 litters. 1 step temperature mashing at 68C for 90 mins, with mash-out at 75.6C for 10 mins. Used 2 packs of US-05. Brewed on 5/3/17 6:00 AM. The OG was 1.110. I needed to go out from 5/3 to 5/5. The temperature in this period was very high, 20-28C all day. When I returned to my home on 5/5 in the evening, I found that the ridge of the fermenter was blown off by a vehement fermentation.I fixed it to the top of the fermenter, but it was blown off for many times from 5/5 to 5/7. My guess is that the ridge was first blown off in sometime on 5/4, and the fermenter was open to the air for at least a day, maybe a day and half or so, under a wind from the air conditioner. I did not detect any bugs/insects on the surface of the wort, but a contamination by undesirable bacterias might have occured. If this is the case, I expect some sour note for this beer.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: E - Strong Scotch Ale

Range for this Style
Original Gravity: 1.093 1.070 - 1.130
Terminal Gravity: 1.033 1.018 - 1.056
Color: 18.6 SRM 14 - 25
Alcohol: 8.0% ABV 6.5% - 10%
Bitterness: 32.6 IBU 17 - 35


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