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Welcome to Ale
Strong Scotch Ale • All Grain • 22 L
Common infusion mash @ 65°C
February 2, 2024 pm 01:23pm
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 7 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.5 kg
2-Row Caramel Malt 10L; Briess
2-Row Caramel Malt 10L; Briess
Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.5 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.6 kg
Munich TYPE II; Weyermann®
Munich TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
- 0.23 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 22 g
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 16 g
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.092 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.032 | 1.018 - 1.056 | |
| Color: | 17.9 SRM | 14 - 25 | |
| Alcohol: | 7.9% ABV | 6.5% - 10% | |
| Bitterness: | 26.1 IBU | 17 - 35 | |
Discussion
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