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knAHk OOt strUHng scAHtch Ale
Strong Scotch Ale • All Grain • 5 gal
Never seen Belgian Special B used in a Scotch Ale...gonna try it this weekend and see.
January 22, 2003 pm 01:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 20 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .5 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- .25 lbs
Belgian Special B
Belgian Special B
- .25 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 1.5 oz
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 4 oz
peated malt - (omitted from calculations)
peated malt
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
There are +'s after the parameters in this style for a reason!! :)
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.107 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.028 | 1.018 - 1.056 | |
| Color: | 24.5 SRM | 14 - 25 | |
| Alcohol: | 10.6% ABV | 6.5% - 10% | |
| Bitterness: | 28.0 IBU | 17 - 35 | |
Discussion
BTW
2003-01-22 1:05pm
The name is spelled fo-net-ik-lE
Just racked...
2003-02-24 7:19am
I let it sit on the primary for 2 weeks instead of the normal 1 to try to get some more smokeyness imparted by the Edinburgh ale yeast. It turned out to be a BIG beer. Its down to about 1020 just after the primary and should drop another 10pts after being in the 2nd for a few weeks. It has a VERY small smokeyness which Im not sure is from the yeast or the peated malt. Im definately going to brew this again but will add another 1/4# peated malt.
Bottled
2003-03-28 1:06pm
I bottled it about 3 weeks ago and just tasted it. Wow its a big beer. Its a little hot from fermentation temp being to high. It could use more malt flavor so Im going to pull off a couple gallons of the first runnings and boil them alone while I sparge. Should do the trick. Either way its a pretty good beer.
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