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What's in my pants (WIMP) Scotch ale
Strong Scotch Ale • Extract • 5 gal
Place the grains in a muslin bag and steep in 155 deg F water for 30 minutes. Remove grains and boil. At boil add DME and hops boil for 1 hour. Chill and Ferment!
February 7, 2003 pm 01:35pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 9 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 oz
Fuggle - 4.4 AA% pellets; boiled 60 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 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.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.086 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.056 | |
| Color: | 24.1 SRM | 14 - 25 | |
| Alcohol: | 8.4% ABV | 6.5% - 10% | |
| Bitterness: | 30.8 IBU | 17 - 35 | |
Discussion
Curious
2007-03-24 10:59am
I'd love to find out how this turned out since I just bottled something similiar to this
Post a Comment
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