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Bonnie Blue Ribbon Kilt Tlter II
Strong Scotch Ale • Extract • 5 gal
Smooth, smoky and malty. Just what every Scotsman should love.
February 10, 2003 am 08:40am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 6.6 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- .5 tsp
Oak Liquid Smoke - (omitted from calculations)
Oak Liquid Smoke
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
I was told that Bonnie Blue Ribbon Kilt Tlter version 1 wasn't authentic enough, but, hey, I like chocolate malt. Anyway, here is a more authentic version. Crush grain. Steep in 1/2 gal. 150*F water 20 minutes in boil bag. Sparge grains with 1 gal. 170*F water. Add 1 gallon water. Bring water to a boil, remove from stove then add syrup, brown sugar and boiling hops. Boil 45 minutes. Add irish moss, finishing hops and liquid smoke for 15 min of boiling. Total boil time = 60 min. Remove from stove and cool 15 minutes. Funnel into primary fermenter and add cool clean water to make 5 gallons (About 2 1/2 gallons water). Cool wort to 80*F, pitch yeast. Ferment 5-7 days. Siphon to secondary fermenter to clear, 5-7 days more. Siphon to another fermentation bottle and lager for 10 days at 52*F. Siphon to priming bucket, prime with 1/2 cup corn sugar and 1/3 cup treacle that has been boiled in 2 cups water and bottle.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.056 | |
| Color: | 16.4 SRM | 14 - 25 | |
| Alcohol: | 8.1% ABV | 6.5% - 10% | |
| Bitterness: | 23.0 IBU | 17 - 35 | |
Discussion
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