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Whistler's Scotish Spring Ale
Strong Scotch Ale • Extract • 5 gal
This beer is the perfect cure for Cabin Fever - best with fresh, Grade B Maple syrup (even better if you substitue maple sap for the water).
April 4, 2003 am 06:09am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 2 lbs
German Light Crystal
German Light Crystal
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 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.
- 10 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.5 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 2 oz
Fuggle - 4.8 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.
- 1 oz
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.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Mash the grains in 3qt water for 60min at 142-148. Sparge grains with 9qts (2.25gal) recently boiled water with gypsum. Bring to a boil, remove from heat and add the malt extract and the maple syrup. Bring back to a boil. Boil for 45min with the first .5oz of No.Brewer. Add the remaining .5oz and 1/4tsp Irish Moss - boil for 14min. Add the Cascade hops for 1min more. (careful - don't let this puppy boil over or you'll be sticking to your floor for years to come) Top up to 5gal and cool as quickly as possible down to 85 or below. Pitch the yeast. Transfer to the secondary fermenter after intitial fermentation has died down. Ferment for at least one-week and bottle wtih 1.5c DME for a primer. As with most recipes, the longer they are in the bottle the better but 4weeks should do the trick. Enjoy!
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.025 | 1.018 - 1.056 | |
| Color: | 29.3 SRM | 14 - 25 | |
| Alcohol: | 7.1% ABV | 6.5% - 10% | |
| Bitterness: | 39.6 IBU | 17 - 35 | |
Discussion
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