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Doug's Scotch Ale - Mini Mash
Scottish Export 80/- • Partial Mash • 5 gal
Developed this recipe for a friend who loves Scotch Ales, but hates buying them retail. Took a couple to a local micro-brew, and the brewer liked it so much he made some for his customers! They liked it so much he didn't have it long. This is a very malty, big beer. Fantastic hop flavor in the background, malt up front, and a whisper of smoke somewhere in there.
May 21, 2003 pm 01:21pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .06 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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.
Notes
Steep grains at 150 degrees for 30 minutes, sparge with 160 degree water, and add extract. Bring to boil and add hops per schedule. At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast. Primary ferment between 63 - 70 degrees for one week, then rack to secondary for 2 weeks. Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least a week.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.016 | |
| Color: | 18.8 SRM | 9 - 17 | |
| Alcohol: | 4.4% ABV | 3.9% - 5% | |
| Bitterness: | 27.1 IBU | 15 - 30 | |
Discussion
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