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Scottish Ale
Strong Scotch Ale • Partial Mash • 5 gal
October 17, 2000 pm 01:27pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 6.6 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Put the grains in grain bags in 1.25-1.5 qts water at 170F no more! and place the pot in the oven set at Low about 155-165F for 1.5 hours. Rinse with enough 160-170f water to make 3.5 gals of wort.Take 34 qts of the runnings out and boil separately down to 11 1/2 qts for a malt zing, which you will add back to the boil before the main boil is done. It'll take at least as long to boil the concentrate as the main boil does. Add hops at beginning of boil.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.071 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.018 | 1.018 - 1.056 | |
| Color: | 16.4 SRM | 14 - 25 | |
| Alcohol: | 7.0% ABV | 6.5% - 10% | |
| Bitterness: | 42.6 IBU | 17 - 35 | |
Discussion
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