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Royal Stewart Scottish Ale
Strong Scotch Ale • Extract • 5 gal
Pipe in a full-flavored hearty ale that even is good with haggis!
November 25, 2003 pm 04:06pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.21 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 1.00 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 5.00 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3.65 lbs
Amber; John Bull
Amber; John Bull
For ales and bitters.
- 0.50 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.
- 0.50 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.80 oz
Brambling Cross - 6.0 AA% pellets; boiled 60 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- 0.50 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.
- 0.50 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Munton-Fison Active Brewing Yeast
Munton-Fison Active Brewing Yeast
Some fruity esters, attenuative, fair to good reputation.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.056 | |
| Color: | 28.9 SRM | 14 - 25 | |
| Alcohol: | 8.1% ABV | 6.5% - 10% | |
| Bitterness: | 32.4 IBU | 17 - 35 | |
Discussion
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