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The Bonnie Spar II
Strong Scotch Ale • All Grain • 5.5 gal
The Scotsman woke to nature's call And stumbled towards the tree Behind a bush he lifts his kilt And gawks at what he sees And in a startled voice he says To what's before his eyes, "Och, lad I don't know where ye been But I see ye won First Prize!" .
December 4, 2003 pm 01:56pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 16 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 3 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1/3 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1/4 lbs
Belgian Special B
Belgian Special B
- 1/4 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1/8 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1/2 oz
Northern Brewer - 8.0 AA% pellets; boiled 75 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/4 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/4 oz
Northern Brewer - 8.0 AA% pellets; boiled 50 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/4 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 tsp
Phosphoric Acid to Sparge - (omitted from calculations)
Phosphoric Acid to Sparge
- 1 tsp
Irish Moss to Boil - (omitted from calculations)
Irish Moss to Boil
- 1 tsp
Gypsum to Mash - (omitted from calculations)
Gypsum to Mash
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Tom Miklinevich/Tom Fenton Gold medal recipe from 2003 AHA NHC. I backed down on the bittering hops quite a bit from their recipe. Mash at 154 F for 120 min Primary: 21 days at 65 F Secondary 13 days at 65 F.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.086 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.024 | 1.018 - 1.056 | |
| Color: | 20.3 SRM | 14 - 25 | |
| Alcohol: | 8.1% ABV | 6.5% - 10% | |
| Bitterness: | 35.3 IBU | 17 - 35 | |
Discussion
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