"Caber" wee heavy
Strong Scotch Ale • All Grain • 6 gal
I been brewing since 1996. Been tweeking this recipe over the years. It makes a fine "scotch ale".
April 10, 2004 am 12:00am
Ingredients (All Grain, 6 gal)
- 11 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.125 lbs
Belgian Special B
Belgian Special B
- 0.24 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 3 oz
smoked malt - (omitted from calculations)
smoked malt
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
mash grians at 104 F for 30 min. 155 F for 90 min. 168 for 10 min. Boil "hard" for 90 min. Pitch the slurry,only, for 1 gal. starter. Ferment at 55F.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.085 | 1.070 - 1.130 | |
| Terminal Gravity: | 1.022 | 1.018 - 1.056 | |
| Color: | 27.6 SRM | 14 - 25 | |
| Alcohol: | 8.3% ABV | 6.5% - 10% | |
| Bitterness: | 28.8 IBU | 17 - 35 |
