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"Caber" wee heavy

"Caber" wee heavy

Strong Scotch Ale • All Grain • 6 gal

Trouble Brewing

I been brewing since 1996. Been tweeking this recipe over the years. It makes a fine "scotch ale".

April 10, 2004 am 12:00am

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Ingredients (All Grain6 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

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