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Gut Buster Scotch Ale
Strong Scotch Ale • Extract • 5.00 gal
This beer is similar to McEwan's
September 13, 2004 pm 01:09pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.00 gal)
- 0.0625 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.50 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.125 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.0625 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 5.88 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 3.30 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 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.
- 0.5625 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- .5 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Heat 1 gal of water to 155^F add 9 oz Torrified wheat, 1 oz White wheat, 8 oz British crystal, 2 oz Roasted barley, 1 oz Peated malt. Remove the pot from the heat and steep at 150ºF for 30 min. Strain the grain water into the brew pot. Sparge the grains with 1 gal of 150ºF water. Bring the water to a boil, remove from the heat and add 5.25 lb Light DME, 3.3 lbs John Bull light, 8 oz Lyles Golden Syrup (insted of Maple Syrup)and 1 oz Kent goldings and .25 oz Styrian goldings. Add water until total volume in brew pot is 3.5 gal. Boil for 45 min then add styrian goldings and Irish Moss. Boil for 15 min. Remove the pot from the stove and chill the wort for 20 min. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gal. When the wort temp is below 78ºF, pitch the yeast. Ferment in primary for 7 days or until fermentation slows, the rack to secondary. Bottle when fermentation is complete. Prime with 1-1/4 cups of M&F Light DME .
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.056 | |
| Color: | 15.9 SRM | 14 - 25 | |
| Alcohol: | 8.2% ABV | 6.5% - 10% | |
| Bitterness: | 15.2 IBU | 17 - 35 | |
Discussion
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