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Stranglehold Naked Beneath the Kilt Ale
Strong Scotch Ale • Extract • 5 gal
Primary ferment this Wee Heavy for 3 weeks or so at 62F. Secondary ferment for a LONG time!
November 2, 2004 am 06:01am
5.0/5.0 2 ratings
Ingredients (Extract, 5 gal)
- 0.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 lbs
English Mild Ale
English Mild Ale
Dry, nutty malty flavor. Promotes body. Use in English mild ales.
- 6 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 0.16 lbs
Treacle
Treacle
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
- 1 oz
East Kent Goldings - 5.1 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.5 oz
Fuggle - 5.1 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 4 oz
oak chips (in secondary) - (omitted from calculations)
oak chips (in secondary)
-
White Labs WLP028 Edinburgh Scottish Ale
White Labs WLP028 Edinburgh Scottish Ale
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Notes
1lb English Mild Ale is actually 1lb Ashburne malt. 6 lbs dry amber is actually 6 lbs Laaglander Amber. Brewed 16 OCT 2004
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.091 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.024 | 1.018 - 1.056 | |
| Color: | 26.3 SRM | 14 - 25 | |
| Alcohol: | 8.9% ABV | 6.5% - 10% | |
| Bitterness: | 25.4 IBU | 17 - 35 | |
Discussion
Taste is the test!
2005-05-29 9:33pm
Brewed on 16 OCT 204 Bottled on 14 MAY 2005 Tasted on 27 MAY 2005 It is still not carbonated enough, but it is thick, VERY malty, the roasted flavor is almost overpowering. It is strong and generally wonderful! I never thought I'd ever keep any beer in a fermenter that long. The guys at work insist that it nails the style profile and they love it. My plan is to let it sit in the bottles in my basement until July and enter into the State Fair.
2nd Place
2005-08-29 5:57pm
This Beer won 2nd place in the Strong Beer category at the 2005 KY State Fair. The 1st place winner in this category was the "best in show" so I feel very good about it.
Cellering was successful
2006-12-29 10:35pm
This beer is even better at Christmas 2006!
This is good even early
2011-01-06 2:54pm
Brewed: 12/30/10 OG:1.090 FG: 1.026 Pitched on top a yeast cake of an 80 Schilling Scottish with Wyeast 1728 @ 64F. Of course there was a blow out, but primary was done in less than 3 days. Used 2lbs of Golden Promise in place of 1 lb of English Mild. US un-sulfered molasses in place of English Treacle and no oak. Added .25 oz of EKG @30. Initial tasting (sample from Secondary). Very roasty, like DFH Chigory and McEwan's Scotch Ale mixed together.
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