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Peated Scotch Ale
Strong Scotch Ale • Extract • 5 gal
We were trying for an ale that would compliment sinngle malt Scotch; experimentation paired it better with Irish, part. Bushmill's. Too popular - 5 gallons went in one night.
March 12, 2008 pm 02:04pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.64 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.18 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.45 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.24 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 9.97 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 0.25 lbs
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- 1.1 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.
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.096 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.056 | |
| Color: | 19.8 SRM | 14 - 25 | |
| Alcohol: | 9.9% ABV | 6.5% - 10% | |
| Bitterness: | 29.1 IBU | 17 - 35 | |
Discussion
second batch not as good
2008-06-10 10:41am
tried another batch, with Nottingham yeast; under attenuated. This recipe is dependent on an alcohol resistant yeast and good starter. If it doesn't ferment out all the way it's too sweet.
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