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Up-Kilt Heavenly Hooch
Strong Scotch Ale • Extract • 5 gal
Spicy, yet smooth, this concoction will warm you up in the winter. Great holiday brew.
October 4, 2008 pm 02:22pm
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1.00 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.50 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.25 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 6.00 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 2.00 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2.00 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.50 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.50 oz
Goldings - 5.0 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
- 0.25 oz
Tettnanger - 4.5 AA% whole; boiled 2 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.50 oz
Grated Ginger - (omitted from calculations)
Grated Ginger
- 3 tsp
Ground Cinnamon - (omitted from calculations)
Ground Cinnamon
- 3 oz
Grated Orange Peels - (omitted from calculations)
Grated Orange Peels
- 3 tsp
Lavender Flowers (buds) - (omitted from calculations)
Lavender Flowers (buds)
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Add lavender with aroma hops at 15 minutes left in boil. Add finishing hops at 2 minutes left. Add ginger, cinnamon, and orange peels at 0 minutes. Stir and let sit covered for 15 minutes.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.018 | 1.018 - 1.056 | |
| Color: | 23.6 SRM | 14 - 25 | |
| Alcohol: | 8.2% ABV | 6.5% - 10% | |
| Bitterness: | 30.4 IBU | 17 - 35 | |
Discussion
Well, the jury's out...
2009-03-23 11:38pm
After popping a bottle (early) I thought this beer was too big, flowery and flavorful. Let it sit for a couple months, and wow. My homebrewing friends said that I had to brew it again. Big props from the Seattle faithful. If they say it's good, well? I can't deny my friends...
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