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Two laughin ladies Strong Scotch
Strong Scotch Ale • All Grain • 5 gal
This tuned out well, for my first attempt. Let it age!!!!! it's ok but astringent at 2 months. It's great after 6 months. I feel like there's room for improvement on this one. I'm going to try de-bittered black malt the next time. Enjoy.
October 23, 2009 am 01:29am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 11 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 1 lbs
2-Row Caramel Malt 80L; Briess
2-Row Caramel Malt 80L; Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .66 oz
Goldings - 7.0 AA% whole; boiled 60 min
Goldings
Mild. Slightly flowery.
- .33 oz
Goldings - 7.0 AA% whole; boiled 30 min
Goldings
Mild. Slightly flowery.
-
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: | 1.083 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.019 | 1.018 - 1.056 | |
| Color: | 22.4 SRM | 14 - 25 | |
| Alcohol: | 8.5% ABV | 6.5% - 10% | |
| Bitterness: | 24.7 IBU | 17 - 35 | |
Discussion
Sorry about the details
2009-10-23 2:00am
I didn't put in the details use it as a start. Make a LARGE yeast start. Bump the yeast package up at least twice 2 quarts of cloud yeast. Mash at 152 degrees. Mash for 100 minutes. Boil for 2 hours. Collect about 7 gallons set aside a half gallon of clear malt add the brown sugar to this and boil lightly to caramelize for about 20 minutes. Add the last half hour of the boil. Ferment at 65 degrees keep it consistent. Keep the secondary at 55-60. The lower the better. Just for fun do another run on this and make a 2 penny ale reuse the hops as well.
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