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Raspberry Honey Scotch
Strong Scotch Ale • All Grain • 20 L
I brewed this recipe on 22 oct 09. Already smells fantastic in the fermenter. I would add a little bit cara-pils for texture next time. I would also add a beta amylase rest at about 72C-74C.
October 23, 2009 am 08:40am
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Ingredients (All Grain, 20 L)
- 3 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 kg
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.
- 0.2 kg
Chocolate Malt; Bairds Malt
Chocolate Malt; Bairds Malt
This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.
- 0.5 kg
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 0.15 kg
Crystal 150; Bairds Malt
Crystal 150; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- 0.5 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 16 g
Magnum - 13.0 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 16 g
Target - 13.0 AA% whole; boiled 15 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 16 g
East Kent Goldings - 5.0 AA% whole; boiled 5 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
Step mash: acid rest: 35C gluten rest: 50C protein rest: 55C alpha amylase rest: 65C mashout: 80C Add 600 g frozen raspberry at knockout
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.015 | 1.018 - 1.056 | |
| Color: | 21.5 SRM | 14 - 25 | |
| Alcohol: | 7.2% ABV | 6.5% - 10% | |
| Bitterness: | 37.1 IBU | 17 - 35 | |
Discussion
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