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Stone Broke Strong Scotch
Strong Scotch Ale • All Grain • 5 gal
lh
February 22, 2010 pm 05:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 16.49 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.92 lbs
Caramel Malt 60L; Briess
Caramel Malt 60L; Briess
Sweet, pronounced caramel flavor. 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 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.19 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.25 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1.1 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.50 oz
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.50 oz
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.099 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.056 | |
| Color: | 20.9 SRM | 14 - 25 | |
| Alcohol: | 10.2% ABV | 6.5% - 10% | |
| Bitterness: | 26.2 IBU | 17 - 35 | |
Discussion
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