Scotch Ale
Complex but balanced, this malt-forward strong ale is dominated by warm biscuit and caramel maltiness, exhibits drying roastiness and a touch of smokiness.
Type: Ale
Style: Scottish / Irish Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 10.5 lbs | Briess Synergy Select Pilsen Malt | Mash Grain | |
| 0.6 lb | Briess Aromatic Munich Malt 20L | Mash Grain | |
| 0.6 lb | Briess Caramel Malt 40L | Mash Grain | |
| 0.6 lb | Briess Victory® Malt | Mash Grain | |
| 4 oz | Briess Caramel Malt 120L | Mash Grain | |
| 2 oz | Briess Chocolate Malt | Mash Grain | |
| 2 oz | Briess Apple Wood Smoked Malt | Mash Grain | |
| 0.6 oz | Loarl hops (10.0% AAU) | 60 min boil | |
| 2 packs | WLP028 Edinburgh/Scottish Ale Yeast | Fermenter |
Procedures
- Mash grains in 4.0 gallons of water at 153-155°F for 60 minutes
- Sparge grain with 170°F water to obtain desired pre-boil kettle volume
- Bring to boil
- Add 0.6 oz Loral hops
- Boil for 60 minutes
- Turn off heat and cool wort at 66°F
- Transfer to fermenter
- Pitch two packs of WLP028 Edinburgh/Scottish Ale Yeast
Primary Fermentation: 2 weeks at 65-68°F
Secondary Fermentation: 4 weeks at 32-40°F
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 packet of WLP028 Edinburgh/Scottish Ale Yeast
Original Gravity: 1.064
Final Gravity: 1.017
Alcohol by Weight:
Alcohol by Volume: 6.2%
IBU: 18
Color: 22
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