Strong Scotch Ale
Description
A full-bodied, full flavored strong ale. Toasting malt in your
own oven adds a distinctive touch to this ale. The all-grain
recipe makes a very strong alcoholic beverage with a distinctive,
but pleasing taste. Recipe makes 5 gallons (approx 2 cases) of
fine Scotch Ale.
- 9 lbs Briess 2-row Pale Malt - crushed)
- 1/2 lb Crystal Malt - 40 deg lovibond - crushed
- 1/2 lb Cara-Pils (Dextrine) Malt - crushed
- 1/3 cup Chocolate Malt - crushed
- 1 lb Toasted Pale Malt - crushed (see instructions below)
- 1 pkg Wyeast #1084 Irish Ale Liquid Yeast
- 1/2 oz Pearle Hops Pellets
- 1/2 oz Cascade Hops Pellets
- 3/4 oz B.C. Goldings Hops Pellets
- 1 oz Burton Water Salts
- 1 pinch Irish Moss (last 10 min of boil)
- 2/3 cup Corn Sugar (Priming)
Instructions
- Toast 1 lb of crushed pale malt in your oven for 2 hours
at 270 degrees F.
- Combine 3 gal water, all grains, and Burton water salts
in a large pot.
- Perform a three stage temperature mash on the mixture.
Hold at 122 degrees F for 30 minutes, then 150 degrees
for 15 minutes, and finally 158 degrees for 15 minutes.
- Sparge grains with 4+ gal of 170-180 degree water.
- Add all hops and then boil wort for about 60 minutes. Add
Irish Moss during last 10-15 minutes of the boil.
- Cool wort to room temperature using a wort chiller. Top
out fermenter to 5 gallons with boiled water, and ferment
for 4 days. (I use a 5 gal glass carboy for fermentation
and 1 inch blowout tube to get rid of excess krausen).
- Rack to secondary fermentor (glass) for an additional 5
days of settling. I usually add one package of clear
gelatin dissolved into a pint of water at this stage to
aid in clearing the beer.
- Bottle into sterlized bottles. I siphon the beer into a
seterilized glass container, and mix in approximately 2/3
cup corn sugar to the container before bottling. (Note:
Use much less corn sugar if you are kegging your beer).
- I aged this beer for approximately 3 weeks. The beer will
taste a little strong during its early lifetime, but this
will pass with time. Peak flavor was reached after
approximately 12 weeks.
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