Strong Scotch Ale
BJCP 2008 – 09E

Statistics

Fermentables

Amount Fermentable %
11.00 pounds British Maris Otter Pale Malt 71.8%
3.00 pounds German Light Munich Malt 19.6%
0.33 pounds Belgian Biscuit Malt 2.2%
0.25 pounds British Chocolate Malt 1.6%
0.62 pounds Crystal Malt 75L 4%
0.13 pounds Crystal Malt 20L 0.8%
15.33 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.25 ouncesChallenger60 minutesBoilPellets6.7%
0.50 ouncesKent Golding10 minutesBoilPellets4.5%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Edinburgh AleWhite LabsWLP028Liquid

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion60 minutes154° F

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
60 days @ 40° F

General Info

Rework of original Lightning Arse to accommodate a double mash - 5 gallons of this and another 5 gallons of Saison Autome.

Procedure

  • Make a 1000ml yeast starter at least two days in advance of brew session
  • Mash at 152-154°F for at least 60 minutes
  • 90 minute boil
  • Add hops according to schedule
  • Cool and pitch yeast
  • Ferment cool: between 64-68°F
  • Cold condition for at least two months