Strong Scotch Ale
BJCP 2008 – 09E

Statistics

Fermentables

Amount Fermentable %
22.00 pounds British Maris Otter Pale Malt 56.3%
10.00 pounds American Pale Malt (2-Row) 25.6%
0.50 pounds American Special Roast 1.3%
2.00 pounds Crystal Malt 40L 5.1%
0.60 pounds British Pale Chocolate Thomas Fawcett and Sons 1.5%
4.00 pounds American Munich Malt 10.2%
39.10 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.50 ouncesMagnum90 minutesBoilPellets12.5%
1.00 ouncesGolding30 minutesBoilLeaf5.0%
2.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Edinburgh AleWhite LabsWLP028Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Medium Bodied Beer

Mash Steps

# Name Time Temp.
1Mash InInfusion60 minutes154° F
2Mash OutInfusion10 minutes168° F

Fermentation and Aging

Primary:
14 days @ 68° F
Secondary:
35 days @ 68° F
Age:
250 days @ 65° F