Strong Scotch Ale
BJCP 2008 – 09E
Batch #:
2007-21
Brew Date:
July 22, 2007
Tap Date:
September 30, 2007
Statistics
OG:
1.060 14.7° P
FG:
1.020 5.1° P
Real Extract:
6.8° P
Attenuation:
65.3% Apparent
53.7% Real
53.7% Real
Color:
16.7SRM
IBU:
23.3
BU/GU:
0.39
ABV:
6.3%
ABW:
4.2%
Calories:
202 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.25 pounds | Scottish Golden Promise | 87.3% |
| 1.00 pounds | British Amber Malt | 7.8% |
| 0.50 pounds | British Dark Crystal Malt | 3.9% |
| 0.13 pounds | British Roasted Barley | 1% |
| 12.88 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.30 ounces | Fuggle | 90 minutes | Boil | Pellets | 4.2% | |
| 1.30 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Edinburgh Ale | White Labs | WLP028 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
169°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 154° F | |
| 2 | Sparge | 60 minutes | 168° F |
Fermentation and Aging
Primary:
14 days @ 66° F
Secondary:
14 days @ 66° F
Age:
56 days @ 66° F
General Info
Derived from a recipe from Clone Brews for Smuttynose Scotch-Style Ale. Not really a Strong Scotch...more of a 90 shilling.
Procedure
- Single infusion mash.
- Batch sparge.
- Bring to boil.
- Add hops and boil 90 minutes.
