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  • Exported Scotch Ale


    Malty and complex. The small amount of Briess Smoked Malt adds another level of decadence.


    Type: Ale

    Style: Scottish / Irish Ales

    Batch Size: Commercial

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    310 lbs Brewers Malt Base
    70 lbs Bonlander® Munich Malt Kilned, Munich
    25 lbs Caramel Malt 60L Caramel, Crystal
    20 lbs Victory® Malt Roasted, Biscuit
    15 lbs Smoked Malt, Cherry Wood Kilned, Smoked
    10 lbs Carapils® Malt Dextrine
    Fuggles Hops
    WLP028 Scottish Ale Yeast

    Procedures

    1. Mash at 153ºF for 45 minutes
    2. Sparge at 170ºF
    3. Knock out at 70ºF
    4. Oxygenate highly
    5. Cool to 72ºF
    6. Oxygenate and pitch yeast

    Primary Fermentation:

    Secondary Fermentation:

    Fermentation Notes:

    Original Gravity: 1.052

    Final Gravity: 1.017

    Alcohol by Weight: 5.1%

    Alcohol by Volume: 4.9%

    IBU: 16

    Color: 16-20 SRM

    Tags: Smoked