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  • Errant Caber Scotch Ale

    Briess Blond Roast Oat imparts a subtle yet unique oat character to this hefty brew.

    Type: Ale

    Style: Scottish / Irish Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    13.0 lbs Pale Ale Malt Mash Grain Specialty base malt
    1.6 lbs Blonde RoastOat® Malt Mash Grain Malted and roasted oat
    0.7 lb Caramel Malt 60L Mash Grain Caramel Malt (Roasted)
    0.2 lb Roasted Barley Mash Grain Roasted Barley (unmalted)
    1.0 oz East Kent Golding (5.5% AAU) 60 minute boil
    0.25 oz East Kent Golding (5.5% AAU) 20 minute boil
    2 packs WLP028 Edinburgh Scottish Ale Yeast (plus 1/4 pack for bottle conditioning) Fermenter


    1. Mash crushed grains in 5.0 gallons of water at 153-155°F for 60 minutes
    2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
    3. Bring to boil
    4. Add 1.25 oz East Kent Golding hops
    5. Boil 40 minutes
    6. Add 0.25 oz East Kent Golding hops
    7. Boil for 20 minutes
    8. Turn heat off and cool wort to 67°F
    9. Transfer to fermenter
    10. Pitch two packs of WLP028 Edinburgh Scottish Ale Yeast

    Primary Fermentation: 2-3 weeks at 66-68°F

    Secondary Fermentation: 4 weeks at 34-38°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP028 Edinburgh Scottish Ale Yeast for 2-3 weeks

    Original Gravity: 1.077

    Final Gravity: 1.020

    Alcohol by Weight:

    Alcohol by Volume: 7.5%

    IBU: 22

    Color: 23 SRM