Briess Recipe Database

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  • Scotch Ale

    Complex but balanced, this malt-forward strong ale is dominated by warm biscuit and caramel maltiness, exhibits drying roastiness and a touch of smokiness.

    Type: Ale

    Style: Scottish / Irish Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Team


    Quantity Ingredient Comment Malt Style
    10.5 lbs Briess Synergy Select Pilsen Malt Mash Grain
    0.6 lb Briess Aromatic Munich Malt 20L Mash Grain
    0.6 lb Briess Caramel Malt 40L Mash Grain
    0.6 lb Briess Victory® Malt Mash Grain
    4 oz Briess Caramel Malt 120L Mash Grain
    2 oz Briess Chocolate Malt Mash Grain
    2 oz Briess Apple Wood Smoked Malt Mash Grain
    0.6 oz Loarl hops (10.0% AAU) 60 min boil
    2 packs WLP028 Edinburgh/Scottish Ale Yeast Fermenter


    1. Mash grains in 4.0 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 0.6 oz Loral hops
    5. Boil for 60 minutes
    6. Turn off heat and cool wort at 66°F
    7. Transfer to fermenter
    8. Pitch two packs of WLP028 Edinburgh/Scottish Ale Yeast

    Primary Fermentation: 2 weeks at 65-68°F

    Secondary Fermentation: 4 weeks at 32-40°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 packet of WLP028 Edinburgh/Scottish Ale Yeast

    Original Gravity: 1.064

    Final Gravity: 1.017

    Alcohol by Weight:

    Alcohol by Volume: 6.2%

    IBU: 18

    Color: 22