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
Ingredients
| 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 |
Procedures
- Mash crushed grains in 5.0 gallons of water at 153-155°F for 60 minutes
- Sparge grain with 170°F water to obtain desired pre-boil kettle volume
- Bring to boil
- Add 1.25 oz East Kent Golding hops
- Boil 40 minutes
- Add 0.25 oz East Kent Golding hops
- Boil for 20 minutes
- Turn heat off and cool wort to 67°F
- Transfer to fermenter
- 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
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