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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



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