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
- Mash at 153ºF for 45 minutes
- Sparge at 170ºF
- Knock out at 70ºF
- Oxygenate highly
- Cool to 72ºF
- 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