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Exported Scotch Ale I


Malty and complex. The small amount of Briess Smoked Malt adds another level of decadence.


Type: Ale

Style: Scottish / Irish Ales

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team



Ingredients

Quantity Ingredient Comment Malt Style
6 lbs CBW® Sparkling Amber LME Extract, LME
1 lb Brewers Malt Base
8 oz Victory® Malt Roasted, Biscuit
4 oz Carapils® Malt Dextrine
3 oz Smoked Malt, Cherry Wood Kilned, Smoked
1 tsp Irish Moss Boil 15 minutes
0.75 oz Fuggles Hops (5% AA) Boil 60 minutes
1 vial WLP028 Scottish Ale Yeast Substitute WLP005 British Ale Yeast

Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add finishing hops and Irish Moss as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

Primary Fermentation: 10 days at 65-70ºF

Secondary Fermentation: 4 days at 35ºF

Fermentation Notes: Bottle condition

Original Gravity: 1.052

Final Gravity: 1.014

Alcohol by Weight: 4%

Alcohol by Volume: 4.9%

IBU: 16

Color: 16-20 SRM

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