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
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Add finishing hops and Irish Moss as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- 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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