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Scottys Imperial Highland Ale

Inspired by Scotty's Strong ale, with Belgian & Imperial pale ale influence. Categorized as barley wine to better fit normal categories

Brewer: George Email: nobody@nowhere.man
Beer: Scottys Imperial Highland Ale Style: Strong Scotch Ale
Type: Extract w/grain Size: 5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 98 IBU
OG: 1.096 FG: 1.012
Alcohol: 10.8% v/v (8.5% w/w)
Water: 3 gal bottled reverse-osmosis water
16 lb ice (2 gal)(r-o)
Grain: 1 lb. American 2-row
1 lb. American crystal 20L
Steep: mix 0.5 g ro water at 128° with 2lb grain in small kettle, adjust to 122°. Steep 30 min; add 0.5g 190° water, adjust to 158°, steep 30 min, drain & sparge with 1 gal 160°
Boil: 60 minutes SG 1.160 3 gallons
12 lb. Light malt extract
add 2 tsp brewers salts at start

reserve 1 cup LME for conditioning, and 1 cup unhopped warm wort for starter.

2 tsp Irish moss, 1 at 50 min, one at end of boil
Hops: 2 oz. Columbus (15% AA, 60 min.)
2 oz. Centennial (10.5% AA, 60 min.)
1 oz. Columbus (15% AA, 45 min.)
1 oz. Columbus (15% AA, 30 min.)
1 oz. Cascade (aroma)
1 oz. Centennial (aroma)
Yeast: Safale S-58 Belgian Ale Yeast, started in 1 cup lme held back from boil (no hops in starter), with yeast nutrient. this starts to ferment while wort boils (1hr) and is pitched when wort is 76°
Log: Recipe concocted Sunday Sept 25, 2011
using only LME and grains, no DME.
Carbonation: 2.5 volumes Dried Malt Extract: 7.72 oz. for 5 gallons @ 70°F
PLAN: 8 oz LME dissolved in 1qt of fermented wort, then added back to bottling bucket & stirred well. Using lme instead of calculated dme.
Consider adding Pasteur Champagne yeast if not added earlier.

Tasting: should be Hoppier and higher PA than Scotty's Strong Ale.

Recipe posted 09/18/11.