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scotch ale
This was my 3rd attempt at mashing, is my 20th batch, and is easily the best beer I ever made. The size of my mash/lauter tuns and kettle limit my mashing abilities. My OG was only a 1.064, a little lower than expected. I was shooting for a strong scotch ale, but the body and alcoholic strength just isn't quite there. The beer is a little reminiscent of a strong porter, to which a smoked flavor has been added. I am quite surprised at the difference a few pounds of mashed grains can make to an extract based beer.
| Brewer: | Mark Macbeth | Email: | - | |||||
| Beer: | scotch ale | Style: | Strong Scotch Ale | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 35 IBU | |||||
| OG: | 1.067 | FG: | 1.017 | |||||
| Alcohol: | 6.4% v/v (5.0% w/w) | |||||||
| Water: | boiled 15 minutes, decanted off of white stuff that precipitates out of salt lake city water | |||||||
| Grain: | 4 lb. British pale 1 lb. Belgian CaraMunich (DWC) 1 lb. American 6-row (I had it lying around) .25 lb. British pale (peat smoked) .25 lb. Belgian chocolate (DWC) |
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| Mash: | 70% efficiency | |||||||
| 1.25 qt water/1 lb grain mashed 155° until no iodine color change (about 1 hr). mash out at 168° and sparge with 5 gallons of 170° water. |
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| Boil: | 75 minutes | SG 1.051 | 6.5 gallons | |||||
| 3.3 lb. Light malt extract (Edme Maris Otter) 1 lb. Light dry malt extract (Laaglander) |
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| irish moss with 20 mintutes left in boil | ||||||||
| Hops: | 1.5 oz. Fuggles (4.3% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) |
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| Yeast: | wyeast scottish ale (1 liter starter) | |||||||
| Log: | 1° fermentation 64° for 1 week 2° fermentation 60° for 1 week bottled after two weeks in the low 60°'s, there was a bit of yeast at the bottom of the secondary, at bottling time i was a little concerned about getting enough for carbonation. when i racked to my bottling bucket, i tried to get some of this cake by mixing gently with racking cane. it carbonated very well. |
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| Carbonation: | .75 c corn sugar | |||||||
| Tasting: | This is my first recipe I felt was worth sharing. Quite malty, and the flavor from the peated malt is very mellow. When I tasted it at various rackings, the smoke taste was overwhelming, but it rounded nicely. Even though it is still young, it is very nice and should improve. I'm really happy with everything about it, the sweet malty flavor, mild bitterness (just enough to keep the maltiness in check) the beautiful dark brown color and most of all the mellow smokiness. For me to get a "real" scotch ale, another pound or two of DME, or few pounds of 2-row would be needed. Good luck. | |||||||
Recipe posted 11/24/00.
