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scotch

Brewed November 3rd 2002

Brewer: Jim Johnson Email: Hop_Head@webtv.net
Beer: scotch Style: Strong Scotch Ale
Type: All grain Size: 11 gallons
Color:
30 HCU (~16 SRM)
Bitterness: 20 IBU
OG: 1.086 FG: 1.022
Alcohol: 8.3% v/v (6.5% w/w)
Water: 1T Calcium Cloride in mash water
Grain: 1 lb. Peated malt
5 lb. German Pilsner
5 lb. American Munich
5 lb. British mild
1 lb. Dextrine malt (Cara-Pils)
1 lb. British crystal 95-115L
3 oz. Roasted barley
1 lb. Flaked barley
20 lb. British pale
Mash: 66% efficiency
124° 10 minutes
150° 60 minutes
168° Mash out
Boil: 90 minutes SG 1.076 12.5 gallons
1T Irish moss 15 minutes
1T Yeast nuitrient 15 minutes
Hops: 2 oz. Northern Brewer (8% AA, 60 min.)
Yeast: 5.5 gallons Wyeast 1084 (Irish ale)
5.5 gallons Wyeast 1728 (Scottish ale)
Both done in 2-step starters totaling approx. 2qt ea.

Recipe posted 10/15/02.