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Scotty's Strong Ale

Brewer: George Email: nobody@nowhere.man
Beer: Scotty's Strong Ale Style: Strong Scotch Ale
Type: Extract w/grain Size: 5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 85 IBU
OG: 1.099 FG: 1.012
Alcohol: 11.2% v/v (8.8% w/w)
Water: 1 gal Brita filtered water
2 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 140� water 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 1.164 3 gallons
2 lb. Light malt extract
8.5 lb. Extra Light dry malt extract
2 tsp brewers salts at start
2 tsp Irish moss, 1 at 50 min, one at end of boil
Hops: 1 oz. Columbus (15% AA, 60 min.)
1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Columbus (15% AA, 45 min.)
1 oz. Centennial (10.5% AA, 45 min.)
1 oz. Columbus (15% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Centennial (10.5% AA, 15 min.)
1 oz. Cascade (aroma)
Yeast: Safale S-04 Ale Yeast, started in 1 cup lme held back from boil (no hops in starter, 1 c boied wort added at end of boil.
Log: Recipe concocted Sunday Aug 1; Target brewing date Monday Aug 2nd.
1 week primary, 2 weeks secondary, extra titration between secondary and bottling.

Initial SG=1.094 at 72 degrees f. 12% PA

Thursday SG-1.030 stopped bubbling, PA=6%

added red star Pasteur champagne yeast

After Secondary, sg=1.020; 5% pa
for bottling I added 80z dme in 1qt water + more yeast
Carbonation: 2.5 volumes Dried Malt Extract: 7.72 oz. for 5 gallons @ 70°F
8 oz dme dissolved in 1qt of fermented wort, then added back to bottling bucket & stirred well.
Tasting: less hoppy than Bullmoose II, no Belgian tones.

Recipe posted 08/01/10.