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Scary Scotch

Brewed in early December, 1998. Was in the secondary fermenter on 12/31/98, and, then, was moved (while still in secondary) into my new house in early March. It was stored in a dark, cool basement until late June 1999, at which point it was kegged.

Brewer: Steve Email: steve@chronictonic.com
Beer: Scary Scotch Style: Strong Scotch Ale
Type: All grain Size: 4.5 gallons
Color:
38 HCU (~18 SRM)
Bitterness: 31 IBU
OG: 1.100 FG: 1.025
Alcohol: 9.7% v/v (7.6% w/w)
Grain: 15 lb. British pale
12 oz. British crystal 50-60L
3 oz. Roasted barley
Mash: 75% efficiency
Boil: 120 minutes SG 1.056 8 gallons
I was brewing with a friend who had used a half pound of smoked malt (mashed in a grain bag). After he had used the grains in his mash, I put the grain bags into my boil kettle and allowed my wort to fill up the kettle around it. I removed it after the sparge as the kettle just began to boil.
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Fuggles (4.75% AA, 30 min.)
.5 oz. Fuggles (4.75% AA, 10 min.)
1 oz. Fuggles (aroma)
Yeast: 2 Wyeast XL Scotch Ale bags
Carbonation: Keg into a corny keg, bring it to about 10PSI and put it in the fridge. After 24 hours I increased it to 24PSI for about a week and then dropped down to 8 to serve. Carbonation came out really nice - not overly carbonated, but, easy to get a nice lacey head to top off a mug.
Tasting: Well like by all who have tried it - especially after being in the keg about 3 weeks now. I was a bit worried about it being in secondary so long, but, it certainly has not hurt this brew. Flavor is very malty, with a nice hop aroma and just a hint of smoke flavor on the finish. Considerably sweeter than I expected, but, is a definate crowd pleaser.

Recipe posted 07/26/99.