Red Cap Scotch Ale
This probably has a little more hop flavor and aroma than a traditional Scotch Ale, but I just love those Styrian Goldings!
I am no fan of peat smoked grains, so you won't find any of those in here.
|Beer:||Red Cap Scotch Ale||Style:||Strong Scotch Ale|
|Type:||Extract w/grain||Size:||6 gallons|
|Alcohol:||6.6% v/v (5.2% w/w)|
|Water:||1/3 oz. Burton water salts added at the start of boil.|
|Grain:||8 oz. British crystal 50-60L
2 oz. British chocolate
4 oz. Roasted barley
4 oz. Flaked barley
|Steep:||I use a grain bag--1.5 gal cold water; add the crushed grains, on medium heat, raise temp to 155°F, hold for 20 min. Sparge w/.5gal water @ 150-160°. Do not squeeze the grain bag.|
|Boil:||60 minutes||SG 1.138||3 gallons|
|3 lb. 8 oz. Amber malt extract
6 lb. 0 oz. Light dry malt extract
|1 teaspoon Irish Moss @ 15min.
Northdown or Challenger Hops make a good substitute for the Northern Brewer hops. Fuggles are also quite acceptable subs. for the Strians, as well.
|Hops:||1 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Styrian Goldings (5.5% AA, 45 min.)
1 oz. Styrian Goldings (5.5% AA, 30 min.)
1 oz. Styrian Goldings (aroma)
|Yeast:||Wyeast 1728 Scottish Ale/ made starter slurry/ 1pint water and 1/2 cup light dme. 2 days prior to pitching|
|Log:||Several batches made during calender 2000-friends say "you made this? you got to be kidding!" (It really is good! :)
I use Laaglander DME's and John Bull amber LME. I think this should properly be called a Scotch Pale Ale.
7 or 8 days in the primary, 2 weeks in the secondary, then bottle.
|Carbonation:||7/8 cup corn sugar prime. Clean room bottling procedures please; you wouldn't want to waste an effort such as this on un sanitary bottles now, would ya?|
|Tasting:||I always test one at one week, carbonation is started by then. Tastes malty rich and raw. At three weeks, carbonation is much better and is drinkable, but undeveloped. At 8 weeks it begins to show it's true character. First, take a whiff of those Styrian Goldings, AHHH! Malty and every so slightly sweet/smokey (that's from the Wyeast Y1728). No bitter beer here! Decent head (gets really nice at 16 weeks).
Beautiful cranberry red color(subject to chill haze unless left a little longer in the secondary fermenter). I can't make this stuff fast enough! I usually mark each bottle cap with a batch code, but I did not on these, because I used the only red caps I had around. Friends began to refer to it as the one with the Red Cap, hence the name. Those friends refer to it altogether too often, I might add--I need a larger brew shop. (ha)
Recipe posted 11/28/00.