Jim's 90 Schilling Scotch Ale

Classification: scotch ale, all-grain

Source: Jim Schultz, r.c.b., 2/19/96

Someone recently asked for an all-grain Scotch ale recipe. Although mine is not ready quite yet, I thought I would post the recipe. I think it will be quite good in a couple of months.

Ingredients:

8 Lbs British Pale Ale Malt 2-row
1 Lb Carapils Malt
1 Lb Peated Malt
1 Lb Biscuit Malt
1 Lb 90L Crystal Malt
3 Oz Roasted Barley
3 Oz Kent Goldings 5% alpha acid leaf hops
2 Oz Fuggles 4% alpha acid plug hops
3 teaspoons Irish moss
10 Gallons artesian drinking water
#1728 WYeast Scottish ale liquid yeast
1 2/3 cup gold dry malt for bottling

Procedure:

PREPARATION: Prepare a 2-3 quart yeast starter ahead of time. Scotch ale needs a high pitching rate.

MASH: Use a single step infusion mash for all 12 lbs. of grain. Mill grains and add to 3 gallons Artesian water at 180 degrees F in the mash tun. Mash should stabilize at ~158 degrees F. The mash should be on the thick side. Hold temp at about 158 degrees F for 90 minutes for conversion. Stir in the roasted barley about 5 minutes before sparging. Sparge with 5 gallons water initially at 180 degrees F. This will stop conversion for the mash out. Sparge slowly for about 45 minutes. You should get about 5.5-6.0 gallons of wort.

BOIL: Total boil time 90 minutes. Bring to a boil rapidly and stir after 2-3 minutes. This will lightly carmelize the wort to enhance the flavor. Add all 5 ozs. of hops. Scotch ale does not have a flavor or aroma hop profile. Keep a rolling boil and stir well for good hop utilization. You will lose about 1 gallon of water to evaporation. Add Irish moss about 15 minutes before the end of the boil. Cool in cold water sink bath or wort chiller. Filter into primary fermenter and cool to 75 deg. F.

FERMENT: Pitch yeast starter. Rack to secondary after 5-8 days. Leave in secondary until fermentation is complete. Bottle and condition at ~60 degrees F for six to eight weeks.

Specifics:

O.G. 1.058 (72 F), 14.5 Balling