McSpears' Scotch Ale

Source: Steve Spears
Recipe added: 02/07/99
Email: stevespe@cecomet.net

This beer is, in my opinion, outstanding. It's best if left to age for at least 6 months, but it's drinkable within a month after bottling. Initially it has a raisiny sweetness from the Special B, but over time this blends and becomes an integral part of the malt profile. Real Nice and smooth after 4 months, but it gets even better. A friend and I drank a McEwans Scotch after making this, and my friend commented "This tastes a lot like your beer!" I brewed this in February 98, and drank the last one this past January. It was fantastic! I'm making a ten gallon batch, so I can store more of this one. Let me know what you think.

Specifics

Recipe type: All Grain
Batch Size: 5 gal
Starting Gravity: 1.075
Finishing Gravity: 1.019
Time in Boil: 60 min
Primary Fermentation: 3-5 days
Secondary Fermentation: 2-4 weeks

Ingredients:

12 lb Briess Pale Ale Malt
1.25lb Belgian Special B
2 lb Biscuit
.75 lb Chocolate
2 lb Light Dry Malt Extract
1 lb 20L Crystal
Hops:
1 oz Chinook 11.4% 60 min
Yeast:
Wyeast 1728 Scotch Ale Yeast

Procedure:

Mashed grains (1.3 qts/lb) at 155 deg for 1 hour. Bring liquor to boil and boil for 15 minutes before adding hops. Boil for 1 hour. Cool to 170 deg. Pitch Wyeast 1728 Scotch Ale Yeast and ferment 65 deg. (This one can get a bit messy) After one week, rack to secondary and cool to 55-60 deg. Let age in secondary 2-4 weeks before bottling using 3/4 cup priming sugar.

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