"Fine" Scottish Ale
Source: Jason Stock
Recipe added: 08/10/00
This is my finest Scottish Ale to date. (I've tried 3 recipes.) This is very similar to McEwan's Scotch Ale. Very strong, very malty, very good. I highly recommend it.
I fermented at about 68 degrees, and I think that helps to get a good clean malty flavor. I swear..this beer has given me flavorgasms. Very, very, good stuff. Deep red garnet color, nice light tan head that lasts all the way down the glass. Great clarity. Superb flavor. (Yes, I'm tooting my own horn! But screw it.)
Recipe type: Partial Mash
Batch Size: 5 Gallons
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 90 min
Primary Fermentation: 1 week
Secondary Fermentation: 1 week
Additional Fermentation: Bottle condition at least 1 week.
- 6 lbs Cooper's Light LME
- 1 lb Munton & Fison Light DME
- 1 lb Munton & Fison Wheat DME
- 1.5 lbs DWC(DeWolf Coysyns) Pale Malt (3.2 L)
- .50 lbs DWC Special B (130 L)
- .25 lbs DWC Aromatic Malt (20 L)
- .25 lbs DWC Biscuit Malt (26 L)
- .25 lbs Peated Malt
- 2.5 oz DWC Roasted Barley
- 1 oz. Northdown Hops
- 1 oz. East Kent Golding Hops
- 1 tsp. Irish Moss
- White Labs Edinburgh Ale Yeast
Mashed in grains at 130 degrees. Held for 30 min. Raised to 155 degrees and held for one hour. Rinsed grains with 180 degree water. Added extracts and brought to boil. Boiled 30 minutes. Added 1 oz. Northdown hops. Boiled 45
minutes added East Kent Golding HOps and Irish Moss. Boiled an additional 15 minutes, cooled and pitched yeast.
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