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Olde Knotheade

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Olde Knotheade

back to search Back to Search  Style Details 

Beer Style: Strong Scotch Ale (9E)
Recipe Type: all-grain
Yield: 5 US gallons

Strong Scotch Ale
Beer Color


Malty with up-front but not overwhelming hoppiness (IBU of 47, SRM of 24, 8% ABV). If this doesn't make you prone to getting a knot on your head, nothing will.


  • 2.4g gypsum + 2.0g calcium chloride in 9 gals water for mashing & sparge
  • 12# Canadian 2-row pale malt
  • 1# American Crystal 80L
  • 0.5# American Crystal 20L
  • 0.5# American chocolate malt
  • 0.25# flaked wheat
  • 1/8 tsp potassium bisulfite (in mash)
  • 1 oz Norther Brewer whole hops (10% AA) (60)
  • 0.5 oz East Kent Goldings pellet hops (4.7% AA) (30)
  • 1 oz East Kent Goldings pellet hops (4.7% AA) (15)
  • 1 tsp Irish Moss (rehydrated) (20)
  • White Labs WLP028, Edinburgh Ale yeast

Additional Instructions

Primary Ferment: 2 wks
Secondary Ferment: not used

Beer Profile

Original Gravity: 1.081
Final Gravity: 1.018
Alcohol by Vol: 8.25%
Color SRM: 24.8  Color Sample 
Bitterness IBU: 47
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash in at 152F with 1.25 - 1.5 qt / #, 1 hr, stirring every 15 min, then pull 40% thick decoction, bringing it slowly to boiling over 30 min and boiling for 10 min. Return the decoction to the tun and mash 30 min more, stirring once at 15 min. Transfer to pot and mash-out at 170F. Return to tun and let settle for 15 min, then lauter and sparge with most of the remaining water. Aiming for a 5 gal batch size. Drop in your chiller and strainer, if using one, at 20 min before flame-out when you add the Irish Moss. Cool to 65 - 70F, pitch the sludge of a big starter and let 'er rip. I grew up a gallon starter. Primary fermentation was done in 3 days but I left it in there until bottling 2 wks later because I'm lazy. Bottled with 6 oz corn sugar.