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Export Scotch Ale

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Export Scotch Ale

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Beer Style: Scottish Heavy 70/- (9B)
Recipe Type: partial mash
Yield: 5 US gallons

Scottish Heavy 70/-

Description:

I'm going to brew an Export Scotch Ale Thursday. I'd like to get feedback on my recipe before I start the brew.

Ingredients:

  • 0.25 lb. Belgian Special-B: DeWolf
  • 5.00 lb. 2-Row: Maris Otter Crisp
  • 1.00 lb. Munich: DeWolff: German
  • 3.30 lb. Light Syrup: EDME DMS
  • 0.50 lb. Biscuit: Belgium: DeWolff
  • 1.00 lb. Crystal 10L
  • 0.75 oz. Willamette 4.0% 45 min
  • 0.50 oz. Saaz 3.5% 45 min
  • 0.25 oz. Saaz 3.5% 90 min
  • Scottish ale yeast

Click to Print Recipe

Procedure:

My goal is to get a rich carmel flavor with low alcohol content. I plan on mashing the extract and grains at about 155 degrees until it passes an iodine test (experience tells me this could take up to 2 hours). I'll adjust for a mash pH of 5.1 to 5.4 and a kettle pH below 5.3.

One trick I'd like to try is to bring a small amount (2 qts) of wort to a rapid boil in a separate pan to help carmelize the wort.

Source:

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