Scottish Ale, crafted to showcase a distinct malty character and a crisp, dry finish. 🍻🏴 #BeerLovers
Type: Ale
Style: Scottish / Irish Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
INGREDIENTS
| QUANTITY | INGREDIENT | COMMENT | MALT STYLE |
|---|---|---|---|
| 6.6 lbs | CBW® Pilsen Light LME | 10 minute boil | Extract, LME |
| 1 lb | CBW® Sparkling Amber DME | 10 minute boil | Extract, DME |
| 1 oz | Black Barley | Roasted Barley | |
| 1 oz | Challenger (7.0% AA hop) | 60 minute boil | |
| 2 vials | WLP028 Edinburgh Scottish Ale Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient |
PROCEDURES
- Steep Black Barley in 170ºF water for 30 minutes
- Remove grains and bring to boil
- Add bittering hops, boil for 50 minutes
- Remove from heat, add LME, DME and yeast nutrient
- Boil 10 minutes
- Cool to 65ºF, oxygenate wort
- Pitch 1.5 vials WLP028 Edinburgh Scottish Ale Yeast
Primary Fermentation: 1-2 weeks at 65ºF
Secondary Fermentation: 4 weeks
Fermentation Notes: Bottle condition or Force carbonate
Original Gravity: 1.67
Final Gravity: 1.013
Alcohol by Weight: 5.6%
Alcohol by Volume: 7.1%
IBU: 40
Color: 16 Lovibond
