285 mL

Cool fermentations are one reason to love living in Minnesota during the winter. The recipe's view count is incremented when someone views the recipe at your site. Brown Sugar/Molasses. 170 F. Nota bene,... 3. Until next time: drink it like you brewed it. Dry hopped in secondary with .5oz Cascade and .5oz Simcoe. Also check out this Maple Scotch Ale homebrew recipe. Please The bottle in question was some type of clear spirit, …, Bartenders everywhere know that people hate vermouth. One beer and you... PaleFace Components of PaleFace's All Grain System: 1. 1. Hey! 200 mL Scotch ales are wintertime staples, known for their rich, malty flavors with notes of caramel and toffee. To do this, we display ads from only trusted advertising sources. Scotch ale – which also does business as Wee Heavy – is the biggest, beefiest, brawniest member of the ale family from Alba. For a beer like this, I love reusing the yeast from a prior, lower-gravity batch because it’s like a yeast starter that you get to drink. These cookies will be stored in your browser only with your consent. us continue by switching off your ad blocker. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style They won't be saved but will give you an idea of costs if your final yield was different. Slightly grapefruity. Strain into a rocks glass filled with ice. This was my first beer brewed "solo". 2.

16 lbs English Maris Otter pale malt (good alternatives would be Simpsons Golden Promise or Fawcett Optic – consult your LHBS). 2. Without ads, we will not survive. •        Lots of yeast, don’t skimp on O2. 425 mL 170 mL Glibness aside, this style is a vehicle for cereal grain goodness, much like the aforementioned Bavarian doppelbock and English barley wine. The syrup added to the keg actually lets you taste the maple rather than having it all ferment away. 550 mL Prep 1. Bring the delicious, copper-colored wort to a boil. 1 pint (Imp)

Gray Duck Media. Yield: 10 US gallons, Original Gravity: 1.083 (19.8° P) Final Gravity: 1.018 SG (4.6° P) Alcohol by Vol: 8.6% Color SRM: 20.5  Color Sample  Bitterness IBU: 28.7 Recipe Type: all-grain Yield: 10.00 US Gallons, 22 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain), 3 lbs - Munich Malt - 20L (20.0 SRM) (Grain), 1 lbs 4.0 oz - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain), 1 lbs 4.0 oz - Melanoiden Malt (20.0 SRM) (Grain), 12.0 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain), 1.5 oz - Nugget [13.0%] - Boil 60 min (Hops), 2.00 - Whirlfloc Tablet (Boil 15 min) (Misc), 2.00 tsp - Yeast Nutrient (Boil 10 min) (Misc), 1 pkgs - Irish Ale (Wyeast Labs #1084) (Yeast), BJCP 2015 Style You are not logged in.. You may still vote but you must be logged in to write a review. Stay ahead on new beers, cool events, deep-dive stories and more. Option: divert the first couple quarts of high-gravity runnings to a separate kettle or saucepan and boil for a few minutes (or longer) to caramelize and reduce, before adding back to the main wort prior to the boil. Temp Max. This robust beer combines that traditional malt flavor with a touch of maple for an added layer of depth—perfect for sipping near a warm winter hearth. Recipe Type: all-grain Grain steeped for 20 min @ 150-160F. Can drink a few and not put you under the table. Brewgr is an online homebrew community and recipe calculator to help homebrewers find, create and share homebrew recipes with other homebrewers. If beer is bottled with it, it gives it a smooth sweet, maple taste. 6oz. Favorites, write reviews, get notifications of new recipes, and more. Clarity means quality, and …, We can’t fight it any longer.

Add a splash of ginger beer on top and garnish with a lime wheel.

2. The reserved slurry from your previous fermentation – last month I suggested Wyeast 1332, but anything from a full-on Scottish ale yeast, or an English or American ale strain will work fine; OR a fresh yeast pack propagated  into a large, healthy starter. Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. Kriegster Good beer, but the previous Belgian Double was much better and the sister Helles Blows this one away. Some folks like their Scotch ales a little more on the liqueur side of the sweetness spectrum, and that’s stylistically valid; I like mine a little more attenuated. Make a yeast starter prior to brew day – if needed. Add 0.25 oz East Kent Golding hops for the last 5 minutes of the boil. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
For quick copying and pasting to a text based forum or email. Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters. Ingredients. Strong Scotch Ale Recipes. Necessary cookies are absolutely essential for the website to function properly. Used mainly for aroma and flavor in American and German style ales and lagers.

2. It is built to last in the bottle, so stash away a 140/- time capsule – see you in 2014, six pack.

Remember the explanation for the 60/- designation for last month’s Scottish Light? 2. Ingredients: 22 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain) 3 lbs - Munich Malt - 20L (20.0 SRM) (Grain) 1 lbs 4.0 oz - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain) 2. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies.
Without ads, we will not survive. Duh. •        A little late hopping. Updates to the recipe automatically flow through. (If you did already clean out your primary, no worries – just get a new pack of yeast and propagate it in a starter prior to brew day – consult your local home brew store for yeast starter directions and supplies.). Use in light lagers and light ales.

Don’t dump the dregs in the primary fermenter from last month’s Scottish 60/- (note: /- is the symbol for “shilling”) – there’s an awful lot of yeast in them thar buckets and carboys, and we’re going to re-use it and do something awesome. On brew day, collect strike water (I use 1.3 quarts per pound, ratio may vary) and heat to approx. Both of these options would work great for a porter or stout.


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