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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Jamil's Scottish Strong Ale
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Old 07-01-2014, 04:30 AM   #1
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Default Jamil's Scottish Strong Ale

Hello everyone,

I plan to brew Jamil's recipe for a Scottish Strong Ale which you can find here.

I plan to do an all-grain, 10 gallon batch. I was thrown off when I saw that he recommends 4 US-05 yeast packets. Should I just double the grain, hops, and yeast? I'll be fermenting in two glass carboys and would then put 4 yeast packets into each one?

Thanks!!

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Old 07-01-2014, 04:47 AM   #2
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Yes to doubling everything.

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Old 07-01-2014, 12:06 PM   #3
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Nice. Easy answer. I Iike those! Thanks!

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Old 07-01-2014, 01:14 PM   #4
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Actually, I just read the recipe at the website, and noticed that the 4 packages yeast per 5 gallon batch was in reference to liquid yeast. Knowing that you usually need fewer dry yeast packets, I looked in my copy of Brewing Classic Styles. Jamil suggests "18 grams properly rehydrated dry yeast" for his strong scottish - which should be only 2 packets US-05 per 5 gallon. Double check the weight on the packet, but I think you should only need 4 packets total for 10 gallons.

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Old 07-01-2014, 01:50 PM   #5
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Originally Posted by Omahawk View Post
Yes to doubling everything.

40 pounds of grain seems like a bit much, I'm not sure if my mash tun can hold all that, plus at least 12.5 gallons of water. I'm thinking about only doing 30 pounds of the base malt.
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Old 07-01-2014, 06:07 PM   #6
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Yes, 30 lbs would max out my 10 gallon cooler. Look into adding some extract in the boil to hit your gravity target. Just make sure there's enough base malt in your mash to get conversion.

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Old 07-01-2014, 06:19 PM   #7
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I might be ok with losing some OG by just using the 30 pounds. 9% ABV is a little high anyway. I want it to be strong, but I'm thinking 7% is closer to what I'd like

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Old 07-02-2014, 12:49 AM   #8
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Make sure you adjust your bittering and crystal/roast malts accordingly. Good luck.

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Old 07-02-2014, 12:56 AM   #9
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Quote:
Originally Posted by Omahawk View Post
Make sure you adjust your bittering and crystal/roast malts accordingly. Good luck.
Agree for bittering. Disagree for the specialty malts. Just decrease the base malt to reach desired OG, leave specialty malts unchanged.
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Old 07-02-2014, 01:44 AM   #10
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Agree for bittering. Disagree for the specialty malts. Just decrease the base malt to reach desired OG, leave specialty malts unchanged.
As long as you understand the effect that not changing the specialty malts has when you're cutting the base malts by 25% - go for it. It's going to change the relative level of attenuation, color and finish of the beer compared to the original recipe.
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