All Grain Yeast:
Edinburgh Yeast Starter:
1 Gal 1.045 Batch Size (Gallons):
4.5 Original Gravity:
1.089 Final Gravity:
30 Boiling Time (Minutes):
19 Primary Fermentation (# of Days & Temp):
9-10 weeks Secondary Fermentation (# of Days & Temp):
none Tasting Notes:
Complex, great maltiness, dark carmel, burned sugars, stone fruit, cherry pit, molass
% LBs OZs Type of grain
91% 11 12 British Pale (Maris Otter)
5% 0 10 American Crystal 90L (Use anything from C80-C120
3% 0 6 Victory Malt
1% 0 3 Carafa II
Total Grist Weight 12 lbs 15 oz
.9 oz. German Tradition 5.3AAU @ 90 mins (any non-assertive hop will do, english varieties, Willamette, etc.)
Used 1 Whirlfloc Tablet.
155 - 60 mins
158 - 30 mins
169 mashout 15 mins
This is a very simple recipe & could be even simpler, great Strong Scotch Ales are about the process. I Boiled down the first 1-1.25 gallons of runnings to less than 1 quart. The mash schedule is next in importance. I mashed at 155, but I think 154 might be a little better. I believe it's very important to do the 158/159 second mash for 30 mins to get those few long chain sugars you're gonna get. Next is the fact that I boiled for 90 mins. These 3 important processes are key to making a top shelf version of this brew... well that and obviously using the correct yeast.
It's simple and well worth the little extra effort. I got a 2nd place in category 9 in a competition this fall.
Miscelaneous notes: I used bottled kentwood drinking water, a profile for this water is online if interested. The reason for such a long primary fermentation was purely accidental as I couldn't get around to bottling this brew. Having said that I'd leave it in primary for 3-6 weeks and bottle/keg from there as this is suppose to be a very clean malty brew and those yeast are only going to be cleaning up during that time.
A video of the making of this brew is available here: http://s251.photobucket.com/albums/gg318/mvktr2/?action=view¤t=1314ThemakingofaStrongScotchA le.mp4
My label for this brew: