Newest Threads

**mtbiker278** · 03-20-2011, 07:30 PM

I'm brewing this at the moment. I went with the White labs Edinburgh yeast. Hopefully it will impart the smoky peaty flavors. I did notice in my research that generally Scottish ale don't use a lot of crystal malts, but more roasted barley to color or flavor. I went with this recipe cause it used what I had available. I just hope my basement stay cool as the weather warms up. Interested to see how it turns out.

Thanks!

Hokie_Brewer · 04-08-2011, 07:03 PM

This recipe is the inspiration for my brew tonight. Thanks!

**shataway** · 05-22-2011, 02:19 PM

Very nice recipe. I scaled this up based on my 70% efficiency including the vienna plus added a pound of carapils. Fermented with SO4.

**Boar Beer** · 05-23-2011, 11:59 AM

You will like this one.

**shataway** · 02-12-2012, 11:41 AM

Here we are almost a year later and this recipe is up next. It had more roasty bitterness than I would have liked early in the keg but after a couple of months in the keg had mellowed nicely!

onthekeg · 02-12-2012, 12:17 PM

For a name how about
Squam Loch Monster

**Boar Beer** · 02-14-2012, 12:04 PM

thanks for the comments. I cant remember the bitterness but we bottled conditioned for 3 weeks and that might have taken out some of the bitterness.

For beer names look at www.squambrewing.com

Eeber · 05-18-2012, 01:19 PM

I brewed this for a club competition - it blew the doors off everyone elses Category 9 entries and was moved on to a national club only competition. Fantastic recipe, it will be in my standard rotation from now on! I'll post the score once I get it.

**msa8967** · 07-21-2012, 04:20 PM

Would using Nottingham yeast be a good option for this recipe? There is no LHBS close to me that has this liquid yeast strain.

**Boar Beer** · 07-23-2012, 12:26 PM

The Nottingham yeast will make a good beer but it will not replace the Wyeast 1728 IMO
Maybe someone out there can make a replacement recommendation.