hoptualBrew
Well-Known Member
Would like to hear what your favorite Scotch Ales are, both commercially & homebrew (with recipe link if you can)!
Commercial - Big Sound / Cigar City Brewing Company
Homebrew - Have only brewed one so far and was too roasty for my liking. Second attempt Scotch Ale recipe I brewed today & recipe is;
Recipe Type: All Grain
Yeast: Wyeast 1728 Scottish Ale
Batch Size: (Gallons): 5.0
Original Gravity: 1.087
Final Gravity: TBD
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 28 days at 58 F
Secondary Fermentation (# of Days & Temp): 21 days at 40 F
Grain:
7# Asheburne Mild Ale Malt
7# Maris Otter - Warminster Floor Malted
1# Caramel 20L
1# Caramel 60L
.75# English Extra Dark Crystal
.75# Golden Naked Oats
.50# Aromatic Malt
.50# Special Roast
.50# Melanoidin
.10# English Chocolate Malt
Mash: Single infusion 90 minute mash at 157 F, pulled off one gallon of clear wort (recirculated) at 60 minutes and boiled down to 1/2 gallon for caramelization. Added this 1/2 gallon to the BK before the boil started.
Was amazing how much flavor change (candy sweetness!) came from the boil down, as I tasted before and after.
Hops
.75 oz UK Phoenix (10.8%aa / 60 mins)
.50 oz UK Northdown (7.2%aa / 30 mins)
1 oz Heather tips added at flameout
Hoping this one turns out well. My goal is to produce a better Scotch Ale than can be found commercially.
Commercial - Big Sound / Cigar City Brewing Company
Homebrew - Have only brewed one so far and was too roasty for my liking. Second attempt Scotch Ale recipe I brewed today & recipe is;
Recipe Type: All Grain
Yeast: Wyeast 1728 Scottish Ale
Batch Size: (Gallons): 5.0
Original Gravity: 1.087
Final Gravity: TBD
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 28 days at 58 F
Secondary Fermentation (# of Days & Temp): 21 days at 40 F
Grain:
7# Asheburne Mild Ale Malt
7# Maris Otter - Warminster Floor Malted
1# Caramel 20L
1# Caramel 60L
.75# English Extra Dark Crystal
.75# Golden Naked Oats
.50# Aromatic Malt
.50# Special Roast
.50# Melanoidin
.10# English Chocolate Malt
Mash: Single infusion 90 minute mash at 157 F, pulled off one gallon of clear wort (recirculated) at 60 minutes and boiled down to 1/2 gallon for caramelization. Added this 1/2 gallon to the BK before the boil started.
Was amazing how much flavor change (candy sweetness!) came from the boil down, as I tasted before and after.
Hops
.75 oz UK Phoenix (10.8%aa / 60 mins)
.50 oz UK Northdown (7.2%aa / 30 mins)
1 oz Heather tips added at flameout
Hoping this one turns out well. My goal is to produce a better Scotch Ale than can be found commercially.