Got some Willamette - brewing a Scotch Ale and a Bitter

I've really liked Willamette in some recent beers so I picked up a pound and gathered ingredients for a couple of brews I'm going to do this weekend. Not exactly the "correct" hops per se but I think these will be great brews.


Montgomery Scottish Ale (5.5 gallons)

5 lbs Briess Light DME
1 lb Crystal 60L
4 oz Toasted Malt
2 oz Roasted Barley
2 oz Peated Malt

1.75 oz Willamette - 60 min
Whirlfloc Tab - 15 min
1 oz Willamette - 5 min


Wyeast 1728 Scottish Ale Yeast

OG 1.046 - 1.052
FG 1.013 - 1.015
27.1 IBU
4.8% ABV


Thames Special Bitter (5.5 gallons)

5 lbs Briess Amber DME
2 lbs Two-row Pale
1 lb Briess Light DME
6 oz Munich Malt
6 oz Crystal 20L

.5 oz Galena - 60 min
2 oz Willamette - 30 min
Whirlfloc Tab - 15 min
2 oz Willamette - 5 min
2 oz Willamette - Dry Hop 5 days

Wyeast Thames Valley Ale Yeast (1275)

OG 1.056 to 1.065
FG 1.012 to 1.015
33 IBU
6.4% ABV

Well, since Willamette are derived from Fuggles, I'd say your choice is quite apropos!

I'd consider dropping the late addition in the Scotch to allow the malt to shine through.

My reasoning too.

That bitter looks good, and oh man do I love that Thames Valley Ale yeast, I use the White Labs equivalent for all my bitters.

Freezeblade said:

That bitter looks good, and oh man do I love that Thames Valley Ale yeast, I use the White Labs equivalent for all my bitters.

Click to expand...

Good to hear!

I'm really looking forward to using this strain. I've used Wyeast 1968 and Windsor for Bitters before with good results but wanted to try something new.

Dead thread revival...


My brew partner and I were looking to try out an extract Scotch ale and came across the recipe posted here.

Has anyone tried it?
How this turned out?
Any suggested changes for those who tried?

If it was not the greatest, have you found a recipe that works better for you?

Thanks in advance!

I've brewed the Scottish ale a few times now.

It works best if you remove the peated malt completely!
(Unfortunately, I can't edit the OP at this point - but I've learned by tests and experience since then that peated malt definitely has no place in a Scottish ale, not even a little bit - even a half ounce is too much)

...it's a great Scottish Ale without.