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Old 01-27-2010, 01:13 AM   #1
Sep 2009
North Dakota
Posts: 2,952
Liked 55 Times on 48 Posts

I have had this brew in secondary at 58 degrees for over a month. I recently read an article that some brewers lager their strong scotch ales. I do have that capability. Should I lager this hog for a month or two and then bottle it or just leave well enough alone at 58 degrees? I figured if I have the chance to make my beer even better during the colder months, it would be a shame not too.

Batch Size: 6.50 gal
Boil Size: 7.50 gal
Boil Time: 60 min


14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.16 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.80 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.80 %
1.00 lb Special Roast (50.0 SRM) Grain 5.80 %
0.15 lb Roasted Barley (300.0 SRM) Grain 0.87 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.58 %
0.50 oz Chinook [11.80 %] (60 min) (First Wort Hop) Hops 15.1 IBU
0.50 oz Chinook [11.80 %] (30 min) Hops 10.6 IBU
racked onto active nottingham yeast cake

Measured Original Gravity: 1.074 SG
Measured Final Gravity: 1.018 SG
Actual Alcohol by Vol: 7.32 %
Bitterness: 25.7 IBU Calories: 338 cal/pint
Est Color: 17.8 SRM

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Old 01-27-2010, 02:50 AM   #2
Sep 2008
Wilmington, NC
Posts: 246
Liked 3 Times on 3 Posts

If you would have used to edinburg yeast, I wouldn't lager it. But since you used notty, I am curious how it would turn out. I vote do it and let us know. I know that's not alot of help but I don't know alot of people with this tastey predicament

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