1314 Strong Scotch Ale - Home Brew Forums
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Old 10-09-2010, 04:54 PM   #1
MVKTR2
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Dec 2007
Sandy Hook, MS
Posts: 1,299
Liked 98 Times on 76 Posts


Recipe Type: All Grain   
Yeast: Edinburgh   
Yeast Starter: 1 Gal 1.045   
Batch Size (Gallons): 4.5   
Original Gravity: 1.089   
Final Gravity: 1.026   
IBU: 30   
Boiling Time (Minutes): 90   
Color: 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.

Mash Schedule:
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/g...gScotchAle.mp4

My label for this brew:


Schlante,
Phillip


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Old 11-19-2010, 11:19 PM   #2
onejdn
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Aug 2008
Redding,CA
Posts: 209
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you mention that you boil down the first 1 gallon of runnings to 1 quart, did you add that back to the mash or did you boil it down and then continue sparging the rest of the mash?
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Old 12-14-2010, 12:18 PM   #3
MVKTR2
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Dec 2007
Sandy Hook, MS
Posts: 1,299
Liked 98 Times on 76 Posts


Quote:
Originally Posted by onejdn View Post
you mention that you boil down the first 1 gallon of runnings to 1 quart, did you add that back to the mash or did you boil it down and then continue sparging the rest of the mash?
I added it to the boil, about midway through.
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