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Old 06-14-2011, 05:41 AM   #1
Mar 2010
Posts: 256
Liked 7 Times on 7 Posts

Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: Yeast Cake   
Batch Size (Gallons): 4   
Original Gravity: 1.090   
Final Gravity: 1.14   
IBU: 28   
Boiling Time (Minutes): 75   
Color: 18   
Primary Fermentation (# of Days & Temp): 21 Days at 70F   
Tasting Notes: Roasty, Rye, dried fruits, burnt caramel   

This recipe is based off the technique Oldsock uses for 90-shilling-scottish-stout-recipe.html with a detour towards rye-inspired ales.

Spicy Amarillo hops are complementing the rye in this one, balanced against a nice roasty background. This beer is geared towards deep rustic color, rough grainy flavors, and high alcohol content as a winter warmer.

Gather 1 gal of first runnings and boil separately during the 75 minute boil, adding back into the wort at flame out. I ended up with a little over 4 gallons of wort at 1.090 OG. If you end up with a lighter gravity at 5 gallons then yours might condition a little faster than mine. It'll certainly be strong enough.

I used a local speciality Oregon Select malt but you can use any 2 row or pale malt. The key here seems to be the roast, the caramelization, and the rye, combined with spicy hops and high attenuation.

Ingredient Amount % MCU When
US Pale Ale Malt 12.00 lb 80.0 % 9.3 In Mash/Steeped
US Rye Malt 2.25 lb 15.0 % 1.9 In Mash/Steeped
US White Wheat Malt 0.50 lb 3.3 % 0.3 In Mash/Steeped
US Roasted Barley 0.25 lb 1.7 % 16.7 In Mash/Steeped


US Amarillo 11.4 % 0.50 oz 19.3 Loose Whole Hops 75 Min From End
US Amarillo 11.4 % 0.50 oz 9.3 Loose Whole Hops 15 Min From End

Other Ingredients

Irish Moss 1 Unit at 15 mins
Yeast Nutrient 1 Unit at 15 mins
pandas are bears

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