Rhoobarb
Well-Known Member
This will be next up for me. I'll be brewing this Labor Day weekend (gotta skip this weekend - having a very special ladyfriend over Saturday for BBQ chicken & ribs on my smoker )
Scotch Ale is one of my all-time favorites. When I was in Columbus, Ohio on business about five years ago, we went to dinner at a brewpub/micro named Hoster Brewing. I ordered their 90 Shilling Scottish Ale with dinner. It was excellent. I ordered another. And another. And another. I bought two sixers as I left town! I think that's when and where I fell for this ale! Sadly, Hoster's is closed now. I had heard they might continue as a micro only, but don't know if that actually happened.
I've done two extract Scotch Ales that turned out very good. This will be my first AG. I based it on a Traquair House clone and a couple of others I stumbled across, as well as my old extract recipe.
Any suggestions will be appreciated.
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Mark's 100 Shilling Scotch Ale
Recipe 2005 by Mark Pannell
OG: 1.094 FG: 1.020 ABV = 10.0% IBU: 29.5 SRM: 19.4
Grains:
15 lbs. Marris Otter British 2-row pale malt (5.0-L)
1 lb. CaraVienne (20-L)
1/2 lb. 2-Row Belgian CaraPils (5.9-L)
3 oz. roasted barley (575-L)
Bittering hops:
1 oz. Fuggle [4.1% AAU] (45 mins.)
Flavoring hops:
.75 oz. East Kent Goldings [5.9% AAU] (35 mins.)
Finishing hops:
1 oz. East Kent Goldings [5.9% AAU] (15 mins.)
Fining agent:
1 tsp. Irish moss (15 mins.)
Misc. Procedures:
Smoke 2 lbs. of the Marris Otter 2-row using hickory pellets at 225oF for 2 hours.
Yeast:
White Labs WLP028 Edinburgh Ale yeast (from previous cake)
Primary:
5 days at 68oF
Secondary:
14 days at 68oF
Total boil:
90 minutes
Heat ~4.8 gallons of water to ~170oF. Mash grains at ~155oF for 90 minutes. Collect 1 gallon of the first runnings and boil to reduce by half, stirring constantly. Recirculate remaining mash, ~20-30 minutes. Sparge with ~5 gallons of 173o F water until clear. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
~~~~~~
Scotch Ale is one of my all-time favorites. When I was in Columbus, Ohio on business about five years ago, we went to dinner at a brewpub/micro named Hoster Brewing. I ordered their 90 Shilling Scottish Ale with dinner. It was excellent. I ordered another. And another. And another. I bought two sixers as I left town! I think that's when and where I fell for this ale! Sadly, Hoster's is closed now. I had heard they might continue as a micro only, but don't know if that actually happened.
I've done two extract Scotch Ales that turned out very good. This will be my first AG. I based it on a Traquair House clone and a couple of others I stumbled across, as well as my old extract recipe.
Any suggestions will be appreciated.
~~~~~~
Mark's 100 Shilling Scotch Ale
Recipe 2005 by Mark Pannell
OG: 1.094 FG: 1.020 ABV = 10.0% IBU: 29.5 SRM: 19.4
Grains:
15 lbs. Marris Otter British 2-row pale malt (5.0-L)
1 lb. CaraVienne (20-L)
1/2 lb. 2-Row Belgian CaraPils (5.9-L)
3 oz. roasted barley (575-L)
Bittering hops:
1 oz. Fuggle [4.1% AAU] (45 mins.)
Flavoring hops:
.75 oz. East Kent Goldings [5.9% AAU] (35 mins.)
Finishing hops:
1 oz. East Kent Goldings [5.9% AAU] (15 mins.)
Fining agent:
1 tsp. Irish moss (15 mins.)
Misc. Procedures:
Smoke 2 lbs. of the Marris Otter 2-row using hickory pellets at 225oF for 2 hours.
Yeast:
White Labs WLP028 Edinburgh Ale yeast (from previous cake)
Primary:
5 days at 68oF
Secondary:
14 days at 68oF
Total boil:
90 minutes
Heat ~4.8 gallons of water to ~170oF. Mash grains at ~155oF for 90 minutes. Collect 1 gallon of the first runnings and boil to reduce by half, stirring constantly. Recirculate remaining mash, ~20-30 minutes. Sparge with ~5 gallons of 173o F water until clear. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
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