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Scotch Ale recipe, looking for feeback and help

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u81doughboy

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I'm working on putting together what I hope will be reminiscent of "Loch Down" by Arcadia Brewing. Unfortunately they went out of business a year or so ago, so I don't have samples to compare with. Based on research, it appears they used Maris Otter and Roasted Barley as their grains, and Nugget hops. My guess is there are other ingredients, but this is what I was able to glean.

I would appreciate some feedback on this recipe.

Type: All Grain/BIAB
Batch Size: 5.50 gal
Boil Time: 90 min
Fermentation: Ale, Single Stage
Efficiency: 74.00 %

Ingredients

Amt
Name
Type
%/IBU
15 lbs
Pale Malt, Maris Otter (3.0 SRM)
Grain
92.3 %
12.0 oz
Roasted Barley (300.0 SRM)
Grain
4.6 %
8.0 oz
Caramel/Crystal Malt - 40L (40.0 SRM)
Grain
3.1 %
0.30 oz
Nugget [13.00 %] - Boil 60.0 min
Hop
10.5 IBUs
0.50 oz
Nugget [13.00 %] - Boil 30.0 min
Hop
13.4 IBUs
0.20 oz
Nugget [13.00 %] - Boil 15.0 min
Hop
3.5 IBUs
1.0 pkg
Edinburgh Ale (White Labs #WLP028) [35.49 ml]
Yeast
-

Gravity, Alcohol Content and Color
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 27.3 IBUs
Est Color: 20.7 SRM


Thanks for any input.
 

cmac62

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I'd probably use all the hops at the 60, but other than that it looks good. On my scotch ales I generally use base + C60 because I like the crystal better than the roastiness of the RB. Good luck :mug:
 

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