Smoked Scotch Ale

This is a recipe made up by or friends Greg & Justin, our Homebrewer friends

Style Information

Name: Smoked Scotch Ale
Recipe Type: Partial Mash
Category: Ale

Grains & Extracts

Name Amount Notes
Crystal 40 L 1 lb Steep all grains to 170 degrees.
Aromatic Malt 8 oz Will add a strong malt aroma and deep color.
Special B 4 oz Specialty Malt. Adds aroma, flavor and color
Peated 4 oz Specialty Malt. Adds aroma, flavor and color
Black Roasted 2 oz Specialty Malt. Adds aroma, flavor and color

Hops

Name Amount Alpha Acid % AAU Time Notes
Northern Brewer 1 oz 10.5% 10.5 60 Boil for 60 min.

Adjuncts

Name Type Use Amount Time Notes
whirlfloc Fining Boil 1 tab 5 Add at last 5 min of boil to clarify

Yeasts

Name Amount Notes
WLP028 Edinburg Scottish 1 vial Put into 1800 ml starter 72 hours prior. Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish-style ales.

Boil

Amount: 6 gal
Water Description: Bottled
Time: 60 minutes
Target Batch Size: 5

Fermentation

Step Time Temperature Container Additions
Name: Amount
Notes
2 weeks 65-70 Carboy

Profile

Actual OG: 1.082
Actual FG: 1.028
Actual ABV: 7.15%
 
Bitterness: 20 IBU
Estimated Color: 40 SRM

Tasting notes

Very dark in color. Slight carbonation, appropriate to style. Rich, malty nose. Smooth draw across the palate, slight DMS character that distracts from the finish. Alcohol moderately hidden, slight heat on the finish. almost no hop character, but again, to style.

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