A Strong Scottish ale as they were meant to be. No peat in this sucker, just big rich malt derived from an extended 3 hour boil and a sneaky amount of alcohol (10.4%). 9-E Strong Scotch Ale Author: Nick Ladd Size: 5.52 gal Efficiency: 68.0% Attenuation: 72% Original Gravity: 1.105 Terminal Gravity: 1.029 Color: 20.38 Alcohol: 10.05% Bitterness: 30.0 Ingredients: 21 lb Golden Promise Malt 1 lb Torrified Wheat 1 lb Crystal 77 4 oz Crystal 45 4 oz Crystal 120 6 oz Pale Chocolate Malt 4 oz Special Roast Malt 34 g East Kent Goldings (5.8%) - added during boil, boiled 60 m 20 g East Kent Goldings (5.8%) - added during boil, boiled 30 m 1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m .75 tsp Wyeast Nutrient - added during boil, boiled 10 m 1.0 ea WYeast 1728 Scottish Ale™ Schedule: 00:03:00 Dough In - Liquor: 7.5 gal; Strike: 166.65 °F; Target: 154 °F 01:33:00 Saccharification Rest - Rest: 90 m; Final: 154.0 °F 01:43:00 Batch Sparge - Single Sparge: 3.5 gal sparge @ 212 °F, 10.0 m; Total Runoff: 8.38 gal Notes: - Use 2700 ml starter on stir plate - Run-off first three gallons and reduce in side pot until a thickened syrup (1 gallon or so). Add back to main kettle. - After cooling wort, whirlpool, let settle 60 minutes, and drain off top. - Aerate 1.5 minutes with pure O2. Pitch yeast and swirl. - Ferment primary 2 weeks. Start at 58*F and ferment 60-62*. Let rise to 72* before crashing. - Store at lager temps 3-5 months |
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