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Scottish Ale Extract Recipe
Does anyone on the boards have a Scottish Ale Extract Recipe? I've been looking around at some recipes online and they all vary so wildly I was hoping someone here had a good malty 8% write-up laying around.
Thanks in Advance!
-R
Here is a recipe I have on file that's by Ray Daniels.....(Designing Great Beers)
Wee Heavy ..........I adjusted it for a mini-mash so you wouldn't have to.......to do the mini-mash just get you a big grain bag and use your bucket wrapped with a sleeping bag or something to keep the heat in....add 1 qt of water per lb at 170 and adjust temperature with boiling or cold water to get to 155 and add a little boiling water if temperature drops below 150 before the hr is up .......rinse with 1 qt of 170 water per lb of grain and collect in brew-pot and then go from there.....you should make a starter or add 3 or 4 vials of yeast as this is a BIG beer and it will need the extra yeast....... http://www.mrmalty.com/calc/calc.html this helps with figuring on how much yeast to pitch
5 gallons, Target Gravity: 1.085-1.090
MiniMash Bill
2 lbs Pale Ale malt
1.5 lbs Belgian Biscuit malt (alternatives: special roast, aromatic, victory)
1.25 lbs 80 L Crystal malt
1 lb Cara-pils or Dextrine malt
1 lb Cara-Munich or a 50-70 L crystal malt
4 oz Special B
1 oz Roast Barley
Mash this at 155 deg F for one hour.
In the kettle, add:
9.3 lbs Northwestern Gold Liquid Malt Extract
1.25 lbs Laaglander Light Dry Malt Extract
Boil the wort for two to three hours total. Add water as needed to hit your final boil volume.
Hop Schedule:
6.5 to 7 AAUs Fuggle, Goldings or Willamette Boil 45 minutes
0.5 oz Fuggles, Goldings or Willamette Boil 15 minutes
Ferment this wort with the Wyeast Irish Ale (#1084) or Wyeast European Ale (#1338). If possible, maintain cooler ale fermentation temperatures, in the range of 62 to 65 deg F.
If possible, cool condition the beer for two weeks at 40 to 45 deg F (refrigerator temperature) after the fermentation is complete.
Bottle, condition and then be patient for a month, or two, or three. Then enjoy.
I have no doubt thats a good recipe. I was wondering though, don't they usually do a reduction step in Scotch Ales.
I thought I have read of people that pull a gallon from the boil wort prior to hop additions. They put that gallon on a seperate burner for a while reducing its volume on high heat until its near the candi/caramel stage. Then reintroduce that back into the boiling wort.
This process of caramalization increases the unfermentable load and then adds a solid malty backbone to the beer.
Maybe I am confusing this with a different style. Admitidly I have never brewed or researched Scotch Ale much.
I think that's why it calls for a two or three hour boil.......
GOODBREWING......
Holy crap, I missed that part.
What do you think. Easier to just boil the whole thing for three hours, or to pull a smaller portion and boil it while the rest boils. I know assuming you can do two boils at once. And you won't be caramelizing the whole wort.
But I think that one concentrated boil on the side would give a the same if not more maillard reaction type products, and it would be easier to control.
Another thought... don't they boil the hell out of lambics too. I remember somewhere in my reading that if the whole thing is boiled that long you will start to redissolve the hot break back into the beer, whichs increases silkiness and body by getting a big protein load in there.
If I am making this stuff up then let me know.
I'm absolutly going to make this my next brew! THe hardest part, obviously, is the conditioning....how the hell am I supposed to just look at it for three months?....They'll be lucky to see 45 days....it sounds so damn good!!
i made a scottish ale, export strength, for a friend of mine recently. it took two months to condition, but it is delicious. dark black, very malty, smooth, lightly carbonated. O.G. = 1.089, F.G. = 1.009.
i used 5 lbs light DME, 12 oz crystal malt, and 7 oz chocolate malt. and you can really taste the chocolate malt. 3/4 oz of kent goldings hops (i used whole hops).
it's an extract with grain seep. if you are interested, let me know and i will write up the brew for you.
You know Kraus, I think I'd like to see that one.
I'm saving the mini-mash one for sure, but I need more practice with extracts before I go playing with mashes.
-R
Rubberchrist wrote:
I'm saving the mini-mash one for sure, but I need more practice with extracts before I go playing with mashes.
-R
Once you go mini mash yor days are numbered until you go all grain. Those mini mashes just get bigger and bigger each brew.
brewchez wrote:
Once you go mini mash yor days are numbered until you go all grain. Those mini mashes just get bigger and bigger each brew.
That's what I'm worried about, a 600 sq foot apartment is no place for an all grain setup. And the wife of a late-entry college student that works part-time in a wine store is no-one to fund said project in said apartment,
*laugh*
-R
rubberchrist...where you buy your supplies at? i would reccommend everett. i won't name the store on the boards, as we shouldnt be showing any favorites, but if you dont know which one i am talking about, message me and private-like i will drop the dime.
as to the mini-mash, it isnt any more than what you already got going for a pure extract. all you need is some grain bags. no extra equipment (except maybe a funnel with a filter, if you dont already have one).
Yes - Everrett for equipment. But I found Redmond has better prices for ingredient, at least so far.
I recently listened to a Jamil Zainasheff podcast about scottish ales. If I remember right he recommended getting the malt complexity from roasted malt additions, rather than the kettle caramelization process. I think he felt that he had better control that way.
Check it out at the Brewing Network, look under the Jamil archives.
I made an extract scottish ale off a recipe I got a the recipator a while back... still comditioning right now, but had a couple a week ago and they were quite good.
It may not be traditional to get the flavor, but this recipe had me take 3/4 cup brown sugar in some water and cook it till it was dark and carmely, then add it to the boil. It came out great and did a good job of getting that roasted, carmely flavor ( on top of the dark malts in the steep)
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