Strong Scotch Ale

Description

A full-bodied, full flavored strong ale. Toasting malt in your own oven adds a distinctive touch to this ale. The all-grain recipe makes a very strong alcoholic beverage with a distinctive, but pleasing taste. Recipe makes 5 gallons (approx 2 cases) of fine Scotch Ale.


Ingredients (All Grain)

9 lbs Briess 2-row Pale Malt - crushed)
1/2 lb Crystal Malt - 40 deg lovibond - crushed
1/2 lb Cara-Pils (Dextrine) Malt - crushed
1/3 cup Chocolate Malt - crushed
1 lb Toasted Pale Malt - crushed (see instructions below)
1 pkg Wyeast #1084 Irish Ale Liquid Yeast
1/2 oz Pearle Hops Pellets
1/2 oz Cascade Hops Pellets
3/4 oz B.C. Goldings Hops Pellets
1 oz Burton Water Salts
1 pinch Irish Moss (last 10 min of boil)
2/3 cup Corn Sugar (Priming)

Instructions

  1. Toast 1 lb of crushed pale malt in your oven for 2 hours at 270 degrees F.
  2. Combine 3 gal water, all grains, and Burton water salts in a large pot.
  3. Perform a three stage temperature mash on the mixture. Hold at 122 degrees F for 30 minutes, then 150 degrees for 15 minutes, and finally 158 degrees for 15 minutes.
  4. Sparge grains with 4+ gal of 170-180 degree water.
  5. Add all hops and then boil wort for about 60 minutes. Add Irish Moss during last 10-15 minutes of the boil.
  6. Cool wort to room temperature using a wort chiller. Top out fermenter to 5 gallons with boiled water, and ferment for 4 days. (I use a 5 gal glass carboy for fermentation and 1 inch blowout tube to get rid of excess krausen).
  7. Rack to secondary fermentor (glass) for an additional 5 days of settling. I usually add one package of clear gelatin dissolved into a pint of water at this stage to aid in clearing the beer.
  8. Bottle into sterlized bottles. I siphon the beer into a seterilized glass container, and mix in approximately 2/3 cup corn sugar to the container before bottling. (Note: Use much less corn sugar if you are kegging your beer).
  9. I aged this beer for approximately 3 weeks. The beer will taste a little strong during its early lifetime, but this will pass with time. Peak flavor was reached after approximately 12 weeks.

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