Scotch Ale
This is a wee heavy, rich and malt forward ale.
This beer is made using extract and steeped grain. The specialty grains are steeped in hot liquid and then removed prior to the extract brewing process. This is kind of an intermediate step between all grain and extract brewing and it allows us to get the character and flavor of specialty malts into our extract based beer.
We used Imperial Yeast’s Tartan Ale (A31). Our local home brewing shop recommended it to maintain fermentation with the high starting gravity. It was an excellent choice for this beer. It is a traditional Scottish strain and works great for malt-forward ales like this one.
Kayla’s Scotch Ale
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 44.7 IBUs | 14.9191163 | 1.075 | 1.021 | 7.3 % |
| Actuals | 1.075 | 1.016 | 7.9 % | |||
Fermentables
| Name | Amount | % |
|---|---|---|
| Caramel/Crystal Malt - 20L | 8 oz | 4.65 |
| Roasted Barley | 4 oz | 2.33 |
| Pale Liquid Extract | 10 lbs | 93.02 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Perle, U.S. | 2 oz | 60 min | Boil | Pellet | 8.3 |
| Perle, U.S. | 1 oz | 20 min | Boil | Pellet | 8.3 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Tartan (A31) | Imperial Yeast | 73% | 65°F - 70°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Saccharification | 160°F | 30 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 5 days | 70°F |
| Secondary | 15 days | 70°F |
| Aging | 30 days | 59°F |
Notes
| Grains (roasted barley and crystal malt) put into a grain bag. Added grain bag to cold water and heated to 160 F. Placed lid on brew kettle and let seep for 1/2 hour. Then removed grain bag of spent grain. Heated to a boil. 60 minute boil, 2 ounces of perle hops added at start. 2 ounce of perle hops added for last 20minutes. |
Download
| Download this recipe's BeerXML file |
The leftover steeped grain (spent grain) can be used for baking. We save some of our spent grains by placing a cup of wet spent grains in a baggie and freezing it. This will keep the grains in good shape until you bake with them. Just take out a baggie and thaw it in the refrigerator overnight for a cup of spent grains.
The spent grains leftover from this beer are especially good in our Spent Grain Bread recipe, the roasted barley adds a unique taste and dark color.