Beer Recipe of the Week: Strong Scotch Ale
Strong Scotch Ale "Albanach Làidir"
This recipe is a strong Scotch ale taken from the Sept./Oct. 2012 issue of Zymurgy magazine. This recipe won Mark Schoppe of Austin, Texas a gold medal and the Ninkasi Award at the 2012 National Homebrewers Competition. If you're ready to start brewing some hearty beers, try this one! You won't be sorry.
Ingredients for 6 U.S. Gallons (22.71L)
13.75 lbs (5.78 kg) | Rahr Pale Ale Malt
2.4 lbs (0.9 kg) | Dextrin Malt
9.5 oz (269 g) | Weyermann Rauch Malt
9.5 oz (269 g) | Biscuit Malt
9.5 oz (269 g) | Victory Malt
9.5 oz (269 g) | 60°L Crystal Malt
5.0 oz (142 g) | Roasted Barley
0.6 oz (17 g) | Summit Pellet Hops 18.5%AA (75 min)
0.25 oz (7 g) | Kent Golding Pellet Hops 5%AA (15 min)
0.25 oz (7 g) | Kent Golding Pellet Hops 5%AA (5 min)
White Labs WLP028 Edinburgh Scottish Ale yeast (re-pitched slurry).
5 oz (143 g) | dextrose to prime
Original Gravity: 1.085
Final Gravity: 1.023
Color: 18 SRM
Boil Time: 150 mins
Single step infusion mash at 155°F (68°C). Collect one gallon of first runnings, boil until condensed to a syrup then add to kettle. Boil time is 150 minutes.
Fermenting and Conditioning
Primary fermentation for three weeks around 65°F (18°C). Secondary fermentation for two weeks at room temperature. Carbonate after all fermentation is complete.