Brewer's Lair
Brewer's Lair - Fine Beer and Brewing

Recipes to Brew and Enjoy

Monday, 18 February, 2019


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Lair Scottish and Irish Ale No. 3

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Scottish and Irish Ale

Scottish and Irish Ale

Original Gravity (SG):

1.055

Batch Size (gal):

5.0

Final Gravity (SG):

1.017

Boil Volume (gal):

3.0

Strength (% ABW):

3.95

Time (weeks):

6

Color (SRM):

9

Bitterness (IBU):

22

Calories (Cals/12oz):

184


Recipe Description:

This recipe is designed to make a moderately strong Scottish and Irish Ale that is light amber in color. Fermentables include Crystal Malt 40 L, Flaked Oats, and Belgian Candi Sugar (clear). It uses English hops dosed for hop-malt balance, with additions for bittering only. The Scottish Ale yeast is well-suited for the style, and can provide estery hints with warmer fermentation temperatures.


INGREDIENTS

Fermentables :

5.5 lbs of Extra Light Dry Malt Extract

1 lbs of Crystal Malt 40 L

0.5 lbs Flaked Oats

0.5 lbs of Belgian Candi Sugar (clear)

Hops :

English (Fuggles, East Kent Golding - 4.75 % AA, pellet)

2.25 oz for 60 min. (bittering)

Yeast :

Wyeast 1728 Scottish Ale - 1 packet

Water :

5.5 gal


METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Belgian Candi Sugar (clear) at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 65 °F.

Secondary Fermentation - 14 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

50 - 55 °F.