Scottish and Irish Ale
Batch Size (L):
Boil Volume (L):
This recipe is designed to make a strong Scottish and Irish Ale that is pale amber in color. Fermentables include Dextrin Malt, Flaked Oats, and Dark Brown Sugar. 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.
3.63 kg of Extra Light Dry Malt Extract
0.68 kg of Dextrin Malt
0.34 kg Flaked Oats
0.23 kg of Dark Brown Sugar
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
92 g for 60 min. (bittering)
Wyeast 1728 Scottish Ale - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 66 °C for 20-30 minutes, then remove.
Add extract and boil wort for 60 minutes.
Add Dark Brown Sugar at start of boil.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 10 days at 18 °C.
Secondary Fermentation - 14 days at 18 °C.
Do not filter.
177 mL of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 355 mL size are needed.
14 days at 18 °C.
10 - 13 °C.
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