Scottish and Irish Ale
Batch Size (L):
Boil Volume (L):
This recipe is designed to make a strong Scottish and Irish Ale that is dark amber in color. Fermentables include Crystal Malt 40 L 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
1.02 kg of Crystal Malt 40 L
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.
13 - 16 °C.
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