Scottish and Irish Ale
Batch Size (L):
Boil Volume (L):
This recipe is designed to make a low strength Scottish and Irish Ale that is very dark amber in color. Fermentables include Crystal Malt 80 L, Roast Barley, and Flaked Oats. 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.
1.36 kg of Extra Light Dry Malt Extract
0.34 kg of Crystal Malt 80 L
0.11 kg of Roast Barley
0.11 kg Flaked Oats
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
28 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 hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 5 days at 18 °C.
Secondary Fermentation - 10 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.
copyright © 2001 - 2019 Brewer's Lair. All rights reserved.