Scottish and Irish Ale
Batch Size (gal):
Boil Volume (gal):
This recipe is designed to make a moderately strong Scottish and Irish Ale that is very dark amber in color. Fermentables include Dextrin Malt, Chocolate Malt, and Molasses. 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.
5.5 lbs of Extra Light Dry Malt Extract
1.25 lbs of Dextrin Malt
0.25 lbs of Chocolate Malt
0.5 lbs of Molasses
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
2.25 oz for 60 min. (bittering)
Wyeast 1728 Scottish Ale - 1 packet
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 Molasses at start of boil.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Do not filter.
0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
55 - 60 °F.
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