Scottish and Irish Ale
Batch Size (gal):
Boil Volume (gal):
This recipe is designed to make a strong Scottish and Irish Ale that is very dark amber in color. Fermentables include Crystal Malt 40 L, Special B Malt, 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.
8 lbs of Extra Light Dry Malt Extract
2 lbs of Crystal Malt 40 L
0.5 lbs of Special B Malt
0.5 lbs of Belgian Candi Sugar (clear)
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
3.25 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 Belgian Candi Sugar (clear) 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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