All Grain Recipe
Submitted By: beerman1957 (Shared)
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|Brewer: Kerry Hales|| |
|Batch Size: 6.08 gal||Style: Strong Scotch Ale ( 9E)|
|Boil Size: 7.40 gal||Style Guide: BJCP 2008|
|Color: 21.9 SRM||Equipment: Grainfather|
|Bitterness: 23.0 IBUs||Boil Time: 60 min|
|Est OG: 1.084 (20.3° P)||Mash Profile: Single Infusion, Full Body, Batch Sparge|
|Est FG: 1.028 SG (7.0° P)||Fermentation: Ale, Two Stage|
|ABV: 7.5%||Taste Rating: 35.0|
||Salt Lake City, UT
||Pale Malt, Maris Otter (3.0 SRM)
||Caramel/Crystal Malt - 60L (60.0 SRM)
||Caramunich Malt (56.0 SRM)
||Chocolate Malt (450.0 SRM)
||Light Dry Extract (8.0 SRM)
||Golding, U.S. [5.2%] - Boil 60 min
||Edinburgh Ale (White Labs #WLP028)
||Yeast Nutrient (Primary 3 days)
Taste NotesHopped up scotch malt. Very balanced. A very creamy mouthfeel with hints of peat.
NotesMash at 152-155 F. Sparge at 170-175F to reach 5.5 gals. Boil 60-70 mins. Add Challenger 60 mins, Fuggles at -30 mins, NB for -15Mins. Add Irish Moss at last 15 mins. Primary 4-7 days at 72-74F, Secondary additional 4-7 days at 68-70F or until FG is stable. Cold condition for at least a week, with 2 weeks being a better CC. The body is very malty and has a strong hop taste that just gets better with age. Carbonate 2.4 volumes to lessen hot alcohol notes.
At first, I thought this was over-hopped. As time passed, the beer mellowed into a very drinkable brew. Recommend an additional week of cold-conditioning. Still my most popular brew with my friends. Drink lightly as the alcohol is high!