Traquair house ale

All Grain Recipe

Submitted By: gdog (Shared)
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Batch Size: 6.91 galStyle: Strong Scotch Ale (9E)
Boil Size: 11.00 galStyle Guide: BJCP 2008
Color: 10.5 SRMEquipment: My Equipment
Bitterness: 26.0 IBUsBoil Time: 240 min
Est OG: 1.086 (20.6° P)Mash Profile: Single Infusion, Medium-Full Body, Batch Sparge
Est FG: 1.025 SG (6.4° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.00 gal Edinburg, Scotland Water 1
3.04 oz Roasted Barley (300.0 SRM) Grain 2
20 lbs Pale Malt, Maris Otter (3.5 SRM) Grain 3
4.00 oz Toasted Malt (27.0 SRM) Grain 4
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5
0.90 oz Northern Brewer [9.2%] - Boil 45 min Hops 6
0.90 oz Northern Brewer [6.0%] - Boil 35 min Hops 7
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 8

Notes

Mashed at 156 In pot then into cooler. .5 oz light oak toasted @ 300 for 25min then boiled in micro to sanitize add to secondary. 10 days primary 10.5 days secondary. Bottled with a splash of s-04 in corn sugar. 1.086 og to 1.020 fg 8.66. Bottle conditioned for 14 days @ 66 then in fridge @ 40ish Bottled on Nov 30th. Lots of chill haze, use clear term next time, also very light and low caramel flavor but sweeter compared to traquair. Either add darker malts or better (hotter) small run off boil. Oak was good, hops were good, just needs darker/roastier