Belgian-Scotch Silly Ale (1 ratings)

Partial Mash Recipe

Submitted By: jpwhths (Shared)
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Brewer: jpwhths
Batch Size: 5.00 galStyle: Strong Scotch Ale ( 9E)
Boil Size: 2.30 galStyle Guide: BJCP 2008
Color: 21.4 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 7.5 IBUsBoil Time: 60 min
Est OG: 1.091 (21.8° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.025 SG (6.2° P)Fermentation: Ale, Two Stage
ABV: 8.8%Taste Rating: 30.0

Amount Name Type #
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 1
6.00 oz Aromatic Malt (26.0 SRM) Grain 2
1.00 oz Peat Smoked Malt (2.8 SRM) Grain 3
9 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 4
8.00 oz Candi Sugar, Dark (275.0 SRM) Sugar 5
1.25 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 6
0.50 oz East Kent Goldings (EKG) [5.0%] - Boil 15 min Hops 7
1.00 tsp Irish Moss (Boil 10 min) Misc 8
1.0 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 9

Taste Notes

Wonderful carmel, sweet, with a hint of the hops. Alcohol sharpness is smoothing out over time, leaves just a warm comfortable feeling as it goes down. Beautiful clear brown color with hints of red highlights when held up to the light. Light brown head, fine carbonation.


I followed the instructions provided as they were copied from a book (but I don't have that book's name.) One extra step was to pull 4 cups of the wort after the sparge and boil seperately to carmelize it. My recipie shows dark candi sugar to approximate that, as the numbers came out right, but the recipie calls for clear candi sugar. My actual numbers were O.G. 1.11 (corrected for temp) F.G 1.05 (corrected), ABV 10%


by ivoryhoward

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