Belgian-Scotch Silly Ale 
(1 ratings)
Partial Mash Recipe
Submitted By: jpwhths (Shared)
Members can download and share recipes
| Brewer: jpwhths | |
| Batch Size: 5.00 gal | Style: Strong Scotch Ale ( 9E) |
| Boil Size: 2.30 gal | Style Guide: BJCP 2008 |
| Color: 21.4 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 7.5 IBUs | Boil 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 |
Ingredients
| 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.Notes
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%This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor