Scotch Ale Beer Recipe
Category Scottish Ale
Recipe Type Extract
Fermentables
6.6 lb Ireks munich light LME
2.0 lb Ireks munich malt (10L ?)
0.5 lb M&F crystal malt (60L)
0.5 lb Ireks crystal malt (20L)
3.0 oz M&F chocolate malt (350L)
4.0 oz white wheat malt (2L)
2.0 oz Hugh Baird peat smoked malt (2L)
4.5 oz corn sugar (primimg)
Hops
1.0 oz East Kent Goldings (whole, 60 min boil)
1.0 oz Fuggles (whole, 15 min boil)
Other
1 tsp Irish moss (rehydrated, 15 min boil)
Yeast Wyeast 1338 (european ale 1 qt starter)
Procedure - mashed all the grains in 4 qts of 156F water for 1 hr
- sparged with 4 qts of 170F water
- SG of runnings: 1.036 in ~7 qts
- added LME, made volume up to 3 gal, boiled for 1 hr
- chilled with immersion chiller, aerated, made volume up to 5 gal, aerated some more, pitched 1 qt starter
- fermented at 65 - 68F
I use a grain bag from Williams Brewing (800-759-6025) that is made to fit inside a bucket type lauter tun. It also fits perfectly inside my 3 gallon SS kettle.
To do the mash on my stove, I just heat up the mash water to ~165F (in my kettle) then drop in the grain bag containing the crushed grains. Stir real well, let it sit for a minute, then check the temp. If its to low (which it will be) either add small amounts of boiling water (1 cup at a time, stir, let it sit for a minute, then check the temp) or add heat with the stove burner on medium heat while gently stirring constantly. After you hit the mash temp, cover it up and let it sit for 1 hour. At the end of the 1 hour, I lift the grain bag just above the surface of the wort and sparge by pouring the sparge water over the grains gently with a measuring cup.
As you can see, my mash setup/technique is pretty simple and does'nt require a lot of extra equipment. I'm not trying to get the max possible extraction from the grains, only the flavor/body that was missing before I started doing these partial mashes.
Since this setup/technique produces wort that is rather cloudy with grain particles, I've often wondered if it will lead to some astringency in the finished beer. Some of the judges comments (see below) lead me to believe that this does happen. Kirk Fleming asked about this in HBD #1968. Does this stovetop mashing sound similar to what you do?
Scotch Ale
Category Scottish Ale
Recipe Type All Grain
Fermentables
9 lbs pale ale malt
1 lbs crystal malt
1 lbs Munich malt
.5 lbs chocolate malt
Hops
.5 oz Bullion (60 minutes - 9% alpha)
2 oz Fuggles (30 minutes - 4.5% alpha)
.75 oz Golding (10 minutes - 4.9% alpha)
Other
1 tsp Irish moss (30 minutes)
Yeast Whitbread or Wyeast 1007 ("German Ale")
Procedure Heat 14 quarts for 140F strike heat. Mash in, starch conversion 1--1/2 hour at 154F. Mash out and sparge with 5 gallons at 168F. Boil 1--1/2 hour, adding hops and Irish moss as indicated above.
Scottish Ale
Category Scottish Ale
Recipe Type All Grain
Fermentables
10.00 lb. British Pale Grain M&F
2.00 oz. Roast Barley
Hops
2/3 oz Kent Goldings hops (5.7% alpha, 60 minute boil)
Yeast Wyeast #1728 (Scottish ale)
Procedure Strike Water: 2.53 gallons of water at 152F. First Mash Temperature: 152F. 1 1/4 hour mash. Mash-out 168 for 10 minutes. Pitched with 1/2 gal. starter. Fermentation had begun within ~2 hours Racked to secondary after 3 days - fined with Polyclar Bottled two weeks later.
Scottish Export
Category Scottish Ale
Recipe Type Extract
Fermentables
6 lbs Light DME
1 lbs Crystal malt 60L
1/2 lbs chocolate malt ~340L
1 lbs dark brown sugar
Hops
2 oz Fuggles pelletized hops (~3.5% AAU)
Other
1 tsp Irish Moss
1/2 tsp Burton salts (if needed)
Yeast and a good ale yeast (Wyeast Scotch Ale yeast is preferred)
Procedure Pre-boil and cool 2 gals of water and store in closed carboy. Add 4 gals water to kettle and heat to 150 deg F. Remove from heat and steep crystal and chocolate malts for 15 minutes. Return to heat and at around 170 deg, remove malts. Add DME, brown sugar, hops, and salts (if necessary). Boil down to ~3.5 gal for 1 hour. During last 15 minutes of boil, add Irish Moss. Cool and add to carboy. Pitch yeast at 70 deg F. Shake well, keep in dark area at 70 deg F.
Scottish Steamy Ale
Category Scottish Ale
Recipe Type Extract
Fermentables
6 lbs M&F light dry extract
1 lbs Scottish crystal malt (40L)
Hops
1 oz Northern Brewer leaf hops (boil)
.5 oz Northern Brewer (finish)
Yeast Brewers Choice American ale yeast
Procedure Boiling hops are put in kettle for a 55 minute boil. The finishing hops are put in for an additional 5 minutes.
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