The strongest of the Scottish ales, a strong Scotch ale is also known as wee heavy. This is a big malty beer with complex flavor. There is residual malt sweetness, with toasty notes of toffee and dark fruits like plums and raisins. At over 8.5% ABV, it is potent, rich, and rewarding. This is a beer to age and enjoy over several seasons. For best results, order two packages of dry yeast or 3 packages of liquid yeast, or make a yeast starter.
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Strong Scotch Ale - Extract Recipe Kit Instructions
Similar to the three styles of English Bitter Ales, the Scottish style of ales can be broken down into three categories: Light, Heavy and Export. Wort caramelization is achieved by a long boil, which also creates higher levels of unfermentable sugars, giving Scottish Ales a deep amber-to-brown color and a rich, malty palate. Hop characteristics are traditionally light, as to emphasis the malt character of the style. Try a Scottish Ale today!
- Batch Size: 5 Gallons
- Mash at 154ºF
- Ferment at 62-68ºF
- Est. Original Gravity: 1.089 SG
- Est. Final Gravity: 1.025 SG
- Est. Alcohol by Volume: 8.5%
- Bitterness: 27 IBUs
- Est. Color: 23 SRM
Malts and Adjuncts:
- Pale LME
- Caramel 60L
- Light Munich
- Caramel 120L
- Roasted Barley
- East Kent Golding Hop Pellets
Fun to brew.
I went with a 90 minute boil (hops were still added for 60min), and separately reduced 3 cups pulled after first extract addition in a small pot.
Added reduced wort back into main boil just before second and final extract addition on flame out.
This made for a much richer deeper ale, and was worth the extra time and separate wort reduction/reintroduction.
Brought the ABV up higher but still balanced in flavor.
Just makes it an end of the day brew.