My Own Scotch Ale

Classification: Scotch ale, all-grain

Source: Todd Enders (enders@plains.NoDak.edu) Issue #566, 1/16/91

This is the first try at formulating my own recipe. It turned out quite nice, malty with just a touch of hops. You may not be able to drink just one! This is one of the smoothest batches I ever brewed. It is really smooth even after only 2 weeks in the bottle. The rather intense malt flavor and low hopping rate makes it a refreshing change of pace from my steady production of IPA.

Ingredients:

6 pounds, Klages 2-row malt
1 pound, Munich malt (10L)
1 pound, Dextrin (Cara-pils) malt
1/2 pound, crystal malt (80L)
4 ounces, black patent malt
1 cup, dark molasses
3/4 ounce, East Kent Goldings hops (6.2 alpha)
1 pack, Wyeast #1028 London Ale
2/3 cup, corn sugar (priming)

Procedure:

Mash in 2 gallons water at 138 degrees, adjust pH to 5.2 using Calcium Carbonate. Protein rest 30 minutes at 158 degrees. Conversion rest 30 minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5 gallons water at 165 degrees. Boil 90 minutes, adding hops in last 30 minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary for 5 more days and bottle.

Specifics:

O.G.: 1.055
F.G.: 1.015
Primary Ferment: 2 days
Secondary Ferment: 5 days