Scotch ales are overwhelmingly malty and full
bodied. Perception of hop bitterness is very low. Hop flavor and
aroma are very low or non-existent. Color ranges from deep
copper to brown. The clean alcohol flavor balances the rich and
dominant sweet maltiness in flavor and aroma. A caramel
character is often a part of the profile. Dark roasted malt
flavors and aroma may be evident at low levels. Fruity esters
are generally at medium aromatic and flavor levels. Low diacetyl
levels are acceptable. Chill haze is allowable at cold
temperatures. Though there is little evidence suggesting that
traditionally-made strong Scotch ales exhibited peat smoke
character, the current marketplace offers many Scotch Ales with
a low level of peat-smoke character. Thus a peaty/smoky
character may be evident at low levels.
1 pound 55º L British crystal malt
4 ounces British peat-smoked malt
2 ounces roasted barley
2 ounces Belgian aromatic malt
5-1/2 pounds light DME
3-1/3 pounds light malt syrup
1/2 pound malto-dextrin
3 ounces East Kent Goldings hops
1-1/2 ounces Fuggles hops
1 teaspoon Irish moss
Wyeast 1728 Scottish ale yeast
1-1/4 cup extra-light DME
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the malto-dextrin and 2 ounces of the East
Kent Goldings hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add 1 ounce of the Fuggles
hops and the Irish moss.
Boil for an additional 13 minutes, then add
the remaining EKG hops.
Boil for a final 2 minutes, then remove the
brew kettle from the heat source, cover it and drop the
temperature of the wort as quickly as possible to 77º F.
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 70-75º F for 1 week.
Rack the beer to a secondary fermenter,
dry-hop the remaining Fuggles hops and allow the beer to
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the extra-light DME and
bottle and condition as usual.