Scottish ale is moderate in strength and
dominated by a smooth, sweet maltiness balanced with low, but
perceptible, hop bitterness. Hop flavor or aroma should not be
perceived. Scottish ale will have a medium degree of malty,
caramellike, soft and chewy character in flavor and mouthfeel.
It has medium body, and fruity esters are very low, if evident.
Yeast characters such as diacetyl (butterscotch) and sulfuriness
are acceptable at very low levels. The color will range from
golden amber to deep brown and may sometimes possess a faint
smoky character. Bottled versions of this traditional draft beer
may contain higher amounts of carbon dioxide than is typical for
draft versions. Chill haze is acceptable at low temperatures.
There are four sub-categories: Scottish light (60 /-), Scottish
heavy (70 /-), Scottish export (80 /-) and Scotch ale or "wee
heavy" (90 /-). The "/-" is the symbol for a shilling, which
refers to a former British unit of currency that denoted tax
bands. Today, the symbol stands for alcohol strength. Scotch
ales are occasionally brewed with peat-dried malts like those
typically used in distilling Scotch whiskey.
12 ounces 55º L British crystal malt
2 ounces peat-smoked malt
2 ounces toasted 2-row pale malt
6-2/3 pounds light malt syrup
2-3/4 pounds light DME
4 ounces black treacle
4 ounces cane sugar
2-1/2 ounces East Kent Goldings 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 black treacle, the cane sugar and 2
ounces of the East Kent Goldings hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the remaining hops and the
Boil for a final 15 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 68-72º F for 1 week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the extra-light DME and
bottle and condition as usual.