How To make Scottish Brown Ale
4 1/2 lb Light Dry Malt; 2.1 k
8 oz Crystal Malt; 227 grams
2 oz Munich Malt; 57 grams
3 1/2 oz Crushed Chocolate Malt; add
-to mash; 99 grams 8 oz Dark brown sugar; 227 g
4 oz 100% Dextrin Powder; 113 g
1/2 ts Gypsum
3/4 ts -Salt
2 oz Bittering hops; Fuggle or
-Willamette; 57 grams 1 oz Aromatic hops; Northern
-Brewer dry hops ; 28 g -Water to 5 US gallons -or 19 litres water 3/4 c Corn sugar; for primimg
1/2 oz Ale yeast; 14 grams
Starting Specific Gravity: 1.047 Final Specific Gravity: 1.015 Alcohol by vol 5% If your recipe contains Munich or Crystal Malt, place the cracked or ground grain in a kitchen pan, cover with water, heat to approximately 150F (66 C), cover & let stand (either on the stove top or in the oven) 45 minutes to 1 hour before you're actually ready to start to work. Place a colander over your boiling kettle (pot) & pour in the grain, letting the water collect in the pot below. Rinse through the grain with hot water, at least 130 degrees F (54 C) but no hotter than 170F (77 C) until a clear runoff is obtained. Discard the grain. The liquid becomes part of the boil. Thoroughly dissolve the following; Dry Malt, any sugar EXCEPT the priming sugar (used for bottling), Dextrin Powder, Gypsum and Salt in two or more gallons of water (as much as possible). Heat to a rolling boil. Stir in the Bittering Hops along with the Chocolate Malt and boil 30 minutes more, adding Aromatic Hops during the last two minutes. (If you are using hop pellets, you may 'dry hop', adding the pellets to the fermenter just proir to fermentation instead of putting them in the boiling kettle.) At the end of the boil, the wort should be cooled as quickly as possible to a temperature between 70 and 85 degrees F (21-27 C), so the yeast can be added.(If you wish measure starting specific gravity) Fermentation: Siphon your cooled wort into one or more sanitized glass jugs (or fermentors), filling no more than 2/3 full. (Anne's note the total amount of liquid should be 5 American gallons.) Add the yeast, attach a airlock to each container and allow fermentation to proceed. In 5 to 7 days, when apparent yeast activity has ceased and it taste like dry, flat beer, you are ready to bottle. Siphon beer carefully into secondary container, do not disturb sediment. (Anne's note: if this is done TWICE, the second time a day or so later, there will be almost no sediment in the beer.) Boil priming sugar and stir in carefully. Siphon primed beer into clean bottles and cap (allow some headspace.) Check ales after week or two. (We've found that they are most drinkable after 3 weeks.) MAKES: 5 US gallons
How To make Scottish Brown Ale's Videos
Scottish Export 80 Ale - MoreBeer Extract Kit
How to make Scottish Export 80 by MoreBeer. @BREWBBQUSA
T-shirts:
Get your extract beer kit at MoreBeer:
#morebeer_official #propperstarter #whitelabsyeast
Music:
Going, going, gone by the 126ers
G2G Grain to Glass Wee Heavy Scotch Ale
NWSmallBatchBrewing@gmail.com
#homebrew #beer #brewtube #fermenting #allgrain #biab #weeheavy #scotchale
HOME BREW RECIPE:
Title: NWSBB Wee Heavy Scotch Ale
Author: NorthWest Small Batch Brewing
Brew Method: BIAB
Style Name: Wee Heavy
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.06 gallons
Boil Gravity: 1.077
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 0.99
STATS:
Original Gravity: 1.085
Final Gravity: 1.022
ABV (standard): 8.3%
IBU (tinseth): 25.07
SRM (daniels): 22.27
FERMENTABLES:
12.67 lb - Pale Ale (69%)
2.35 lb - Munich (12.8%)
2.1 lb - Caramel / Crystal 10L (11.4%)
0.57 lb - Brewers Torrified Wheat (3.1%)
0.48 lb - Black Malt (2.6%)
0.18 lb - Roasted Barley (1%)
HOPS:
1.6 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 21.43
0.75 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 10 min, IBU: 3.64
MASH GUIDELINES:
1) Strike, Temp: 152 F, Time: 60 min, Amount: 7.4 gal
YEAST:
Mangrove Jack - Empire Ale M15
Starter: No
Form: Dry
Attenuation (avg): 72.5%
Flocculation: Med-High
Optimum Temp: 70 - 75 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
CO2 Level: 2.44 Volumes
NOTES:
Mash 90mins @156F. Overnight Mash could help to extract all the fermentables. Add Non fermentable grain for top mash last 20 mins.
Can use Goldings or Fuggle Hops
Yeast - (pitch 2 packets due to high gravity and use nutrient)
Mangrove Jack M15 Empire Ale is ideal for a dry yeast
S-04 would be a good backup to use.
General Fermentation guide unless yeast specifies otherwise:
Primary ferment 50-60F (10-16c) for 3 weeks
6-12 weeks of cold conditioning 35-45F (2-7c)
Check Alcohol Tolerance of yeast used
Pressure ferment to lower esters and phenols
Note: Do not add smoked malt. There are a lot of references to smoke flavor - even found this is a brewing book. Any Peet or Hard wood smoked malt will kill this style beer. The smoked flavor you sometimes get is from the roasted barley and from a method sometimes used where you do a long boil (say 3 hours) and it causes the wort to have some caramelization.
Chapters:
0:00 Intro
1:54 Grain Bill
3:40 Mill Grain
4:20 Mash in
4:53 Drain the Grain
7:16 First Addition
7:37 Last Addition
7:57 x/fer to Fermenter
9:12 Pitch Yeast
9:40 Tasting
Brewing a Scottish Ale with Joe
Please consider helping support my videos directly through small contributions through Patreon at:
Hello friends! Today we are brewing up a Scottish Ale recipe Nikki made up for us, and I'm super excited about this one! Using Golden Promise for the first time, which is cool, and the good ol' standard UK varieties of hops. Some of my favorite beers in the world are the styles from the UK. Malt forward, lots of character, and good yet subtle alcohol content... Perfect for drinking with friends and telling stories. Enjoy the video, and let me know if you brew Scottish Ales what your thoughts are! Cheers!
London Brown Ale | Behind The Scenes
RECIPE KITS:
CLAWHAMMER BREWING SYSTEM:
FLEX+:
CF5 CONICAL:
MERCH:
RECIPE FOR 5 GALLONS:
4 lbs Maris Otter
1 lbs English Extra Dark Crystal
8.0 oz Brown Malt
8.0 oz Caramel/Crystal Malt - 80L
8.0 oz Crystal 45
4.0 oz Chocolate Rye
4.0 oz Pale Chocolate
1.00 oz Fuggle [4.50 %] - Boil 45.0 mi
1.0 pkg London Ale III (Wyeast Labs #1318)
MY BREWING GEAR
Glycol chiller: blichmannengineering.com/glycol-chiller.html
Kegs:
pH meter:
Hydrometer:
Fermenter:
Grain mill:
Wireless hydrometer:
PBW for cleaning:
Starsan for sanitizing:
MY GLASSWARE
Tulip:
Stemmed:
Pilsner:
Flight paddle:
MY VIDEO GEAR
Main camera:
Second camera:
Main lens:
Second lens:
Microphone:
Lights:
These are Amazon affiliate links. It does not cost you anything to use these links and helps support the channel. Thanks for watching!
Join me on my Homebrew Challenge to brew all 99 BJCP beer styles:
OFFERS
Where I get all my music (2 months free):
Tesla 1,000 free supercharger miles:
Created by: Martin Keen
Business inquiries: mouseykins@gmail.com
Tasting Some Fresh Brown Ale
Brewing more beers that are my favorite recipes. This week we taste my latest incarnation of English Brown Ale. It's malty and roasty balanced with a nice dose of crystal 60 L for some caramel toffee flavors. Learn more about this great beer style that is sometimes hard to find.
Read the full post:
Its the week of Thanksgiving and what better beer to drink with roasted meats and veggies?? Brown Ale. This beer didn't ferment as well as I would have wanted despite it still tasting real good. Its a session brew for sure at 3.5%ABV!!!
Cheers
What Is A Scottish Ale ?
???? LIKE ???? SHARE ✍️ COMMENT
:: What Is A Scottish Ale ? ::
| Beer Detour | Episode 27
beerdetour.com
@beer.detour
Lets take trip to Belhaven Scotland to look for a authentic Scottish Ale ! Join me beer friends in taking a look to what it looks like, what it taste like and then giving it that Beer Detour score!
???? Don't Forget to SUBSCRIBE to my Channel!
???? Stay connect With Social Media
Follow Me On Instagram:
PLEASE WATCH MY OTHER VIDEOS
✔
✔
✔
✔
✔
✔
#scottishale
#importedbeer
#beerdetour
#hazyipa
#craftbeer
#beerreview
#washington
#hops
beer reviewcraft beer reviewamerican craft beer reviewBeer detourBlack raven trickster ipa review