Scottish ale

[red dog]

I'm chasing a recipe for a Scottish ale or lager. Can any one shed a bit of light on this one for me?

[Bizier]

These are std beermith ones:


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: ProposALE
Brewer: Fred Bonjour
Asst Brewer:
Style: Scottish Export 80/-
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 18.93 L
Boil Size: 24.61 L
Estimated OG: 1.048 SG
Estimated Color: 25.1 EBC
Estimated IBU: 17.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.40 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 83.92 %
0.45 kg Victory Malt (biscuit) (Briess) (55.2 EBC)Grain 11.19 %
0.17 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4.20 %
0.03 kg Roasted Barley (591.0 EBC) Grain 0.70 %
28.35 gm Fuggles [4.30 %] (90 min) Hops 17.3 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale


Mash Schedule: Infusion 155
Total Grain Weight: 4.05 kg
----------------------------
Infusion 155
Step Time Name Description Step Temp
60 min Mash Add 11.36 L of water at 71.8 C 65.6 C
40 min Step Add 118.29 L of water at 68.6 C 68.3 C


Notes:
------
2/26/05 12.3 brix 1.047 OG
Michigan State Fair 2003 Winner EXPORT 80 /- SCOTTISH ALE
Brewers: Kurt Klimkiewicz and Scott Smith

MSF Category: 5154
Style: Scottish Ale 80 /-
Batch Size: 10 gallons
Malt: 20 1/4 lbs. 2-row Pale Malt
2 1/2 lbs. Amber Malt
1 1/2 lbs. Crystal (120 L)
1/4 lb. Roasted Barley
Mash: 133 degrees - 15 minutes (Protein Rest)
155 degrees - 45 minutes (Saccharification)
170 degrees - 10 minutes (Mash Out)
170 degrees - Sparge (7 1/2 gallons - 60 minutes)
Collect 2 gallons from sparge and caramelize (1 hour),
stirring constantly. Add to wort during last 15 minutes of boil.
Hops: 1 1/2 oz. Fuggles (4.3% AA) at the start of 90 minute boil
( NOTE: All hops used were leaf hops.)
Water: Spring water - Poland Springs (15 gallons)
Water Adjustments for 7 1/2 gallons
.19 oz. - Gypsum
.34 oz. - Epsom Salt
.05 oz. - Canning Salt
.24 oz. - Baking Soda
.05 oz. - Calcium Chloride
.13 oz. - Chalk
Boil Time: 90 minutes
Yeast: White Labs Yeast - Edinburgh Ale #WLP028
Carbonation: 3/4 cup priming sugar @ bottling
O.G.: 1.068
F.G.: 1.015
Primary: Glass Carboy - 14 days @ 62 degrees
Secondary: Glass Carboy - 30 days @ 52 degrees
Bottling: Age for 21 days at 45-50 degrees



-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Smitty's Scotch Ale
Brewer: Brad Smith
Asst Brewer:
Style: Scottish Export Ale (80/-)
TYPE: All Grain
Taste: (38.0) Full bodied, full flavored scotch ale from my recipe archive. Home toasted malt adds a disctinctive touch.

Recipe Specifications
--------------------------
Batch Size: 18.93 L
Boil Size: 22.71 L
Estimated OG: 1.052 SG
Estimated Color: 24.4 EBC
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.63 kg Pale Malt (2 Row) US (3.9 EBC) Grain 78.97 %
0.45 kg Home Toasted Malt (53.2 EBC) Grain 9.87 %
0.23 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4.94 %
0.23 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4.94 %
0.06 kg Chocolate Malt (689.5 EBC) Grain 1.28 %
14.17 gm Pearle [8.00 %] (60 min) Hops 14.3 IBU
14.17 gm Goldings, B.C. [5.00 %] (60 min) Hops 9.0 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 4.59 kg
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 11.98 L of water at 79.1 C 70.0 C


Notes:
------
Toast 1 lb of pale malt in your oven for 2 hours at 270 F to create the "Home Toasted Malt". Perform simple one stage mash at 158F for a full bodied taste. Peak flavor reached at approximately 12 weeks.

-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Steve's Scottish 80%fb
Brewer: Steve Nicholls
Asst Brewer:
Style: Scottish Export Ale (80/-)
TYPE: All Grain
Taste: (45.0) This is my favourite beer [This week]. The flavour profile is smooth and malty with a roasty bite and a very smooth hop character. The 1728 Scottish yeast imparts a very subtle smoked character. An Edinburgh water profile will suit this beer style.

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 25.68 L
Estimated OG: 1.052 SG
Estimated Color: 23.9 EBC
Estimated IBU: 20.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 86.87 %
0.50 kg Munich Malt - 20L (39.4 EBC) Grain 9.65 %
0.10 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 1.93 %
0.05 kg Roasted Barley (591.0 EBC) Grain 0.97 %
0.03 kg Chocolate Malt (886.5 EBC) Grain 0.58 %
20.00 gm Goldings, East Kent [5.00 %] (60 min) (FiHops 11.8 IBU
25.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 6.7 IBU
20.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 2.1 IBU
15.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.18 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 11.00 L of water at 78.1 C 67.8 C


Notes:
------


-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Lynch's Kiltlifting - all grain
Brewer: CCHBS
Asst Brewer:
Style: Scottish Wee Heavy Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.82 L
Boil Size: 26.57 L
Estimated OG: 1.077 SG
Estimated Color: 34.9 EBC
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.62 kg Golden Promise (2 Row) UK (5.9 EBC) Grain 92.11 %
0.11 kg British Crystal 77L (151.7 EBC) Grain 1.58 %
0.11 kg Cara-Pils/Dextrine (3.9 EBC) Grain 1.58 %
0.11 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 1.58 %
0.11 kg Roasted Barley (591.0 EBC) Grain 1.58 %
0.09 kg Special B Malt (354.6 EBC) Grain 1.20 %
0.03 kg Peat Smoked Malt (5.9 EBC) Grain 0.38 %
25.51 gm Northern Brewer [7.40 %] (60 min) Hops 18.1 IBU
14.17 gm Williamette [5.50 %] (30 min) Hops 5.7 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 7.19 kg
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 18.93 L of water at 76.9 C 70.0 C


Notes:
------


-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Single Malt Scotch Ale
Brewer: Jeremy
Asst Brewer:
Style: Scottish Wee Heavy Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 18.93 L
Boil Size: 30.28 L
Estimated OG: 1.096 SG
Estimated Color: 27.2 EBC
Estimated IBU: 65.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.71 kg Pale Malt, Maris Otter (5.9 EBC) Grain 93.15 %
0.45 kg Carafoam (3.9 EBC) Grain 5.48 %
0.11 kg Roasted Barley (591.0 EBC) Grain 1.37 %
49.61 gm Northern Brewer [8.50 %] (60 min) Hops 46.9 IBU
28.35 gm Northern Brewer [8.50 %] (15 min) Hops 13.3 IBU
28.35 gm Northern Brewer [8.50 %] (5 min) Hops 5.3 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8.28 kg
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 21.59 L of water at 71.9 C 65.6 C


Notes:
------
-- Use Golden Promise or Maris Otter
--Take the first runnings and boil them down to about 1 gallon to 1/2 gallon (about 1 hour) and add back into the main boil. This will add color and sweetness. Try not to boil down too much or the beer will be overly sweet.
-- Make a HUGE starter
-- This one needs to take a long time to condition

-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Kilt Lifter, A Scottish Wedding Beer
Brewer: Fred Bonjour
Asst Brewer:
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (40.0) 2/21/2005 first tasting, this is drinkable now and is an awesome brew. very drinkable, dangerously drinkable.
1/21/2005 - bottling tasting, big alc, but definately not burning, a bit rough in the malt, but it's very young.

Recipe Specifications
--------------------------
Batch Size: 20.82 L
Boil Size: 26.49 L
Estimated OG: 1.133 SG
Estimated Color: 41.8 EBC
Estimated IBU: 14.4 IBU
Brewhouse Efficiency: 74.50 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.26 kg Pale Malt, Maris Otter (5.9 EBC) Grain 60.95 %
2.72 kg Munich I (Weyermann) (14.0 EBC) Grain 22.86 %
0.45 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 3.81 %
0.45 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3.81 %
0.45 kg Caramunich I (Weyermann) (100.5 EBC) Grain 3.81 %
0.45 kg Caravienne Malt (43.3 EBC) Grain 3.81 %
0.11 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 0.95 %
56.51 gm Goldings, East Kent [4.10 %] (60 min) Hops 14.4 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash Schedule: Infusion 146 158
Total Grain Weight: 11.91 kg
----------------------------
Infusion 146 158
Step Time Name Description Step Temp
40 min Low Mash Add 24.60 L of water at 71.2 C 63.3 C
40 min High Mash Decoct 4.94 L of mash and boil it 68.9 C


Notes:
------
2/21/2005 first tasting, this is drinkable now and is an awesome brew.
Purpose of the mash is to maximize the fermentability of the wort. This is a big beer and will have enough residual for style
Frequent agitation of fermenter.
1/13/2005 - 16.5 brix 1.027 80% attenuation
1/21/2005 - 15.5 brix 1.019 86% attenuation - bottled 3/4 c corn sugar


-------------------------------------------------------------------------------------

[Bizier]

And here:

http://www.beerdujour.com/JamilsBrewing ... ecipes.htm

Looking for these items:
10-09-06 Scottish Export 60
10-09-06 Scottish Export 60 Carmel

I am a fan of Harviestoun Schiehallion myself, though I am unsure if it is following any particular tradition.
Tried an Orkney Skill Splitter last week and found it very enjoyable, though the weather was a little hot for it.

[red dog]

Thanks fellas for that. Much appreciated as its a starting point

[FazerPete]

What sort of recipe are you after? Simple kit, kit & bits, partial or AG?

[red dog]

Hi Fazer pete,

mate I would be willing to start on the simple side of things first I think. ot having ever done this type of brew before I wouldn't like to stuff it up

[FazerPete]

OK if you want to keep it simple, Muntons Strong Scottish Ale is a very good kit to start with (but it only makes 17l ). Use a 1.5kg can of liquid amber malt with it and you've got a good base to start with. The Muntons yeast is actually OK but you could swap it for Nottingham for a bit more character.If you're up to using hops and grain then some fuggles hops and Carared grain for flavour and that red colour will really add to it.

A suggested recipe:
1.8 kg Muntons Strong Scottish Ale
1.5 kg Liquid Amber malt
250g Carared grain
30g Fuggles @ 30 min
25g Fuggles @ 10 min
Muntons or Nottingham yeast

[Bizier]

Alternatively, you could do it straight extract, then adjust the steeping grain to match a recipe.

This is very very loosely based on Jamil's 60 Shilling:
2 tins of extra light LME like Coopers or Morgans
50g Caramunich
200g CaraVienna
350g Med Crystal
250g Dark Crystal
60g Pale Chocolate Malt
15g EKG @ 60 mins

US05