Anyone know a good Scottish ale Recipe ?

Post #1 made 5 years ago
As the title suggests, I'm looking for a recipe for for a Scottish ale along the lines of Belhaven Scottish Ale.
I've done a bit of research and have narrowed it down to Chariot ale malt, which I will substitute for marris otter, although if I had any golden promise I would use that, as base. Specialty malts will be peat smoked malt and black malt.
For hops I will use goldings for bittering and fuggles for finishing.
If anyone has any thoughts or has done something similar I'd love to hear about it.
:peace:

Post #5 made 4 years ago
I did an extract brew a while back for a scottish ale. I was specifically trying to do a Belhaven clone as it is my wife's favorite. I kegged it an we loved the heck out of it. It was smooth and way too drinkable. The recipe I used came out of an old issue of zymology with some modifications for the ingredients I had available.

Here is the recipe with US numbers.

Malt – Black Patent 2 oz
Malt – British Crystal 70/80 – 12 oz (3/4 lb)
Malt – Peated 2 0z

6lbs light pale malt extract (or all grain 8lbs Scottish Golden Promise 2-row pale malt or any other British 2-row)
1.25 oz Fuggle Hops 5% AA (45 min)
1.0 tsp irish moss (15 min)
0.25 oz Fuggle Hops (10 min)
0.25 oz East Kent Golding 4.5%AA (10 min)

Wyeast - Scottish Ale 1728

Fermentation
Initial fermentation 65F/18C until main activity stops then lowered to 50F/10C for about two weeks

Post #6 made 4 years ago
Why don't you try "the traditional way" which uses only base malt and some roasted barley and provide the caramelazation needed manualy ...
http://beerdujour.com/Recipes/Jamil/Jam ... tish60.htm .I haven't tried but it is on my plans and it sounds an interesting experiment.Don't forget to boil for 120 mins.
Some more helpfull links...

http://forum.northernbrewer.com/viewtop ... 4&t=112023
http://www.skotrat.com/skotrat/recipes/ ... es/10.html
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Post #7 made 4 years ago
I'm currently sipping on a pint of my Scottish ale as I type.
I based it on the recipe provided by 2trout above, with a 120 min boil. I also boiled off some of the wort in a smaller pot to caramelise it and get a good maillard reaction.
Turned out awesome really clean malt profile with just a hint of peat.
The secret's in the cool ferment and plenty of time to cold condition.
Am entering this one in the Perth Royal Beer Show.
Cheers 2trout :peace:

Post #8 made 4 years ago
I'm going to try the recipe provided by 2trout (via Popular Mechanics) today. Scaled it down to 2 gallons and have to make a substitution for melanoidin. I'll let y'all know how this turns out in 6-8 weeks.

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Post #10 made 4 years ago
Hippy!

That's awesome! :champ: I lost track of this thread some time ago during my busy work season. Im so glad you did well!

trout
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
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Post #11 made 3 years ago
Hi Hippy,

Any chance that there is a BIABacus version of your Scottish ale recipe? I'm married to a Scots lass who would like me to make a batch :yum:

Thanks,
Steve
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Post #12 made 2 years ago
Certainly a late and likely an unneeded response, but attached is a BIABacus version of Chad Walker/Popular Mechanics recipe for future readers. I've haven't brewed it myself yet, but will report back if/when I do. Cheers!
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Post #13 made 2 years ago
And here's a caramelized Scotch Export 80/- recipe from Brewing Classic Styles (BCS) by Jamil Zainasheff. Cheers!
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