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Albanach Láidir
Scotch Ale - All Grain
Recipe Description
Mark Schoppe's 2012 gold medal strong scotch ale recipe.
Ingredients
- Grains/Fermentables
- 13.75 lbs (6.24 kg) 2-Row Malt (2 °L)
- 2.4 lbs (1.09 kg) Dextrine Malt (2 °L)
- 9.5 oz (269.32 g) Smoked Malt (9 °L)
- 9.5 oz (269.32 g) Belgian Biscuit Malt (23.75 °L)
- 9.5 oz (269.32 g) Victory Malt (28 °L)
- 9.5 oz (269.32 g) Crystal 60 (60 °L)
- 5 oz (141.75 g) Roasted Barley (300 °L)
- Hops
- 0.6 oz (17.01 g) Northern Brewer Pellet 18.5% AA (Boil - 75 mins)
- 0.25 oz (7.09 g) Kent Golding Pellet 5.5% AA (Boil - 15 mins)
- 0.25 oz (7.09 g) Kent Golding Pellet 5.5% AA (Boil - 5 mins)
- Yeast
- Edinburgh Scottish Ale Yeast (Whitelabs WLP028) (Liquid)
Directions
Mash (Infusion): Mash at 155 °F (68 °C) for 60 minutes.
Recommended Sparge: 168 °F (76 °C)
This calculator doesn't have Summit hops. Substitute the same amount and AA of Northern Brewer.
Boil 1 gallon of first runnings down to a syrup and add back to the kettle.
Hold in primary fermentor for 21 days at 65 °F (18 °C).
Transfer to secondary fermentor for 14 days at 72 °F (22 °C).
Allow to carbonate and age for 3 days at 45 °F (7 °C).
If you started brewing this beer today you could be drinking it by Oct. 29, 2017. Start brewing this recipe.
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