Saturday, January 21, 2012

The internet has spoken! next batch.

Well my readers (of which there are at least 10 of you) have spoken and with winner with an even 50% of the vote is the scotch ale. For those of you, who voted for the Blue berry honey, worry not because I will make it again, it’s too good not too.

I had wanted to use the recipe I've used in the past when making scotch ale. It has a strong character from the peat malt as well as oak chips added to the fermenter to help give the beer a cask aged quality (and if I could get my hands on a used scotch barrel to age this beer it would be wonderful). Unfortunately I was unable to find the recipe I’ve used in the past and so was left with doing some research and finding what I hope will be a suitable replacement

I found this recipe here and only changed it a little to suit what I was after


  • 6.6 lb light LME
  • 2.0 lb munich malt (10L ?)
  • 0.5 lb crystal malt (60L)
  • 0.5 lb crystal malt (20L)
  • 3.0 oz chocolate malt (350L)
  • 4.0 oz Wheat malt (2L)
  • 2.0 oz Hugh Baird peat smoked malt (2L)
  • 1.0 oz East Kent Goldings (whole, 60 min boil)
  • 1.0 oz Fuggles (whole, 15 min boil)
  • 1 tsp Irish moss (rehydrated, 15 min boil)
  • Wyeast 1338 (european ale, 1 qt starter)
  • 3.0 oz Oak chips

Now I have not decided on which oak chips to use, the reason is this; English oak chips would be more correct for the part of the world this style comes from, except in that most scotch whiskey is aged in American white oak barrels. I’ll think on it a bit and maybe ask the internet what it thinks, I’m thinking next weekend is a brew weekend

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