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Share this recipe on reddit| Batch Size (gallons) | 5.25 |
| Efficiency | 65% |
| Recipe type | All Grain |
| Style | 9E. Strong Scotch Ale |
| Original Gravity | 1.107 |
| Final Gravity | 1.033 |
| ABV | 9.71% (basic) / 9.87% (advanced) [what's this?] |
| IBU | 41.1 |
| Color | 14.7 SRM |
| Boil Time | 60 min |
|
| Yeast | White Labs WLP028 (Edinburgh Ale)
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| Fermentables | | Name | Amt | Pct | SRM | | Pilsner (2 Row) German | 8 lbs | 39% | 2 | | Pilsner Liquid Extract | 6 lbs 8 oz | 31.7% | 3.5 | | Caramunich Malt | 2 lbs | 9.8% | 56 | | Caramel/Crystal Malt - 60L | 1 lb 8 oz | 7.3% | 60 | | Wheat, Flaked | 1 lb 8 oz | 7.3% | 1.6 | | Home Toasted/Roasted Munich Malt | 1 lb | 4.9% | 27 |
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| Hops | | Name | Amt | Time | Alpha | IBU | | Centennial (Boil) | 1.75 oz | 60 | 10% | 0 | | Challenger (Boil) | .5 oz | 15 | 7.5% | 0 |
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| Directions | - Used BIAB method and mashed at 156 for 60 mins
- Toasted/roasted malt is 1 lb of Munich malt @ 350 degrees dry for 30 mins turning every 10 mins
- Took 1 gal of wort and boil down to a thick syrup and then add back in with 15 mins left in the boil
- FG and OG are estimated based on software used. FG reading not taken at time recipe was uploaded
|
|
Fermentation
notes | Primary fermentation at 65-68 degrees |
|
Copy and paste the content below to reddit for a properly formatted recipe!##BrewUnited - Beam Me Up Scotty
Recipe by: LiverpoolFC
Batch Size (gallons): 5.25
Efficiency: 65%
Recipe type: All Grain
Original Gravity: 1.107
Final Gravity: 1.033
ABV: 9.87%
IBU: 41.1
Color: 14.7 SRM
Boil Time: 60 min
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**Yeast**
* White Labs WLP028 (Edinburgh Ale)
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**Fermentables**
* 8 lbs Pilsner (2 Row) German (39%)
* 6 lbs 8 oz Pilsner Liquid Extract (31.7%)
* 2 lbs Caramunich Malt (9.8%)
* 1 lb 8 oz Caramel/Crystal Malt - 60L (7.3%)
* 1 lb 8 oz Wheat, Flaked (7.3%)
* 1 lb Home Toasted/Roasted Munich Malt (4.9%)
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**Hops**
* 1.75 oz Centennial, 0 IBU @ 60 min (Boil) - 10% AA
* .5 oz Challenger, 0 IBU @ 15 min (Boil) - 7.5% AA
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**Directions:**
- Used BIAB method and mashed at 156 for 60 mins
- Toasted/roasted malt is 1 lb of Munich malt @ 350 degrees dry for 30 mins turning every 10 mins
- Took 1 gal of wort and boil down to a thick syrup and then add back in with 15 mins left in the boil
- FG and OG are estimated based on software used. FG reading not taken at time recipe was uploaded
----------------------------------
**Fermentation Notes:** Primary fermentation at 65-68 degrees
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=272)
This all grain Strong Scotch Ale homebrew recipe was submitted by LiverpoolFC.
