How To make Scottish Brown Ale
4 1/2 lb Light Dry Malt; 2.1 k
8 oz Crystal Malt; 227 grams
2 oz Munich Malt; 57 grams
3 1/2 oz Crushed Chocolate Malt; add
-to mash; 99 grams 8 oz Dark brown sugar; 227 g
4 oz 100% Dextrin Powder; 113 g
1/2 ts Gypsum
3/4 ts -Salt
2 oz Bittering hops; Fuggle or
-Willamette; 57 grams 1 oz Aromatic hops; Northern
-Brewer dry hops ; 28 g -Water to 5 US gallons -or 19 litres water 3/4 c Corn sugar; for primimg
1/2 oz Ale yeast; 14 grams
Starting Specific Gravity: 1.047 Final Specific Gravity: 1.015 Alcohol by vol 5% If your recipe contains Munich or Crystal Malt, place the cracked or ground grain in a kitchen pan, cover with water, heat to approximately 150F (66 C), cover & let stand (either on the stove top or in the oven) 45 minutes to 1 hour before you're actually ready to start to work. Place a colander over your boiling kettle (pot) & pour in the grain, letting the water collect in the pot below. Rinse through the grain with hot water, at least 130 degrees F (54 C) but no hotter than 170F (77 C) until a clear runoff is obtained. Discard the grain. The liquid becomes part of the boil. Thoroughly dissolve the following; Dry Malt, any sugar EXCEPT the priming sugar (used for bottling), Dextrin Powder, Gypsum and Salt in two or more gallons of water (as much as possible). Heat to a rolling boil. Stir in the Bittering Hops along with the Chocolate Malt and boil 30 minutes more, adding Aromatic Hops during the last two minutes. (If you are using hop pellets, you may 'dry hop', adding the pellets to the fermenter just proir to fermentation instead of putting them in the boiling kettle.) At the end of the boil, the wort should be cooled as quickly as possible to a temperature between 70 and 85 degrees F (21-27 C), so the yeast can be added.(If you wish measure starting specific gravity) Fermentation: Siphon your cooled wort into one or more sanitized glass jugs (or fermentors), filling no more than 2/3 full. (Anne's note the total amount of liquid should be 5 American gallons.) Add the yeast, attach a airlock to each container and allow fermentation to proceed. In 5 to 7 days, when apparent yeast activity has ceased and it taste like dry, flat beer, you are ready to bottle. Siphon beer carefully into secondary container, do not disturb sediment. (Anne's note: if this is done TWICE, the second time a day or so later, there will be almost no sediment in the beer.) Boil priming sugar and stir in carefully. Siphon primed beer into clean bottles and cap (allow some headspace.) Check ales after week or two. (We've found that they are most drinkable after 3 weeks.) MAKES: 5 US gallons
How To make Scottish Brown Ale's Videos
Beer-o-logy: The Scottish Ale
Learn all you could want to know on the Scottish Ale!
Scottish Ale Grain to Glass || Biz Wilkinson
Hey y'all it's Biz, welcome and/or welcome back to my channel. I love beer so today we are doing a Scottish Ale style beer with the recipe below. Hope you guys enjoy the video! Please Like and Subscribe if you like videos like this and other DIY videos! :D
Recipe
Grains:
11 lbs Golden Promise
1.5 lbs Munich (Light)
1 lb British Crystal 60L
.3 lbs Honey Malt
.2 lbs Chocolate Malt
.2 lbs Roasted Barley
Hops:
60 Min:
1 oz Fuggle 4.2% AA
15 Min:
1 oz Fuggle 4.2% AA
Yeast:
WLP028 Edinburgh (Scottish) Ale Yeast
Additives:
Mash:
1 tsp Baking Soda
1 tsp Gypsum
.5 tsp Calcium Chloride
Strike:
1 tsp Gypsum
.5 tsp Calcium Chloride
15 Min Boil:
1 WhirlFlock
.5 tsp Yeast Nutrient
Equipment we recommend
Jaded Brewing Hydra:
Where we locally buy the majority of our supplies:
Angry Scotsman Brewing:
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American Brown Ale | Making Your Own Amber Malt
RECIPE KITS:
CLAWHAMMER BREWING SYSTEM:
HYDROMETER:
Recipe for 5 gallons:
8 lbs Pale Malt (2 Row)
1 lbs 8.0 oz Amber Malt
1 lbs Caramunich I (Weyermann)
8.0 oz Special B
4.0 oz Chocolate Malt
1.00 oz Cascade [5.50 %] - Boil 60.0 min
1.00 oz Cascade [5.50 %] - Boil 5.0 min
1.00 oz Willamette [5.50 %] - Boil 5.0 min
1.0 pkg American Ale (Wyeast Labs #1056)
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pH meter:
Fermenter:
Grain mill:
Wireless hydrometer:
PBW for cleaning:
Starsan for sanitizing:
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Tulip:
Stemmed:
Pilsner:
Flight paddle:
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Award Winning American Brown Ale All-Grain Recipe
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The Ultimate Welsh Rarebit Recipe
The Ultimate Welsh Rarebit Recipe which you can easily make at home.
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The Ultimate Welsh Rarebit Recipe:
50 g butter
50 g flour
1 can of beer
300 g mature cheddar cheese
2 tsp of Dijon mustard
2 tsp of Worcestershire sauce
Country Bread or Sourdough
Salt and Pepper
First, we need to make a luxurious and indulgent cheese sauce. To start melt your butter in a pan, as soon as it starts to bubble add your flour and mix well. It will turn to a paste, allow this to cook for 1 min to cook out that raw flour. The butter and flour mixture is called a roux, if we added milk to it becomes a bechamel or white sauce, if we added chicken stock it would be a velouté, IF WE ADDED BEER it would be awesome!
So that’s what we’re doing…we’re adding beer!
Make sure your beer isn’t fresh out of the fridge and cold, in fact, if you can be bothered to warm it up a little, it helps with the emulsification – what? It will make the sauce smoother.
Pour your beer in bit by bit stirring constantly, as the flour, butter and beer combine it will start to thicken, then add more beer and so on and so on.
Add your mustard, Dijon or English will do…
Add the Worcestershire sauce which is there to give this whole thing a BIG UMAMI kick up the backside!!
Dump in your cheese and let this melt. I like a big rich mature cheddar for this, I love the funkiness…this whole thing is a massive umami flavour bomb!
What’s Umami? It’s a flavour…there are 5 flavours that your tongue can taste: sweet, salty, sour, bitter and umami. Umami is like that funky big savoury meaty flavour you get from cheese, mushrooms, beef, soy sauce…
Slice up some country-style bread, you can use sourdough here. If all you have is white sliced bread that’s also fine, use whatever you have...
Butter the bread and place it under your grill just until it’s a little toasty.
Then smear your gorgeous cheese sauce on the bread, be generous – we have no time and space for skimping on cheese sauce in this house. Season with salt and pepper.
Put this back under your grill until it’s nice and brown and bubbling.
Get a fancy plate, add a few extra dashes of Worcestershire sauce, cut up some fresh parsley and boom…
Enjoy and don't forget to subscribe.
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London Brown Ale | Behind The Scenes
RECIPE KITS:
CLAWHAMMER BREWING SYSTEM:
FLEX+:
CF5 CONICAL:
MERCH:
RECIPE FOR 5 GALLONS:
4 lbs Maris Otter
1 lbs English Extra Dark Crystal
8.0 oz Brown Malt
8.0 oz Caramel/Crystal Malt - 80L
8.0 oz Crystal 45
4.0 oz Chocolate Rye
4.0 oz Pale Chocolate
1.00 oz Fuggle [4.50 %] - Boil 45.0 mi
1.0 pkg London Ale III (Wyeast Labs #1318)
MY BREWING GEAR
Glycol chiller: blichmannengineering.com/glycol-chiller.html
Kegs:
pH meter:
Hydrometer:
Fermenter:
Grain mill:
Wireless hydrometer:
PBW for cleaning:
Starsan for sanitizing:
MY GLASSWARE
Tulip:
Stemmed:
Pilsner:
Flight paddle:
MY VIDEO GEAR
Main camera:
Second camera:
Main lens:
Second lens:
Microphone:
Lights:
These are Amazon affiliate links. It does not cost you anything to use these links and helps support the channel. Thanks for watching!
Join me on my Homebrew Challenge to brew all 99 BJCP beer styles:
OFFERS
Where I get all my music (2 months free):
Tesla 1,000 free supercharger miles:
Created by: Martin Keen
Business inquiries: mouseykins@gmail.com