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
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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.
Thanks
G2G Grain to Glass Wee Heavy Scotch Ale
NWSmallBatchBrewing@gmail.com
#homebrew #beer #brewtube #fermenting #allgrain #biab #weeheavy #scotchale
HOME BREW RECIPE:
Title: NWSBB Wee Heavy Scotch Ale
Author: NorthWest Small Batch Brewing
Brew Method: BIAB
Style Name: Wee Heavy
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.06 gallons
Boil Gravity: 1.077
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 0.99
STATS:
Original Gravity: 1.085
Final Gravity: 1.022
ABV (standard): 8.3%
IBU (tinseth): 25.07
SRM (daniels): 22.27
FERMENTABLES:
12.67 lb - Pale Ale (69%)
2.35 lb - Munich (12.8%)
2.1 lb - Caramel / Crystal 10L (11.4%)
0.57 lb - Brewers Torrified Wheat (3.1%)
0.48 lb - Black Malt (2.6%)
0.18 lb - Roasted Barley (1%)
HOPS:
1.6 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 21.43
0.75 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 10 min, IBU: 3.64
MASH GUIDELINES:
1) Strike, Temp: 152 F, Time: 60 min, Amount: 7.4 gal
YEAST:
Mangrove Jack - Empire Ale M15
Starter: No
Form: Dry
Attenuation (avg): 72.5%
Flocculation: Med-High
Optimum Temp: 70 - 75 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
CO2 Level: 2.44 Volumes
NOTES:
Mash 90mins @156F. Overnight Mash could help to extract all the fermentables. Add Non fermentable grain for top mash last 20 mins.
Can use Goldings or Fuggle Hops
Yeast - (pitch 2 packets due to high gravity and use nutrient)
Mangrove Jack M15 Empire Ale is ideal for a dry yeast
S-04 would be a good backup to use.
General Fermentation guide unless yeast specifies otherwise:
Primary ferment 50-60F (10-16c) for 3 weeks
6-12 weeks of cold conditioning 35-45F (2-7c)
Check Alcohol Tolerance of yeast used
Pressure ferment to lower esters and phenols
Note: Do not add smoked malt. There are a lot of references to smoke flavor - even found this is a brewing book. Any Peet or Hard wood smoked malt will kill this style beer. The smoked flavor you sometimes get is from the roasted barley and from a method sometimes used where you do a long boil (say 3 hours) and it causes the wort to have some caramelization.
Chapters:
0:00 Intro
1:54 Grain Bill
3:40 Mill Grain
4:20 Mash in
4:53 Drain the Grain
7:16 First Addition
7:37 Last Addition
7:57 x/fer to Fermenter
9:12 Pitch Yeast
9:40 Tasting
Brewing Scottish Ale
Today we are brewing 80 Schilling Scottish Ale from Adventures in Homebrewing (homebrew.org). This time I included moving the beer from primary to secondary as well as bottling. I've made this beer before and it is delicious! I hope you try it too! Thanks for watching, cheers!
Beer-o-logy: The Scottish Ale
Learn all you could want to know on the Scottish Ale!
Wee Heavy All Grain Recipe
This week's video is on Wee heavy! Scotland's version of Barleywine. This video is in honor of a recently fallen homebrewer, Mark Todd. Mark's favorite style is Wee Heavy, and Mark frequently won awards for his take on the style. Mark's recipe is included in this dataset.
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Alright now on to the recipe:
Homebrewing a Brown Ale (Extract Recipe) with Doug Cunnington
Today I'm trying something different - I show you guys homebrewing a brown ale!
Let me know in the comments if you want to see more homebrewing
I'm a National Level BJCP Judge, so yeah, I really geek out about beer!
Question of the day:
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