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
1stHome Brew: 90 Schilling Scottish Ale
My first attempt at a complete home brew, on September 3, 2016. Used a recipe for 90 shilling Scottish ale, a beer that we brewed at the home brewing class and I fermented and bottled at home.
Homebrewing a Brown Ale (Extract Recipe) with Doug Cunnington
Today I'm trying something different - I show you guys homebrewing a brown ale!
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Beer-o-logy: The Scottish Ale
Learn all you could want to know on the Scottish Ale!
The Almost Perfect Northern English Brown Ale - Recipe and Tasting Notes
This week, we taste one of Mike's beers; more specifically, we taste a favorite style of ours...Brown Ale. Now the title of this beer calls out Northern English Brown Ale specifically, however, I'd refer to that distinction somewhat loosely.
I am inspired by some of the intensity of American Brown ales but I prefer English style hopping and yeast character. So this is really a hybrid of the style, but it came out decidedly English in character.
I also used a fair amount of flaked oats in this beer because I wanted to see if I could mash low for a dry beer but get some body back by using oats. I think that approach worked pretty well as the beer was dry but still had a serviceable medium to medium-low body.
82% Rahr Pale Ale Malt (3.5° L)
8% Flaked Oats
6% Crisp Pale Chocolate Malt
4% Simpsons Medium Crystal Malt (55° L)
2 oz Challenger hops 8.9% Alpha Acids - 60 minutes to go in the boil
Yeast: WYeast 1469 West Yorkshire Yeast
Starting Gravity: 1.052
Final Gravity 1.010
ABV: 5.5%
Check out the complete recipe walk-through in BeerSmith video:
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American Brown Ale | Making Your Own Amber Malt
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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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Brewing Scottish Ale AND My Favorite Way To Package Beer
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RECIPE FOR 3 GALLONS:
3 lbs 12.0 oz Pale Malt, Maris Otter
6.0 oz Crystal 80
5.0 oz Pale Chocolate
1.0 oz Roasted Barley
0.75 oz Fuggle [4.50 %] - Boil 30.0 min
1.0 pkg Scottish Ale (Wyeast Labs #1728)
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Created by: Martin Keen
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