Scottish Caramel Ale

Process
Two things are going to bulk this beer up, and both are to be found in the process. First, we’re actually going to increase the body: mash this beer high, at about 156°F (69°C) (this is one of the few that deviates from my standard 152°F/67°C mash temperature). That mash will yield a lot of long-chain sugars that the yeast won’t be able to convert into ethanol and CO2, and when left in the beer, they will impart a fullness in the mouthfeel that will make the beer feel much more mature and “big” than its ABV would suggest. Second, run off about a gallon of wort and boil it down by 50 percent. This “kettle caramelization” will add a rich malt flavor to the beer, but it will also increase the perception of body.
Once you’ve done your kettle caramelization, run off the rest of the wort (remember to add in a bit extra to your sparge water calculation to account for the evaporation you’ll get during kettle caramelization) and boil as usual.
Fermentation should resemble the kind of conditions our Scottish friends would recognize: cool. Treat this beer like a hybrid rather than a proper ale: I ferment mine at 60°F (13°C) for about two weeks. You can ramp up the temperature if you want, but I’ve never found it necessary. This is a “set-and-forget” fermentation for at least two reasons. First, the yeast doesn’t have much to do—there’s not much sugar hanging around. And second, a less-thorough fermentation won’t hurt you that much, since it will simply add a touch of sweetness and body to the finished beer.
After activity ceases, cold crash and carbonate to 1.5 volumes of CO2. It’s a little low, but I think you’ll find it makes it possible to really appreciate the malt character!