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Imperial Scotch Ale

253 calories 26 g 12 oz
Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Thursday December 5th 2019
1.076
1.019
7.6%
26.2
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 78.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.6%
1 lb German - Carapils1 lb Carapils 35 1.3 5.6%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 2.8%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.8%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.8%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 1.4%
17.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 26.24 66.7%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Aroma 0 min 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.4 gal Infusion 152 °F 60 min
5.5 gal Fly Sparge 170 °F 25 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 340 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
To RO water add:

9.66g Baking Soda
3.05g Calcium Chloride
0.17g Canning Salt
6.10g Chalk
7.12g Epsom Salts
2.03g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Notes

Beer will be aged in a 2nd use Rye Whiskey Barrel for 6 months.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-01-15 16:17 UTC
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