Scottish and Irish Ale - Strong Scotch Ale (BJCP 2008)

Top 10 Strong Scotch Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Scotts Red	11.5 gal	8.23%	30.7	1.089	1.026		All Grain	6830
Scottish/Scotch Strong Ale	5 gal	9.47%	44.39	1.102	1.029		All Grain	5956
O.H. STRONG SCOTCH ALE	20 L	8.28%	26.36	1.087	1.024		All Grain	5040
Tad Heavy Scotch Ale	5.5 gal	8.27%	60.03	1.089	1.026		Partial Mash	4855
Kilt Lifter Clone	5 gal	6.73%	34.4	1.067	1.015		All Grain	4752
Full Moon (Kilt-Lifter Wee Heavy)	5.5 gal	8.67%	41.4	1.083	1.017		All Grain	4615
elderberry ale	4 gal	7.27%	0	1.074	1.018		Partial Mash	4252
Winter warmer (Maple Strong Scotch Ale)	5.81179 L	10.37%	20.2	1.105	1.026		All Grain	4028
Smoked Scotch Ale	5 gal	9.22%	32.86	1.097	1.027		extract	3719
Wee Heavy (1 Gallon)	1 gal	8.81%	35.26	1.089	1.022		Partial Mash	3273

Newest Strong Scotch Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	19 L	9.84%	0.71	1.092	1.017		All Grain	13
Barrel Aged Project	15.5 gal	10.05%	0	1.108	1.032		All Grain	31
Scittish Extract	5.5 gal	7.75%	25.87	1.082	1.023		All Grain	86
90 Shillings 'Wee Heavy'	19 L	7.02%	26.11	1.072	1.019		All Grain	189
Scuttle Along Scotch Ale	5 gal	6.34%	39.69	1.069	1.021		extract	192
Scotch Ale 2	12 gal	7.3%	31.59	1.074	1.018		All Grain	196
Scotch ale	76 gal	5.86%	35.53	1.056	1.012		All Grain	523
Wee Heavy Braggot	90 L	8.5%	19.83	1.079	1.014		All Grain	234
Scotch Corner /120 v2	5.5 gal	9.66%	15.54	1.100	1.026		BIAB	498
1933 Lorimer & Clark SA 12L v3	12 L	9.42%	129.92	1.096	1.024		Partial Mash	25

Fermentables Used In Strong Scotch Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	145	United Kingdom	Grain	base malt	3.75°L	38	68%	2% - 99%
American - Roasted Barley	88	American	Grain	roasted malt	300°L	33	2%	0% - 5%
US - Pale 2-Row	81	US	Grain	base malt	1.8°L	37	63%	8% - 99%
Caramel / Crystal 60L	68		Grain	crystal malt	60°L	34	6%	1% - 18%
Special B	67		Grain	crystal malt	115°L	34	4%	1% - 11%
United Kingdom - Roasted Barley	67	United Kingdom	Grain	roasted malt	550°L	29	1%	0% - 7%
American - Caramel / Crystal 120L	64	American	Grain	crystal malt	120°L	33	4%	1% - 13%
Munich - Light 10L	62		Grain	specialty malt	10°L	33	10%	2% - 47%
American - Chocolate	58	American	Grain	roasted malt	350°L	29	2%	0% - 11%
United Kingdom - Golden Promise	55	United Kingdom	Grain	base malt	3°L	37	75%	14% - 99%

Hops Used In Strong Scotch Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	139	5	50%	8% - 100%
Fuggles	96	4.5	46%	1% - 100%
Northern Brewer	40	7.8	55%	17% - 100%
Kent Goldings	40	5	44%	10% - 100%
Cascade	34	7	39%	4% - 100%
Willamette	33	4.5	40%	8% - 100%
Magnum	28	15	66%	13% - 100%
Nugget	21	14	60%	10% - 100%
Styrian Goldings	15	5.5	41%	13% - 100%
Perle	15	8.2	31%	7% - 100%

Steeping Grains Used In Strong Scotch Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	10		Grain	crystal malt	115°L	34	22%	8% - 48%
American - Roasted Barley	9	American	Grain	roasted malt	300°L	33	12%	2% - 20%
Peated Malt	7		Grain	specialty malt	2.5°L	38	13%	5% - 22%
Caramel / Crystal 60L	7		Grain	crystal malt	60°L	34	31%	14% - 53%
American - Caramel / Crystal 120L	6	American	Grain	crystal malt	120°L	33	21%	8% - 54%
United Kingdom - Roasted Barley	5	United Kingdom	Grain	roasted malt	550°L	29	16%	3% - 33%
American - Caramel / Crystal 40L	4	American	Grain	crystal malt	40°L	34	48%	40% - 60%
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	24%	20% - 27%
American - Chocolate	4	American	Grain	roasted malt	350°L	29	37%	8% - 100%
Aromatic	3		Grain	base malt	38°L	33	16%	10% - 22%

Yeasts Used In Strong Scotch Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Scottish Ale 1728	98	Wyeast	Ale	0.12	High	71%	55°F	75°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	90	White Labs	Ale	Med-High	Medium	72.5%	65°F	70°F
Fermentis - Safale - American Ale Yeast US-05	39	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	35	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	13	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - California Ale Yeast WLP001	12	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Irish Ale 1084	12	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
Mangrove Jack - Empire Ale M15	10	Mangrove Jack	Ale	n/a	Med-High	72.5%	70°F	75°F
Imperial Yeast - A31 Tartan	9	Imperial Yeast	Ale		Medium	72.5%	65°F	70°F
White Labs - English Ale Yeast WLP002	7	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F

Other Ingredients Used In Strong Scotch Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	56	Water Agt	Mash	16%	0% - 100%
Irish Moss	43	Fining	Boil	78%	10% - 100%
Calcium Chloride (dihydrate)	33	Water Agt	Mash	23%	0% - 54%
Epsom Salt	30	Water Agt	Mash	13%	0% - 100%
Whirlfloc	29	Fining	Boil	65%	2% - 100%
Baking Soda	25	Water Agt	Mash	15%	0% - 46%
Chalk	18	Water Agt	Mash	18%	0% - 52%
Lactic acid	17	Water Agt	Mash	62%	1% - 100%
Calcium Chloride (anhydrous)	11	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	15%	0% - 50%

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