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 |
---|---|---|---|---|---|---|---|---|
Scottish/Scotch Strong Ale |
5 gal | 9.47% | 44.39 | 1.102 | 1.029 | All Grain | 5430 | |
O.H. STRONG SCOTCH ALE |
20 L | 8.28% | 26.36 | 1.087 | 1.024 | All Grain | 4456 | |
Tad Heavy Scotch Ale |
5.5 gal | 8.27% | 60.03 | 1.089 | 1.026 | Partial Mash | 4340 | |
Full Moon (Kilt-Lifter Wee Heavy) |
5.5 gal | 8.67% | 41.4 | 1.083 | 1.017 | All Grain | 4239 | |
Winter warmer (Maple Strong Scotch Ale) |
5.81179 L | 10.37% | 20.2 | 1.105 | 1.026 | All Grain | 3561 | |
Kilt Lifter Clone |
5 gal | 6.73% | 34.4 | 1.067 | 1.015 | All Grain | 3541 | |
elderberry ale |
4 gal | 7.27% | 0 | 1.074 | 1.018 | Partial Mash | 3294 | |
Smoked Scotch Ale |
5 gal | 9.22% | 32.86 | 1.097 | 1.027 | extract | 3257 | |
1st Regt Wee Heavy Scotch Ale |
5.5 gal | 6.85% | 27.42 | 1.074 | 1.022 | All Grain | 2700 | |
Wee Heavy (1 Gallon) |
1 gal | 8.81% | 35.26 | 1.089 | 1.022 | Partial Mash | 2604 |
Newest Strong Scotch Ale (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Hot n' Kilty |
5.5 gal | 7.37% | 28 | 1.075 | 1.019 | All Grain | 34 | |
Wee Heavy (Port Wine Oak Cubes) |
2.25 gal | 9.69% | 15.28 | 1.111 | 1.037 | BIAB | 38 | |
Lil' Bastard Scottish Ale |
3 gal | 6.56% | 46.11 | 1.068 | 1.018 | BIAB | 70 | |
Falcons 50th Anniversary Wee-Heavy |
11 gal | 9.99% | 37.99 | 1.103 | 1.027 | All Grain | 114 | |
scotch Ale T nov-23 |
45.42 L | 7.76% | 30.07 | 1.074 | 1.015 | All Grain | 76 | |
Strong Scotch Braggot |
6 gal | 7.94% | 25.37 | 1.086 | 1.026 | Partial Mash | 58 | |
(2023-10-16) Wee Heavy |
6 gal | 8.75% | 42.01 | 1.098 | 1.031 | All Grain | 66 | |
Scotch Ale (Wee Heavy) |
2 gal | 8.35% | 26.81 | 1.089 | 1.026 | All Grain | 201 | |
Old Jock Ale Clone (Scotch Ale Mini Mash) |
5 gal | 6.83% | 39.57 | 1.072 | 1.020 | All Grain | 160 | |
3bbl scotch heavy |
75 gal | 9.87% | 18.82 | 1.087 | 1.018 | All Grain | 148 |
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 | 144 | 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 | 67 | 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 | 65 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 1% | 0% - 7% |
American - Caramel / Crystal 120L | 62 | 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 | 53 | United Kingdom | Grain | base malt |
3°L
|
37 | 73% | 14% - 99% |
Hops Used In Strong Scotch Ale (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 137 | 5 | 50% | 8% - 100% |
Fuggles | 92 | 4.5 | 47% | 1% - 100% |
Kent Goldings | 40 | 5 | 44% | 10% - 100% |
Northern Brewer | 39 | 7.8 | 54% | 17% - 100% |
Cascade | 32 | 7 | 40% | 4% - 100% |
Willamette | 30 | 4.5 | 38% | 8% - 100% |
Magnum | 27 | 15 | 65% | 13% - 100% |
Nugget | 21 | 14 | 60% | 10% - 100% |
Styrian Goldings | 15 | 5.5 | 43% | 13% - 100% |
Perle | 14 | 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 | 87 | White Labs | Ale | Med-High | Medium | 72.5% | 65°F | 70°F |
Fermentis - Safale - American Ale Yeast US-05 | 40 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 34 | 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 |
Wyeast - Irish Ale 1084 | 13 | Wyeast | Ale | 0.1 | Medium | 73% | 62°F | 72°F |
White Labs - California Ale Yeast WLP001 | 12 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Mangrove Jack - Empire Ale M15 | 9 | Mangrove Jack | Ale | n/a | Med-High | 72.5% | 70°F | 75°F |
Imperial Yeast - A31 Tartan | 8 | 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 | 49 | Water Agt | Mash | 16% | 0% - 100% |
Irish Moss | 43 | Fining | Boil | 77% | 0% - 100% |
Calcium Chloride (dihydrate) | 29 | Water Agt | Mash | 22% | 0% - 54% |
Whirlfloc | 28 | Fining | Boil | 64% | 2% - 100% |
Epsom Salt | 27 | Water Agt | Mash | 13% | 0% - 100% |
Baking Soda | 21 | Water Agt | Mash | 16% | 0% - 46% |
Chalk | 15 | Water Agt | Mash | 18% | 0% - 52% |
Lactic acid | 14 | Water Agt | Mash | 69% | 1% - 100% |
Calcium Chloride (dihydrate) | 9 | Water Agt | Mash | 15% | 0% - 50% |
Calcium Chloride (anhydrous) | 9 | Water Agt | Mash | 13% | 0% - 100% |