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	5166
O.H. STRONG SCOTCH ALE	20 L	8.28%	26.36	1.087	1.024		All Grain	4166
Tad Heavy Scotch Ale	5.5 gal	8.27%	60.03	1.089	1.026		Partial Mash	4120
Full Moon (Kilt-Lifter Wee Heavy)	5.5 gal	8.67%	41.4	1.083	1.017		All Grain	3894
Winter warmer (Maple Strong Scotch Ale)	5.81179 L	10.37%	20.2	1.105	1.026		All Grain	3358
Smoked Scotch Ale	5 gal	9.22%	32.86	1.097	1.027		extract	2979
elderberry ale	4 gal	7.27%	0	1.074	1.018		Partial Mash	2874
Kilt Lifter Clone	5 gal	6.73%	34.4	1.067	1.015		All Grain	2765
1st Regt Wee Heavy Scotch Ale	5.5 gal	6.85%	27.42	1.074	1.022		All Grain	2439
Wee Heavy (1 Gallon)	1 gal	8.81%	35.26	1.089	1.022		Partial Mash	2269

Newest Strong Scotch Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Scottish Strong	125 gal	7.77%	38.97	1.079	1.020		All Grain	16
Scotch ale 3	24 L	7.32%	27.35	1.072	1.016		All Grain	10
Awesome Recipe	23 L	4.96%	0	1.050	1.013		All Grain	60
Cryen Jenny	155 gal	7.74%	21.18	1.079	1.020		All Grain	52
The Highlander Strong Scotch	5 gal	9.74%	0	1.092	1.017		All Grain	123
Group brew no.1 - wee heavy	25 L	7.63605%	29.8425	1.074	1.016		All Grain	50
Beam me up, Scotty!	2.5 gal	8.8%	37.43	1.089	1.022		BIAB	130
Awesome Recipe	5.5 gal	8.06%	33.5	1.082	1.020		All Grain	134
Skullsplitter	5.5 gal	9.2%	31.88	1.096	1.026		All Grain	151
NB Winter Warmer	6 gal	6.64%	29.56	1.064	1.015		extract	130

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	138	United Kingdom	Grain	base malt	3.75°L	38	68%	2% - 99%
American - Roasted Barley	86	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%
Belgian - Special B	67	Belgian	Grain	roasted malt	115°L	34	4%	1% - 11%
Caramel / Crystal 60L	66		Grain	crystal malt	60°L	34	6%	1% - 18%
United Kingdom - Roasted Barley	64	United Kingdom	Grain	roasted malt	550°L	29	1%	0% - 7%
Munich - Light 10L	62		Grain	specialty malt	10°L	33	10%	2% - 47%
American - Caramel / Crystal 120L	61	American	Grain	crystal malt	120°L	33	3%	1% - 9%
American - Chocolate	59	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	133	5	51%	8% - 100%
Fuggles	90	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	26	15	64%	13% - 100%
Nugget	21	14	60%	10% - 100%
Styrian Goldings	14	5.5	43%	13% - 100%
Goldings	14	4.5	39%	8% - 75%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	10	Belgian	Grain	roasted 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%
Belgian - Aromatic	3	Belgian	Grain	roasted 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	100	Wyeast	Ale	0.12	High	71%	55°F	75°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	85	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	33	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	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	47	Water Agt	Mash	16%	0% - 100%
Irish Moss	42	Fining	Boil	79%	10% - 100%
Whirlfloc	28	Water Agt	Boil	60%	2% - 100%
Calcium Chloride (dihydrate)	27	Water Agt	Mash	23%	0% - 54%
Epsom Salt	26	Water Agt	Mash	13%	0% - 100%
Baking Soda	19	Water Agt	Mash	18%	0% - 46%
Lactic acid	14	Water Agt	Mash	69%	1% - 100%
Chalk	14	Water Agt	Mash	15%	0% - 50%
Yeast Nutrient	9	Water Agt	Primary	32%	0% - 90%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	15%	0% - 50%

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