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Baker Street Ales Associate Brewer
the crossroads of the beer world
Thanks for all the positive feedback about my last recipe for the
no boil Berliner Weisse. Think I'll have a bottle now while I give
you a great way to make a Scottish Ale, one of my favorite styles.
In answer to more than a few requests I'll put in an extract recipe
along with an all-grain version.
Here we go but first remember my three golden words of
brewing: sanitation, sanitation, sanitation.
9.00 lbs. 2-Row Malt
1.00 lb. Crystal Malt (80L)
8.00 oz. Melanoidin Malt
5.00 oz. Aromatic Malt
4.00 oz. Peated Malt
2.00 oz. Black Patent
1.50 oz. East Kent Goldings, boil for 60 minutes
Wyeast 1728 - Scottish Ale Yeast
Directions - All Grain
1. Mash all grains at 156F for 1 hour and draw first runnings to
2. Some amount of caramelization is desired in this beer. To
achieve this, take a two pints of the first mash runnings and
simmer in a saucepan to reduce to a syrup, taking care to not
burn it. Do this while the rest of the wort is boiling.
3. Sparge grains with 175F water to collect the full volume of
wort. Boil wort for 90 minutes, begin adding hops with 60 minutes
left to go according to the schedule above and add the wort
reduction back to the kettle with about 5 minutes left to go in the
boil. Chill to 58F and pitch yeast
4. Ferment on the cooler side of the yeast's optimal range,
roughly 58F. The beer takes a while to mature, so give it close to
six weeks of time in the fermenter before kegging or bottling.
1. Replace the 9lbs of 2-row with 5.5 pounds of light colored dry
2. Steep the other grains for 45 minutes in 155F water, then
rinse into kettle before bringing to a boil and adding DME.
3. Reduce a portion of the wort in a saucepan while the main boil
is conducted and add back to the kettle with 5 minutes left in the
That's it. Your beer should have clean malty flavors with a hint of
smokiness due to the peat smoked malt.
Hope you give this recipe or any of my other ones listed below a
Good Brewing and Cheers!