Scotty's Scotch Ale/ St. Paddy's Ale
Home Brewing Recipes
Baker Street Ales Associate Brewer
Arny Lands
Beer Nexus
the crossroads of the beer world
Well I'm back from making a collaboration beer with a few local brewpubs
and really enjoyed the experience.  I've taken some of the recipes we
used and adapted them for you to use  at home.  Let me know how it
turns out - I always enjoy feedback and try to answer ever e-mail.  Oh, in
response to many requests I'm giving you step by step directions.

Scotty's Scotch Ale

•3 lb. 6 oz. (1.5 kg) Briess Light dried malt extract
•1 lb. 10 oz. (0.74 kg) pale ale malt
•0.25 lb. (0.11 kg) crystal malt (30 °L)
•2.0 oz. (56 g) roasted barley (300 °L)
•5.5 AAU Kent Goldings hops (60 mins)
•(1.1 oz./31 g of 5% alpha acids)
•1 tsp. Irish moss
•Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Ale) yeast
•(0.75 qt./~0.75 L yeast starter)
•0.75 cups corn sugar (for priming)

1.   Place crushed grains in a nylon steeping bag. In a large kitchen pot, heat 3.0 qts.
(2.8 L) of water to 173 °F (79 °C). Submerge grain bag in water and let steep at 162 °
F (72 °C) for 15 minutes. (The temperature will drop a bit during the steep, but this
won’t hurt.)
2. While grains are steeping, heat 1.5 qts. (~1.5 L) of water to 170 °F (77 °C) in a
sauce pan. Also, begin heating 2 gallons (7.6 L) of water to a boil in your brewpot.
3.  When steeping is done, place a colander over your brewpot and lift the grain bag
into it. Pour the "grain tea" through the bag (which will strain out most of the grain
bits), then rinse the bag with the 1.5 qts. (~1.5 L) of 170 °F (77 °C) water.
4. Heat the (roughly) 3 gallons (11 L) of wort in your brewpot to a boil, then stir in
dried malt extract. (It will foam a bit, so don’t pour all the extract in at once.)
5. Bring the wort back to a boil, add the hops and boil for 60 minutes.
6. Add Irish moss with 15 minutes left in boil.
7. After the boil, put a lid on your brewpot and cool the wort (either in a cold-water
bath in your sink or with a wort chiller). Cool until the side of the brewpot no longer
feels warm.
8. Transfer wort to your fermenter and top up to 5 gallons (19 L) with cool water.
9. Aerate the wort and pitch your yeast. Ferment at 65 °F (18 °F).
10. When beer falls clear, bottle with corn sugar (or keg). (In other words, skip
"secondary fermentation.")

St. Paddy's Ale

•3/4 lb. Special Roast malt
•1/8 lb. chocolate malt
•5 lbs. Moravian pale malt extract
•1.5 oz. English Fuggles hops
•0.5 oz. Goldings hops (finishing)
•Starter of Wyeast 1084 (Irish Ale)
•3/4 cup corn sugar for priming   

1. Put Special Roast and chocolate malt in muslin bag and steep in 5 gallons of
150° to 170° F water for 15 minutes.
2. Discard grain bag and add Fuggles hops and malt extract and boil for 1 hour.
3. Add Goldings hops for the last 10 minutes.
4.  Ferment at 65° to 70° F until fermentation is finished.
5.  Prime with 3/4 corn sugar and bottle.

All-grain version:     

1. Replace extract with 6 lbs. pale malt and mash with Special Roast and chocolate
malt at 155° F. Sparge with 170° F
2. Water and bring the runnings to a boil in brew pot.  
3. Add Fuggles hops and boil for 1 hour. Add Goldings hops for last 10 minutes.
4. Add yeast, aerate well and ferment at 65° to 70° F.
5. When fermentation is finished, add 3/4 cup corn sugar for priming.

And now for what has turned out to be (according to my mail) the most popular
part of my column - answering your questions.  Here goes:

Why Can’t I Pitch Yeast at a Higher Temperature?
All beer yeast really “like” to be about 90° F for their own metabolism. At that
temperature the yeast really go crazy. They make lots of yeast, eat lots of sugar, and
make really bad beer as a by-product. A hot fermentation will be finished in a few
hours, but the yeast get too excited when it’s hot and put all kinds of strange-tasting
compounds in your beer. That’s why a hot fermentation is to be avoided..
Both ale and lager yeast make good beer when they are forced to work much colder
and slower than they want to. Both kinds of yeast can make good beer at room
temperature. Ale yeast will usually quit working below 55° F, but lager yeast has the
additional property of making extremely clean-tasting beer at refrigerator

How Much Yeast Should I Pitch?
The proper answer to this question is “more.” Homebrewers often underpitch their
yeast.   Theoretically, if sanitation were perfect, one live yeast cell would be enough
to pitch. Eventually that one cell would produce enough yeast to turn all of your wort
into beer. However, it takes millions of yeast cells per cubic centimeter to create
visible signs of fermentation.  Unfortunately, sanitation is never perfect, so some
bacteria and wild yeasts are always present.  Pitch as much yeast as you can
(within reason). When using liquid yeast, make a starter in advance to increase the
amount of yeast before you pitch it. There are a lot more cells in a pack of dry yeast
than in liquid yeast, but the liquid yeast is a pure laboratory culture.

                That's it for this month.  Hope to see you next time!

        Good Brewing and Cheers!

           Arny Lands
More from Arny

Brewing a Mild

Make It Clean

Saison Time

Holiday Ales

Belgium Style Triple

Pale Ale or Porter

Brown Ale

Time to Think

All Grain Brewing

No Boil Berliner

Honey Porter

Barrel Aging Beer

Fermentation Tips

Tin Whiskers

Never Fail Guidelines

H2O - Good and Bad
More from Arny

Special Bitter &
Apricot Ale

Not As Old As Me Ale

Understanding Hops

Grow Your Own Hops

Summer Ale

Red Ales in the

Big Pumpkin Ale


Dr. Watson IPA

Mead and Other
Honey Beverages

Scottish Export Ale

How to Make a
Foamier Beer

Try A Pilsner

Try A Dubbel

Belgium Strong Ale