Scotch ale

[Jo_Diesel]

Was thinking about doing a Scotch ale this weekend. So far Im looking at 3oz peated malt. 3lb Special B and 25lb 2row. Have Nugget Magnum and Columbus hops

[klickitat_jim]

I can’t imagine 3 oz of anything would come out in a batch that size. Must be potent stuff

[gymrat]

You sure are using a lot of American ingredients in your scotch ale.

[hoser]

Peat malt has no place in a Scotch ale, IMHO.  No matter how small the amount.  British/Scottish 2 row, roast barley, and boil down the first runnings a la Skotrat’s recipe:

http://www.skotrat.com/skotrat/recipes/ale/scottish/recipes/10.html

Or JZ’s Scotch Ale (Just increase the base malt, but keep your specialty grains the same to reach your desire OG)

http://beerdujour.com/Recipes/Jamil/JamilsScottishExport80.htm

The only hop you listed that I would use would be Magnum for bittering. Something British would be better, like EKG or Fuggles…

The same goes for your base malt, but you could probably get away with 2row, but Marris Otter or Golden Promise will have more character.

[AmandaK]

@hoser

Peat malt has no place in a Scotch ale, IMHO.  No matter how small the amount.  British/Scottish 2 row, roast barley, and boil down the first runnings a la Skotrat’s recipe:

Traquair house Clone (All Grain) 11 US Gallons

Exactly my thoughts.

[hokerer]

@AmandaK

@hoser

Peat malt has no place in a Scotch ale, IMHO.  No matter how small the amount.  British/Scottish 2 row, roast barley, and boil down the first runnings a la Skotrat’s recipe:

Traquair house Clone (All Grain) 11 US Gallons

Exactly my thoughts.

Mine too.  That recipe is ‘da bomb’ for a Wee Heavy

[jonhughey_att.net (HoosierBrew)]

@hokerer

@AmandaK

@hoser

Peat malt has no place in a Scotch ale, IMHO.  No matter how small the amount.  British/Scottish 2 row, roast barley, and boil down the first runnings a la Skotrat’s recipe:

Traquair house Clone (All Grain) 11 US Gallons

Exactly my thoughts.

Mine too.  That recipe is ‘da bomb’ for a Wee Heavy

+1.  Awesome recipe. I brewed it a few years back.  I wouldn’t change one thing, other than adding some bourbon soaked oak chips next time as I think it’s a great compliment to a Scotch Ale (ala Backwoods Bastard). +1 to no peated malt ever.

[gymrat]

To me a scotch ale is not a scotch ale unless it is done with a British base malt and British hops. The recipe of a true scotch ale is simple. British pale malt, take the first gallon of runnings and boil it down to half a gallon to caramelize it, get the rest of your runnings and boil. That gives a caramel flavor and darkens it. Or you can make something that tastes really close by adding some caramel malt to British pale for flavor and some black patent for color.