Scotch, Trappist, Brown and Other Ales

Recipe Menu


My Own Scotch Ale

Back to menu Source: Todd Enders (enders@plains.NoDak.edu) Digest: Issue #566, 1/16/91 Ingredients:
Procedure: Mash in 2 gallons water at 138 degrees, adjust pH to 5.2 using Calcium Carbonate. Protein rest 30 minutes at 158 degrees. Conversion rest 30 minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5 gallons water at 165 degrees. Boil 90 minutes, adding hops in last 30 minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary for 5 more days and bottle. Comments: This is the first try at formulating my own recipe. It turned out quite nice, malty with just a touch of hops. You may not be able to drink just one! This is one of the smoothest batches I ever brewed. It is really smooth even after only 2 weeks in the bottle. The rather intense malt flavor and low hopping rate makes it a refreshing change of pace from my steady production of IPA. Specifics: Original Gravity: 1.055 Final Gravity: 1.015 Primary Ferment: 2 days Secondary Ferment: 5 days 193

Sort of Nut Brown Ale

Back to menu Source: Todd Enders (enders@plains.NoDak.edu) Digest: Issue #448, 6/27/90 Ingredients (for 2 gallons):
Procedure: This recipe makes 2 gallons. Raw unmalted barley was roasted in a pan over medium heat until the outside was quite dark but the inside was only tan---stir often to avoid scorching. Mashin in 132 degrees (5 quarts of water) at pH of 5.2 Mash 2 hours at 152-153 degrees. Mash out 5 minutes at 168 degrees. Sparge in 2-1/2 gallons of 165 degree water. Boil 90 minutes adding hops 30 minutes before end of boil. Chill and strain and pitch yeast. Comments: The toasted barley probably had a Lovibond rating around 80-100, the unfermented wort was delicious. This is similar to many stout recipes but the barley isn't roasted long enough to give it that much darkness. Specifics: Original Gravity: 1.051 194

Full Moon Ale

Back to menu Source: David Haberman (habermand@afal-edwards.af.mil) Digest: Issue #106, 3/22/89 Ingredients:
Procedure: Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with enough water to make 5 gallons. After 4 weeks, prime and bottle. Comments: I thought that the final gravity of this beer was a bit high, but the beer came out tasting great and no bottles exploded. In order to call this a porter it needs more hops, therefore I think it is a Scotch ale. Specifics: Original Gravity: 1.055 Final Gravity: 1.017 Primary Ferment: 4 days Secondary Ferment: 4 weeks 195

Cat's Paw Brown Ale

Back to menu Source: Doug Roberts (roberts%studguppy@lanl.gov) Digest: Issue #378, 3/15/90 Ingredients:
Procedure: The mash was done using Papazian's temperature-controlled mash. The boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing hops are added after the boil (while chilling with an immersion chiller). The ale yeast is rehydrated in 1/2 cup of 100 degree water. Comments: This batch was what my fond memories of drinking London Brown Ales in Canterbury, UK were all about. A classic. 196

Geordie Brown Ale

Back to menu Source: Elaine May (elaine@hpmtlx.hp.com) Digest: Issue #362, 2/21/90 Ingredients:
Procedure: Bring grain to boil in 1 gallon water; remove grain when water starts to boil. Add another 1/2 gallon of water and bring to boil again. Add ex- tract and sugars, boil for 15 minutes. Add Irish moss and hops for last 5 minutes of boil. Put it in fermenter with enough water to make 5 gallons. Add ale yeast and wait. Comments: The beer is a brown ale with sweetness from the sugars and crystal malt; not much hop flavor. The maltodextrin contributes a strange slightly syrupy quality (I think)---I might leave it out next time. Anyway, I thought it was a nice, drinkable brown ale. Specifics: Original Gravity: 1.057 Final Gravity: 1.018 197

Boonesburger Winterale

Back to menu Source: Florian Bell (florianb@tekred.cna.tek.com) Digest: Issue #324, 12/15/89 Ingredients:
Procedure: I used Papazian's partial mash method, except used 2 gallons of sparge water. I got 18 pints of sparge and added two pints of water to the boil, along with the dry extract. Boil 60 minutes. Add 1 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add 1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes. Strain into primary fermenter. Transfer hops bag to primary. Comments: Twelve days in the bottle was sufficient. I prefer this over Widmer Festbier, after which it was patterned. It's also a lot cheaper. Specifics: Original Gravity: 1.060 Final Gravity: 1.012 Primary Ferment: 3 days Secondary Ferment: 9 days 198

Barrel Bottom Black Bitter

Back to menu Source: Ted Manahan (tedm@hpldola.hp.com) Digest: Issue #309, 11/23/89 Ingredients:
Procedure: Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling Australian dark malt with the Perle hops. After 1 hour, add Cascade hops and turn off heat. Steep about 30 minutes. Strain everything into prim- ary and add cold water to bring volume to 5 gallons. Pitch yeast when cool. Comments: Barrel Bottom is a very dark, rich and bitter brew with a full head of tan foam. It could pass as a stout. The only bad part is that my 5 gallons is almost gone, in less than two months. Ingredients were obtained from William's Brewing, the Australian extract is their darker variety. 199

Chimight (Chimay Light)

Back to menu Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET) Digest: Issue #556, 12/18/90 Ingredients (for 9 gallons):
Procedure: This is a 9-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The yeast was cultured from a bottle of Chimay. 200

Chimay Trippel

Back to menu Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET) Digest: Issue #556, 12/18/90 Ingredients (for 7 gallons):
Procedure: This is a 7-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7-gallon primary and 2 5-gallon secondaries or a 7-gallon secondary. Then keg (or bottle). The yeast was cultured from a bottle of Chimay. 201

Old Peculier

Back to menu Source: Mike Fertsch (FERTSCH@adcl.RAY.COM) Digest: Issue #225, 8/11/89 Ingredients:
Procedure: This recipe uses saccharin, but I will not use this in my beer; instead I may add brewer's licorice or lactose for sweetness. The amount of fermentables also seems low; I would add a pound or two of light extract to increase the gravity to the mid-fifties. The recipe also calls for priming with 3 ounces of black treacle, which is molasses. This seems low, and it also seems that different brands would contain different amounts of fermentable sugar. Comments: This recipe is for one of my favorite old ales---Old Peculiar. It comes from Dave Line's book Brewing Beers Like Those You Buy. 202

Scottish Steamy Ale

Back to menu Source: Ken Ellinwood (!sun!suntzu!aimla!ken) Digest: Issue #299, 11/9/89 Ingredients:
Procedure: Boiling hops are put in kettle for a 55 minute boil. The finishing hops are put in for an additional 5 minutes. Comments: My last batch came out too light because I added only 1/2 pound of the crystal malt---I was convinced it was in the 90 Lovibond range. I also used 6.6 pounds of canned extract. The resulting beer was about 1/3 as dark as the original. 203

Trappist Monkey

Back to menu Source: C.R. Saikley (grumpy!cr@uunet.uu.net) Digest: Issue #606, 3/29/91 Ingredients (for 6 gallons):
Procedure: Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge @ 168 degrees, sparge water acidified with lactic acid to pH 6.5. Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add all hops 30 minutes into the boil. Cool to 70 degrees (counterflow chiller). Pitch Chimay starter. Ferment for 2 months in a single stage fermentation. Prime with 44 ounce sweet wort (from the original brew, stored very carefully). Bottle, yield 6 gals. Specifics: Original Gravity: 1.072 Final Gravity: 1.014 Primary Ferment: 2 months 204

Ides of March Ale

Back to menu Source: Kevin L. Scoles (kscoles@pnet51.orb.mn.org) Digest: Issue #646, 5/28/91 Ingredients:
Procedure: In three gallons of brewing water, put Black Patent and Chocolate malt. Bring to a boil. After boil just starts, strain out grains. Add coffee, crystal malt, rice syrup, dry ME and 1.5 ounce willemette hops. Boil 45 min. Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much longer and the finishing hops in the Coopers kit make the brew bitter). Cool and pitch with Ale yeast from the Cooper Kit. Ferment 7 days. Rack and add finings (or polychlar). When settled, bottle with corn sugar. Specifics: Original Gravity: 1.046 Final Gravity: 1.012 Primary Ferment: 7 days Secondary Ferment: Until clear 205

Modified Fillmore Ale

Back to menu Source: Mal Card (card@apollo.hp.com) Digest: Issue #695, 8/6/91 Ingredients (for 10 gallons):
Procedure: Steep crystal and patent malts. Remove grain when boil begins. Add ex- tract, honey, cascade hops and yeast nutrient. Boil for 40 minutes. Add Irish Moss. Put fruit and spices in a hop bag and add to wort, squeezing bag every few minutes with tongs. Boil for addition 10 minutes. Add tettnager hops and spruce cuttings. Boil 2 minutes. Turn off heat and strain hops, but leave the spruce cuttings during cool down. Cool wort for 20 minutes and then remove spruce cuttings. Fill primary fementer and pitch yeast. Blow off tube is required! After a week, rack to two 5 gallon carboys and dilute to 5 gallons each. Comments: After only 3 weeks I sampled and it tasted great. Orange and spruce flavor very evident. Even my wife liked it until I told her about the spruce cuttings. Specifics: Original Gravity: 1.092 (before diluting) Final Gravity: 1.010 Primary Ferment: 1 week Secondary Ferment: 2 weeks 206

Lageresque Ale

Back to menu Source: Todd Enders (enders@plains.NoDak.edu) Digest: Issue #706, 8/21/91 Ingredients:
Procedure: Dissolve the extracts in 5 gallons of brewing water. Bring to boil. After 15 minutes, add bittering hops. Boil 60 minutes total. Turn off heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack to fermenter, fill to 5 gallons, pitch yeast, relax, etc. Comments: Ferment as cool as you can muster, to keep the esters down. If you can, rack the wort off the trub before the fermentation really gets started (i.e. let it settle out for 4-6 hours, then rack, but pitch the yeast *first* to avoid nasty suprises). Use an ale yeast that is clean (i.e. produces few esters). Reportedly, Wyeast #1056 (American Ale) is supposed to be the best yeast in this regard. You can also culture this strain (or one with a *very* similar flavour profile) from Sierra Nevada ales. Boil the full volume of your wort. The more dilute wort gives better hop utilization, and helps avoid carmelization of the wort. After bottling or kegging and subsequent carbonation, let the brew lager in the refrigerator for 4-6 weeks. 207

Don's Most Wickid Ale

Back to menu Source: Don McDaniel (dinsdale@chtm.eece.unm.edu) Digest: Issue #740, 10/8/91 Ingredients:
Procedure: Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5. Mash-out 5 min. @ 168 degrees. Sparge with 5 gallons water @ 168 degrees. Disolved sugar and molases into runnings. Boil 90 minutes. Add Northern Brewer hops 30 minutes into boil. Turn off heat and add Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at pitching: 62 degrees. After five days in primary, rack to secondary. Let sit for ten days then rack into bottling bucket with disolved prim- ing sugar and bottled. Comments: Tasted quite smoky and bitter at bottling. Kind of like a Porter rather than the brown ale I had in mind. Four weeks later...WOW! Both the smokyness and bitterness had mellowed. The beer was very dark, very malty with a complex flavor from the molases and black patent malt. The malt was balanced perfectly by the hops. My best beer yet. Had a thick, rich, smooth and long lasting head. I'm not aware of any commercial brew with which this beer can be compared. It sits between the brown ales available and something like an imperial stout or Mackeson XXX. Finally, don't Knock the use of a pound of sugar. It comes to only about 1/7 of fermentables, sugar is standard in British brewing and most importantly IT WORKED! Specifics: Original Gravity: 1.052 Final Gravity: 1.010 Primary Ferment: 5 days at 60--65 degrees Secondary Ferment: 10 days at 60--65 degrees 208

Brown Ale

Back to menu Source: bgros@garnet.berkeley.edu Digest: rec.crafts.brewing, 1/16/92 Ingredients:
Comments: This beer tastes fine. It is brown, malty, and slightly bitter. I don't get much nutty flavor, so I would increase the chocolate malt. Specifics: Original Gravity: 1.064 209

Trappiste

Back to menu Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah) Digest: Issue #741, 10/9/91 Ingredients:
Procedure: Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch yeast. Comments: The only substantial change I'd make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varie ties. After three weeks of fascinating fermentation, a strong beer was pro- duced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO. Specifics: Original Gravity: 1.078 Final Gravity: 1.013 Primary Ferment: 3 weeks Secondary Ferment: 5 days 210

Wee Heavy/Old Ale

Back to menu Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah) Digest: Issue #751, 10/30/91 Ingredients:
Procedure: Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5 min- utes at 130 degrees. Continue without a protein rest. Starch conversion of 60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar and boil for 90 minutes. Add boiling hops at 30 minutes. Dry hop with 1/2 ounce each of Willamette and Hallertauer 3 days after pitching, and bottled 4 weeks later. Comments: It's confession time. This was intended to be a Scottish Wee Heavy, but works much better as an Old Ale. I just haven't quite captured that uniquely malty characteristic of Scotch ales, but I'm still trying. I tried smoking the crystal malt over a peat fire, which really wasn't terribly successful in imparting peaty flavors to the malt. Next time I'll get the peat really soggy; perhaps that will work better. It's rich, vinous, with complex port-like ethers and not a hint of astrin- gency (a common hard-water problem) or off-flavors. Next time I brew it, though, I'll delete the wheat malt (plenty of head, for the style, with- out it) and the brown sugar (the vinousness is too much for a Scotch ale), substitute 2 pounds dextrine malt or flaked barley (still mulling this over) for an equal weight of pale malt, and smoke the cystal more heavily. Specifics: Original Gravity: 1.070 Final Gravity: 1.020 Primary Ferment: 4 weeks 211

7-Mile Red Ale

Back to menu Source: Karl Lutzen (lutzen@apollo.physics.umr.edu) Ingredients:
Procedure: Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss in the final half ounce of fuggles. (Almost threw in a full ounce, but after tasting wort, decided against it---plenty bitter at this point.) Turn off heat and add Cascades. Stirred down the hops slowly and let sit for about 10 minutes. Strain all into fermenter containing ice water. Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days. Comments: I came up with the name when helping install a phone system and after the job was done, I had pulled over seven miles of phone line...ugh! It's a good ale, but not the "Great Ale" that I'm still looking for...maybe it's in the fermenter now? Specifics: Original Gravity: 1.044 Final Gravity: 1.010 Primary Ferment: 10 days 212

Margarita's Moult Scotch Ale

Back to menu Source: Bill Slack Digest: Issue #761, 11/15/91 Ingredients (for 4 gallons):
Procedure: Add 1 teaspoon gypsum (Nashua water is very soft) to 2 1/2 gal water. Heat to 165 degrees, add grains and dough in at 152 degrees. Mash for for 75 minutes (152 to 148 degrees). Mash out with 3 quarts boiling water (gives a temp of 160 degrees. Should be 165 degrees). Draw off a quart and recirclate for a total of 10 times. Sparge with five gallons water and 1 teaspoon gypsum at 168 degrees. (Gravity was only 1.055 so decided to include 1 pound light M&F DME.) Bring to a boil. Add the DME and 1/2 pound dark brown sugar. At 15 minutes into the add 1 1/2 ounces of Kent Goldings. (At 62 minutes, gravity was 1.070 and volume was low, so added a gallon of boiling water.) At 73 minutes, add 1/2 ounce Styrian Goldings. At 90 minutes, start wort chilling. After chilling, rack to carboy, aerate by gently sloshing the fermenter. Pitch rehy- drated Whitbread ale yeast, slosh carboy again, install airlock. Comments: Looks nice, malty smell and taste, noticeably alcoholic, a little harsh. It's been in the bottle a little over a week now and is starting to smooth out. I wish I had made more of this. I like the Scotch Ale style, especially now that cool weather is coming. Specifics: Original Gravity: 1.070 (estimated) Final Gravity: 1.019 Primary Ferment: 2 weeks 213

Lambic

Back to menu Source: Martin A. Lodahl (pbmoss!malodah@PacBell.COM) Digest: Issue #681, 7/17/91 Ingredients:
Procedure: Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains and flaked wheat in 14 quarts of 130 degree water with 1 tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140 degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out 10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours with hops added near the beginning. Cool. Pitch yeast After 12 days I pitched the Pediococcus. I have to admit, I didn't much care for the taste of either the beer or the starter solution. It only took about 10 days (and some premature hot weather) to produce decided ropiness, so I pitched the Brettanomyces. Comments: Marvelous! Crystal clear, with a pale amber color. A marvelous fruity aroma, with a distinctive Brettanomyces tang. Sour, but not excessively so, nutty, fruity, with a sort of "old leather" note. Apple-like finish. Specifics: Original Gravity: 1.056 Final Gravity: 1.015 Primary Ferment: 12 days Secondary Ferment: 9 months 214

Father Ale

Back to menu Source: Father Barleywine (rransom@bchm1.aclcb.purdue.edu) Digest: Issue #601, 3/21/91 Ingredients (for 10 gallons):
Procedure: Crush all malts. Bring 5+ gallons water to 180 degrees, pour into 40 quart or larger cooler chest, stir in crushed malt. Check temperature, should be near 155 degrees. Mash stirring every 15 minutes for 2 hours. Sparge with 170+ degree water to yield 12 gallons. Boil for 1 hour, adding 2 ounces Norther brewer at 30 minutes. Add 3 ounces Hallertaur after turning off heat. Cover and let sit 5 minutes. Cool and pipe onto the yeast cake from a past batch (see HB Digest #600). Ferment at least 2 months at 65 degrees. Drink. 215

Sour Brown Kriek

Back to menu Source: Micah Millspaw Digest: Issue #800, 1/13/92 Ingredients:
Procedure: This is a single temperature infusion mash at 165 degrees for 1-1/2 hours. prise de mousse (S. bayanus) and Pediococus D. in the fermenter 7 day primary/14 day secondary kegged with 16 ounce cherry concentrate (68 brix) and Brettenomyces culture. Comments: Making a sour brown type beer is somewhat easier than a lambic. So here is my recipe for an excellent sour brown kreik beer. The lambic's flavour/aroma is a result of a unique fermentation process involving a host of yeasts and bacteria, I recommend J.X. Guinard's Lambic book for more info. It is unfortunate that articles in Zymurgy wriiten by CP lead people to beleive that sour mashing is a part of lambic, perhaps he could read Guinards book after all isn't he the publisher! Specifics: Original Gravity: 1.070 Final Gravity: 1.020 216