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Scottish Ale is an extremely malty beer that really emphasizes malt over hops. Most styles are
more balanced, which means the bitterness of the hops is proportional to the sweetness of the
malt. Not true with our Scotch ale where the deep malt flavor is king. Scotch Ale yeast strains
typically ferment well in the low-to-mid 60's and leave behind very few esters or fruity flavors,
which further emphasizes the malt. Alcohol will be around 8.8%
Our ingredients for this recipe include:
10.0 Lb of Briess Liquid Malt Extract
Molasses
Premixed Grain Included:
Crystal 90L Malt
Chocolate Malt
Black Patent Malt
Aromatic Malt
Hops Included:
Liberty
East Kent Golding
Yeast Included:
London Wyeast
Other Ingredients:
Irish Moss
Priming Sugar
*Each Kit will include Promash Recipe Guide and basic brewing instructions.*
more balanced, which means the bitterness of the hops is proportional to the sweetness of the
malt. Not true with our Scotch ale where the deep malt flavor is king. Scotch Ale yeast strains
typically ferment well in the low-to-mid 60's and leave behind very few esters or fruity flavors,
which further emphasizes the malt. Alcohol will be around 8.8%
Our ingredients for this recipe include:
10.0 Lb of Briess Liquid Malt Extract
Molasses
Premixed Grain Included:
Crystal 90L Malt
Chocolate Malt
Black Patent Malt
Aromatic Malt
Hops Included:
Liberty
East Kent Golding
Yeast Included:
London Wyeast
Other Ingredients:
Irish Moss
Priming Sugar
*Each Kit will include Promash Recipe Guide and basic brewing instructions.*
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Aroma: Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present,
adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters
and alcohol are often present in stronger versions. Hops are very low to none.
Appearance: Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head,
which may not persist in stronger versions. Legs may be evident in stronger versions.
Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hints of roasted malt or
smoky flavor may be present, as may some nutty character, all of which may last into the finish. Hop flavors and
bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization
may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present. Esters may suggest plums,
raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of
roasted barley).
Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth,
alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.
Overall Impression: Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt
flavors prevent a one-dimensional impression. Strength and maltiness can vary.
Vital Statistics: OG: 1.070 – 1.130
IBUs: 17 – 35 FG: 1.018 – 1.030+
SRM: 14 – 25 ABV: 6.5 – 10%
**Additional Information was provided by BJCP Style Guidelines.
adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters
and alcohol are often present in stronger versions. Hops are very low to none.
Appearance: Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head,
which may not persist in stronger versions. Legs may be evident in stronger versions.
Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hints of roasted malt or
smoky flavor may be present, as may some nutty character, all of which may last into the finish. Hop flavors and
bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization
may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present. Esters may suggest plums,
raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of
roasted barley).
Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth,
alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.
Overall Impression: Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt
flavors prevent a one-dimensional impression. Strength and maltiness can vary.
Vital Statistics: OG: 1.070 – 1.130
IBUs: 17 – 35 FG: 1.018 – 1.030+
SRM: 14 – 25 ABV: 6.5 – 10%
**Additional Information was provided by BJCP Style Guidelines.
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BJCP Style Guidelines
Makes approximately 5 gallons.
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Please note: If you choose the liquid yeast option the kit
must be shipped priority. Please make sure to choose
priority mail at checkout.
must be shipped priority. Please make sure to choose
priority mail at checkout.