Beer Style: English and Scottish Strong Ale

71 result(s).

Greg Noonan Memorial Wee Heavy

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(5 gallons/19 L, all-grain)OG = 1.083  FG = 1.019IBU = 29  SRM = 20  ABV = 8.3% Ingredients13.75 lbs. (6.2 kg) Maris Otter malt0.75 lbs. (0.34 kg) Carapils® malt0.25 lbs. (0.11) roast barley malt1.25 lbs. (0.6 kg) Munich malt0.2 lbs. (91 g) Belgian Special B0.5 oz./14 g Magnum whole hops (60 min.)0.33 oz./9.4 g Goldings

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Old Cthulhiar (a.k.a. Very Old And Very Peculiar)

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(5 gallons/19 L, all-grain)OG = 1.078  FG = 1.017IBU = 41  SRM =  32  ABV = 7.8% Ingredients13 lbs. (5.9 kg) British pale ale malt8.0 oz. (0.23 kg) crystal malt (60 °L)2.0 oz. (57 g) crystal malt (120 °L)5.0 oz. (0.14 kg) aromatic malt3.0 oz. (85 g) chocolate malt2.0 oz. (57 g) black malt3.0 oz.

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Dogfish Head Craft Brewery’s Burton Baton clone

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Mark Sarfarik, Dogfish Head’s Brewmaster, provided us with all the juicy details about this beer. “Burton Baton is a 10% ABV imperial IPA that is a blend of 90 Minute IPA with an English old ale that is aged in our 10,000-gallon (380-hL) oak foeders. Since most people don’t have the ability to wood-age beers at home, this recipe is more of a composite of the two threads.”

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Drop-In Brewing Co.’s Heart of Lothian clone

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In terms of style, the beer is considered a Scottish 90/- or wee heavy and uses, “Scottish Golden Promise barley malt, British floor-malted crystal, and chocolate malts, Fuggle and Kent Golding hops, and British yeast.”

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Strong Scotch Ale

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Strong Scotch Ale (5 gallons/19 L, all-grain)OG = 1.074  FG = 1.020IBU = 27  SRM = 19  ABV = 7.1% Ingredients15 lbs. (6.8 kg) Golden Promise malt5 oz. (142 g) debittered black malt8.3 AAU Golding hops (60 min) (1.5 oz./43 g at 5.5% alpha acids)White Labs WLP028 (Edinburgh Scottish Ale), Wyeast 1728 (Scottish Ale), or SafAle US-05

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Cromarty Brewing Co.’s Pibroch Wee Heavy clone

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Cromarty Brewing Co.’s Pibroch Wee Heavy clone (5 gallons/19 L, all-grain)OG = 1.072  FG = 1.018IBU = 20  SRM = 20  ABV = 7.2% This wee heavy showcases a complex malt backbone with a touch of smoked malt to fill out the mouthfeel and increase the overall depth of character. Ingredients11 lbs. (5 kg) Simpsons

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Dead End Brew Machine’s Curtis the Destroyer clone

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Dead End Brew Machine’s Curtis the Destroyer clone (5 gallons/19 L, all-grain)OG = 1.106  FG = 1.033IBU = 55  SRM = 14  ABV = 9.6% This big barleywine is boiled for two and a half hours to contribute toffee and caramel notes and is fermented with a custom blend of London III and Burlington yeast and

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Big Ben Barleywine

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Big Ben Barleywine (3.3 gallons/12.5 L, all-grain)OG = 1.109  FG = 1.030IBU = 80+  SRM = 10  ABV = 10.5% Ingredients15 lbs. (6.8 kg) Maris Otter pale malt29 AAU Target hops (90 min.) (2.5 oz./71 g at 11.6% alpha acids)White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) or Lallemand Nottingham yeast2⁄3 cup

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Gordon Strong’s English Barleywine

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“They develop such depth when well-made, well-packaged, and well-kept, changing and maturing over the years like fine red wine.” – Gordon Strong

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Sir Walter Scotch Ale

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Pete Rahn, QC Supervisor at Magic Hat Brewing Co. provides a recipe to BYO from his homebrew collection. “My brother went to Scotland for a year. I brewed this Scotch ale the day he left and conditioned it for the year he was gone.”

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Parti Like It’s 1700

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Parti-gyle is an under-utilized technique in the brewing world, which is capable of producing multiple beer types during a single brew day. Here is a recipe from Aaron Hyde outlining a parti-gyle recipe which uses a 1⁄3 and 2⁄3 split of the mash, with the smaller volume Wee Heavy collected first and the larger volume Scottish Export being collected second.

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Burton Ale: Style Profile

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Burton ale was the beer that originally put Burton on the map, beer-wise. It pre-dates IPA, and was a big export beer to the Baltic countries from about 1740 to 1822.

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71 result(s) found.