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.”
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.
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.
A Burton ale is a rich, malty, bitter, warming beer that has a comforting feel about it, which does make it a good winter beer. However, it traditionally was served year-round when tastes differed.This recipe was based on Burton Ales being brewed during the pre-WWI era.
BOS-winning homebrew recipe, brewed by Jeremy Cowan. Winner of Because Beer Homebrew Competition (Hamilton, Ontario:
Traditional Scottish breweries originally drew water from underground sources. Although some no longer have private wells, soft water remains the ideal base for a malty Scotch ale.
Close to a traditional English style Strong Ale, with earthy English East Kent Golding hops and roasted barley, pale and dark malts and some wheat malt for added body. “I would call ours a ‘Classic’ English Strong, because it isn’t as aggressive as the more modern examples out there,” says Stewart’s Head Brewer, Ric Hoffman.
According to Snake River Brewing Co. “This Strong Ale is sweet and fruity, balanced with a generous amount of hops. Fashioned after the “Old” ales of England this beer is intended to be heavy in alcohol. Ol’ Stinky’s has a small amount of Roasted Barley for color. In addition to a large amount of bittering hops, this beer is also dry hopped. The alcohol content is 8.2%”
Found in Victoria, British Columbia, Philip’s Brewing Co. has since retired this barleywine from their line-up, but you can still brew it with this recipe.
The specifications for this English-style barleywine are all pre-barrel aging numbers. After aging in a bourbon barrel, the beer is above 13% ABV.
The Brew Kettle Production Works (Strongsville, Ohio) utilizes three specialty grains along with a load of base malt to brew this malt-forward English-style barleywine.