Strong Scotch Ale

Strong Scotch Ale

(5 gallons/19 L, all-grain)
OG = 1.074  FG = 1.020
IBU = 27  SRM = 19  ABV = 7.1%

Ingredients
15 lbs. (6.8 kg) Golden Promise malt
5 oz. (142 g) debittered black malt
8.3 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 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash. 

Mash the Golden Promise at 158 °F (70 °C) for 60 minutes. Start recirculating wort. Add the black malt and raise the temperature to 168 °F (76 °C) for 15 minutes. 

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Take the first gallon (4 L) of runnings and boil separately in a pot over high heat to reduce to 1 quart (1 L); be careful to stir and not scorch the wort. Add the reduced wort back to the kettle.

Boil the wort for 90 minutes, adding hops at the times indicated. Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete. Rack the beer, prime and bottle condition, or keg and force carbonate.

Strong Scotch Ale

(5 gallons/19 L, extract with grains)
OG = 1.074  FG = 1.020
IBU = 27  SRM = 19  ABV = 7.1%

Ingredients
9.9 lbs. (4.5 kg) Maris Otter liquid malt extract
5 oz. (142 g) debittered black malt
8.3 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 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). 

Steep the black malt for 15 minutes. Remove and rinse. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. You may want to remove 1 gallon (4 L) of wort to boil down to 1 qt. (1 L) as well. 

Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete. Rack the beer, prime and bottle condition, or keg and force carbonate.