Strong Scotch Ale

(5 gallons/19 L, all-grain)
OG = 1.083  FG = 1.022
IBU = 24  SRM = 18  ABV = 8.1%

Ingredients

17.1 lbs. (7.8 kg) Golden Promise malt
5 oz. (142 g) roasted barley
7.2 AAU Golding hops (60 min) (1.5 oz./43 g at 4.8% 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 roasted barley 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 (3.8 L) of runnings and boil separately in a pot over high heat to reduce to one quart (1 L); be careful to stir and not scorch the wort. Add the reduced wort back to the kettle. While boiling this smaller portion, begin a 90-minute boil with the remaining 5.5 gallons (21 L). When the small portion is reduced, add it to the larger portion and continue the boil. Add hops with 60 minutes remaining in the boil.

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 to 2.5 volumes CO₂.

Strong Scotch Ale

(5 gallons/19 L, extract with grains)
OG = 1.083  FG = 1.022
IBU = 24  SRM = 18  ABV = 8.1%

Ingredients

11.4 lbs. (5.2 kg) liquid pale malt extract
5 oz. (142 g) roasted barley
7.2 AAU Golding hops (60 min) (1.5 oz./43 g at 4.8% 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 roasted barley in a grain bag 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 start of the boil. 

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 to 2.5 volumes CO₂.