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2004 Scottish Ale

BJCP Style and Style Guidelines
BJCP Category Number 5-B
Category Scottish Ale
Style Heavy 70
BJCP Year 1999
Min OG: 1.034 Max OG: 1.040  
Min IBU: 10 Max IBU: 25  
Min Clr: 10 Max Clr: 19 SRM/Lovibond
Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 13.00    
Anticipated OG: 1.050 Plato: 12.47
Anticipated SRM: 17.1    
Anticipated IBU: 17.5    
Brewhouse Efficiency: 62  %  
Wort Boil Time: 70  Minutes  
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
84.6 11.00 lbs. Pale Malt (2 Row) Great Britain 1.038 3
7.7 1.00 lbs. Wheat Malt America 1.038 2
3.8 0.50 lbs. Special B Malt  Belgium 1.030 120
1.9 0.25 lbs. Roasted Barley America 1.028 450
1.9 0.25 lbs. Rauch Malt Germany 1.037 9
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
0.75 oz. Fuggle Pellet 5.70 17.5 60 min
Yeast
White Labs WLP028 Edinburgh Ale
Mash Schedule
Rest Temp Time
Saccharification Rest: 156° F 60 Min
Mash-out Rest: 168° F 10 Min
Sparge: 168° F Batch Sparge
 
Mash Type: Single Step  
Grain Lbs: 13.00  
Water Qts: 13.00 Before Additional Infusions
Water Gal: 3.25 Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 Before Additional Infusions
Awards
Best of Flight, 2004 Santa Cruz County Fair
First Place, 2004 Santa Cruz County Fair
Second Place, 2004 California State Fair
Second Place, 2004 World Cup of Beer
Third Place (1st Round), 2004 National Homebrew Competition
Silver Certificate, 2004 National Homebrew Competition
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