Scotch, Trappist, Brown and Other Ales

Recipe Menu

 


                                My Own Scotch Ale

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     Source: Todd Enders (enders@plains.NoDak.edu)
     Digest: Issue #566, 1/16/91

     Ingredients:



     Procedure:

     Mash  in 2 gallons water at 138 degrees, adjust pH to 5.2 using  Calcium
     Carbonate.  Protein rest 30 minutes at 158 degrees. Conversion  rest  30
     minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5
     gallons  water at 165 degrees. Boil 90 minutes, adding hops in  last  30
     minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary
     for 5 more days and bottle.

     Comments:

     This is the first try at formulating my own recipe. It turned out  quite
     nice, malty with just a touch of hops. You may not be able to drink just
     one!  This is one of the smoothest batches I ever brewed. It  is  really
     smooth  even after only 2 weeks in the bottle.  The rather intense  malt
     flavor and low hopping rate makes it a refreshing change of pace from my
     steady production of IPA.

     Specifics:

     Original Gravity: 1.055
     Final Gravity: 1.015
     Primary Ferment: 2 days
     Secondary Ferment: 5 days











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                              Sort of Nut Brown Ale

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     Source: Todd Enders (enders@plains.NoDak.edu)
     Digest: Issue #448, 6/27/90

     Ingredients (for 2 gallons):



     Procedure:

     This  recipe makes 2 gallons. Raw unmalted barley was roasted in  a  pan
     over  medium  heat until the outside was quite dark but the  inside  was
     only  tan---stir  often to avoid scorching.  Mashin in  132  degrees  (5
     quarts of water) at pH of 5.2 Mash 2 hours at 152-153 degrees. Mash  out
     5 minutes at 168 degrees.  Sparge in 2-1/2 gallons of 165 degree  water.
     Boil  90  minutes adding hops 30 minutes before end of boil.  Chill  and
     strain and pitch yeast.

     Comments:

     The  toasted  barley probably had a Lovibond rating around  80-100,  the
     unfermented  wort was delicious. This is similar to many  stout  recipes
     but the barley isn't roasted long enough to give it that much darkness.

     Specifics:

     Original Gravity: 1.051



















                                       194





                                  Full Moon Ale

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     Source: David Haberman (habermand@afal-edwards.af.mil)
     Digest: Issue #106, 3/22/89

     Ingredients:



     Procedure:

     Boil  2 gallons of water and turn off heat. Add crystal malt  and  steep
     about 15 minutes. Strain through muslin into kettle. Heat another gallon
     of  water to 170 degrees. Pour through grain into pot. Heat  to  boiling
     and  add DME and 1/3 of hops. After 45 minutes add another 1/3 of  hops.
     Turn  off  heat after 15 minutes and add last 1/3 of hops.  Steep.  Cool
     wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack
     to  secondary after 4 days top off with enough water to make 5  gallons.
     After 4 weeks, prime and bottle.

     Comments:

     I  thought that the final gravity of this beer was a bit high,  but  the
     beer  came out tasting great and no bottles exploded. In order  to  call
     this a porter it needs more hops, therefore I think it is a  Scotch ale.

     Specifics:

     Original Gravity: 1.055
     Final Gravity: 1.017
     Primary Ferment: 4 days
     Secondary Ferment: 4 weeks















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                               Cat's Paw Brown Ale

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     Source: Doug Roberts (roberts%studguppy@lanl.gov)
     Digest: Issue #378, 3/15/90

     Ingredients:



     Procedure:

     The  mash  was done using Papazian's  temperature-controlled  mash.  The
     boiling hops (Willamette and Perle) equal 9.84 AAUs. The finishing  hops
     are added after the boil (while chilling with an immersion chiller). The
     ale yeast is rehydrated in 1/2 cup of 100 degree water.

     Comments:

     This  batch was what my fond memories of drinking London Brown  Ales  in
     Canterbury, UK were all about. A classic.























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                                Geordie Brown Ale

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     Source: Elaine May (elaine@hpmtlx.hp.com)
     Digest: Issue #362, 2/21/90

     Ingredients:



     Procedure:

     Bring grain to boil in 1 gallon water; remove grain when water starts to
     boil.  Add another 1/2 gallon of water and bring to boil again. Add  ex-
     tract and sugars, boil for 15 minutes. Add Irish moss and hops for  last
     5  minutes  of  boil. Put it in fermenter with enough water  to  make  5
     gallons. Add ale yeast and wait.

     Comments:

     The beer is a brown ale with sweetness from the sugars and crystal malt;
     not  much  hop flavor. The maltodextrin contributes a  strange  slightly
     syrupy  quality  (I think)---I might leave it out next time.  Anyway,  I
     thought it was a nice, drinkable brown ale.

     Specifics:

     Original Gravity: 1.057
     Final Gravity: 1.018


















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                              Boonesburger Winterale

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     Source: Florian Bell (florianb@tekred.cna.tek.com)
     Digest: Issue #324, 12/15/89

     Ingredients:



     Procedure:

     I  used Papazian's partial mash method, except used 2 gallons of  sparge
     water.  I  got 18 pints of sparge and added two pints of  water  to  the
     boil, along with the dry extract. Boil 60 minutes. Add 1 ounce  Cascade,
     1/4  ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2  ounce
     Cascade,  1/4 ounce Perle, and 1/4 ounce Tettnanger at 30  minutes.  Add
     1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3  minutes.
     Strain into primary fermenter. Transfer hops bag to primary.

     Comments:

     Twelve  days  in the bottle was sufficient. I prefer  this  over  Widmer
     Festbier, after which it was patterned. It's also a lot cheaper.

     Specifics:

     Original Gravity: 1.060
     Final Gravity: 1.012
     Primary Ferment: 3 days
     Secondary Ferment: 9 days











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                            Barrel Bottom Black Bitter

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     Source: Ted Manahan (tedm@hpldola.hp.com)
     Digest: Issue #309, 11/23/89

     Ingredients:



     Procedure:

     Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling
     Australian dark malt with the Perle hops. After 1 hour, add Cascade hops
     and turn off heat. Steep about 30 minutes. Strain everything into  prim-
     ary  and add cold water to bring volume to 5 gallons. Pitch  yeast  when
     cool.

     Comments:

     Barrel  Bottom is a very dark, rich and bitter brew with a full head  of
     tan  foam.  It could pass as a stout. The only bad part is  that  my   5
     gallons  is  almost  gone, in less than  two  months.  Ingredients  were
     obtained from William's Brewing, the Australian extract is their  darker
     variety.























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                             Chimight (Chimay Light)

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     Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET)
     Digest: Issue #556, 12/18/90

     Ingredients (for 9 gallons):



     Procedure:

     This is a 9-gallon partial mash recipe. Use standard procedures, brewing
     about  7 gallons of wort in a 10-gallon kettle, followed by  a  7-gallon
     primary  and 2 5-gallon secondaries. Then keg (or bottle). The yeast was
     cultured from a bottle of Chimay.
























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                                  Chimay Trippel

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     Source: Chuck Cox (bose!synchro!chuck@ uunet.UU.NET)
     Digest: Issue #556, 12/18/90

     Ingredients (for 7 gallons):



     Procedure:

     This is a 7-gallon partial mash recipe. Use standard procedures, brewing
     about  7 gallons of wort in a 10-gallon kettle, followed by  a  7-gallon
     primary and 2 5-gallon secondaries or a 7-gallon secondary. Then keg (or
     bottle). The yeast was cultured from a bottle of Chimay.























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                                   Old Peculier

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     Source: Mike Fertsch (FERTSCH@adcl.RAY.COM)
     Digest: Issue #225, 8/11/89

     Ingredients:



     Procedure:

     This recipe uses saccharin, but I will not use this in my beer;  instead
     I  may  add brewer's licorice or lactose for sweetness.  The  amount  of
     fermentables also seems low; I would add a pound or two of light extract
     to  increase the gravity to the mid-fifties. The recipe  also calls  for
     priming  with 3 ounces of black treacle, which is molasses.  This  seems
     low,  and it also seems that different brands  would  contain  different
     amounts of fermentable sugar.

     Comments:

     This recipe is for one of my favorite old ales---Old Peculiar. It  comes
     from Dave Line's book Brewing Beers Like Those You Buy.























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                               Scottish Steamy Ale

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     Source: Ken Ellinwood (!sun!suntzu!aimla!ken)
     Digest: Issue #299, 11/9/89

     Ingredients:



     Procedure:

     Boiling hops are put in kettle for a 55 minute boil. The finishing  hops
     are put in for an additional 5 minutes.

     Comments:

     My  last batch came out too light because I added only 1/2 pound of  the
     crystal  malt---I was convinced it was in the 90 Lovibond range. I  also
     used  6.6 pounds of canned extract. The resulting beer was about 1/3  as
     dark as the original.




























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                                 Trappist Monkey

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     Source: C.R. Saikley (grumpy!cr@uunet.uu.net)
     Digest: Issue #606, 3/29/91

     Ingredients (for 6 gallons):



     Procedure:

     Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash
     out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge
     @  168  degrees,  sparge water acidified with lactic  acid  to  pH  6.5.
     Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add
     all  hops  30  minutes into the boil. Cool to  70  degrees  (counterflow
     chiller).  Pitch Chimay starter. Ferment for 2 months in a single  stage
     fermentation.  Prime with 44 ounce sweet wort (from the  original  brew,
     stored very carefully). Bottle, yield 6 gals.

     Specifics:

     Original Gravity: 1.072
     Final Gravity: 1.014
     Primary Ferment: 2 months


















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                                Ides of March Ale

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     Source: Kevin L. Scoles (kscoles@pnet51.orb.mn.org)
     Digest: Issue #646, 5/28/91

     Ingredients:



     Procedure:

     In three gallons of brewing water, put Black Patent and Chocolate  malt.
     Bring to a boil. After boil just starts, strain out grains. Add  coffee,
     crystal malt, rice syrup, dry ME and 1.5 ounce willemette hops. Boil  45
     min.  Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much  longer
     and  the finishing hops in the Coopers kit make the brew  bitter).  Cool
     and  pitch with Ale yeast from the Cooper Kit. Ferment 7 days. Rack  and
     add finings (or polychlar). When settled, bottle with corn sugar.

     Specifics:

     Original Gravity: 1.046
     Final Gravity: 1.012
     Primary Ferment: 7 days
     Secondary Ferment: Until clear


















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                              Modified Fillmore Ale

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     Source: Mal Card (card@apollo.hp.com)
     Digest: Issue #695, 8/6/91

     Ingredients (for 10 gallons):



     Procedure:

     Steep  crystal and patent malts. Remove grain when boil begins. Add  ex-
     tract, honey, cascade hops and yeast nutrient. Boil for 40 minutes.  Add
     Irish Moss. Put fruit and spices in a hop bag and add to wort, squeezing
     bag  every  few minutes with tongs. Boil for addition  10  minutes.  Add
     tettnager  hops and spruce cuttings. Boil 2 minutes. Turn off  heat  and
     strain  hops, but leave the spruce cuttings during cool down. Cool  wort
     for  20 minutes and then remove spruce cuttings. Fill  primary  fementer
     and pitch yeast. Blow off tube is required! After a week, rack to two  5
     gallon carboys and dilute to 5 gallons each.

     Comments:

     After  only  3 weeks I sampled and it tasted great.  Orange  and  spruce
     flavor  very evident. Even my wife liked it until I told her  about  the
     spruce cuttings.

     Specifics:

     Original Gravity: 1.092 (before diluting)
     Final Gravity: 1.010
     Primary Ferment: 1 week
     Secondary Ferment: 2 weeks




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                                  Lageresque Ale

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     Source: Todd Enders (enders@plains.NoDak.edu)
     Digest: Issue #706, 8/21/91

     Ingredients:



     Procedure:

     Dissolve  the  extracts in 5 gallons of brewing water.  Bring  to  boil.
     After  15 minutes, add bittering hops. Boil 60 minutes total.  Turn  off
     heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack
     to fermenter, fill to 5 gallons, pitch yeast, relax, etc.

     Comments:

     Ferment as cool as you can muster, to keep the esters down. If you  can,
     rack  the wort off the trub before the fermentation really gets  started
     (i.e.  let it settle out for 4-6 hours, then rack, but pitch  the  yeast
     *first*  to avoid nasty suprises). Use an ale yeast that is clean  (i.e.
     produces  few  esters).  Reportedly,  Wyeast  #1056  (American  Ale)  is
     supposed to be the best yeast in this regard. You can also culture  this
     strain (or one with a *very* similar flavour profile) from Sierra Nevada
     ales.  Boil  the full volume of your wort. The more  dilute  wort  gives
     better hop utilization, and helps avoid carmelization of the wort. After
     bottling  or kegging and subsequent carbonation, let the brew  lager  in
     the refrigerator for 4-6 weeks.

















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                              Don's Most Wickid Ale

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     Source: Don McDaniel (dinsdale@chtm.eece.unm.edu)
     Digest: Issue #740, 10/8/91

     Ingredients:



     Procedure:

     Mash  grains in 10 quarts water at 150 degrees for 90 min. Mash pH  5.5.
     Mash-out  5  min.  @  168 degrees. Sparge with 5  gallons  water  @  168
     degrees. Disolved sugar and molases into runnings. Boil 90 minutes.  Add
     Northern  Brewer  hops  30  minutes into boil. Turn  off  heat  and  add
     Cascades. Cool. Let sit over night. Rack off trub and pitch yeast.  Temp
     at pitching: 62 degrees. After five days in primary, rack to  secondary.
     Let sit for ten days then rack into bottling bucket with disolved  prim-
     ing sugar and bottled.

     Comments:

     Tasted quite smoky and bitter at bottling. Kind of like a Porter  rather
     than  the  brown  ale I had in mind. Four weeks  later...WOW!  Both  the
     smokyness  and  bitterness had mellowed. The beer was  very  dark,  very
     malty with a complex flavor from the molases and black patent malt.  The
     malt was balanced perfectly by the hops. My best beer yet. Had a  thick,
     rich, smooth and long lasting head. I'm not aware of any commercial brew
     with  which  this beer can be compared. It sits between the  brown  ales
     available and something like an imperial stout or Mackeson XXX. Finally,
     don't  Knock the use of a pound of sugar. It comes to only about 1/7  of
     fermentables, sugar is standard in British brewing and most  importantly
     IT WORKED!

     Specifics:

     Original Gravity: 1.052
     Final Gravity: 1.010
     Primary Ferment: 5 days at 60--65 degrees
     Secondary Ferment: 10 days at 60--65 degrees



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                                    Brown Ale

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     Source: bgros@garnet.berkeley.edu
     Digest: rec.crafts.brewing, 1/16/92

     Ingredients:



     Comments:

     This beer tastes fine. It is brown, malty, and slightly bitter. I  don't
     get much nutty flavor, so I would increase the chocolate malt.

     Specifics:

     Original Gravity: 1.064




























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                                    Trappiste

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     Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah)
     Digest: Issue #741, 10/9/91

     Ingredients:



     Procedure:

     Heat  14  quarts of mash water to 135 degrees. Mash-in  for  3  minutes.
     Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees.
     Conversion  of about 2 hours at 150-141 degrees. Mash-out for 5  minutes
     at  168  degrees. Sparge with 5.5 gallons at 168-165  degrees.   Boil  2
     hours.  Add  boiling  hops at 60 mins and finish hops at  end  of  boil.
     Chill. Pitch yeast.

     Comments:

     The only substantial change I'd make to the hopping is to dry-hop rather
     than  finish-hop,  using  the same quantities of the  same  varie  ties.
     After  three weeks of fascinating fermentation, a strong beer  was  pro-
     duced that was intriguingly complex and true to type. After a few months
     in  the bottle it acquired a strong banana-ester component in  the  nose
     that  priming  with corn sugar rather than DME might  have  ameliorated.
     Good stuff, IMHO.

     Specifics:

     Original Gravity: 1.078
     Final Gravity: 1.013
     Primary Ferment: 3 weeks
     Secondary Ferment: 5 days








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                                Wee Heavy/Old Ale

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     Source: Martin A. Lodahl (hpfcmr.fc.hp.com!hplabs!pbmoss!malodah)
     Digest: Issue #751, 10/30/91

     Ingredients:



     Procedure:

     Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5  min-
     utes at 130 degrees.  Continue without a protein rest. Starch conversion
     of  60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168  degrees.
     Sparge with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar  and
     boil  for 90 minutes. Add boiling hops at 30 minutes. Dry hop  with  1/2
     ounce  each  of Willamette and Hallertauer 3 days  after  pitching,  and
     bottled 4 weeks later.

     Comments:

     It's confession time. This was intended to be a Scottish Wee Heavy,  but
     works  much  better as an Old Ale. I just haven't  quite  captured  that
     uniquely  malty characteristic of Scotch ales, but I'm still  trying.  I
     tried  smoking  the crystal malt over a peat fire, which  really  wasn't
     terribly  successful in imparting peaty flavors to the malt.  Next  time
     I'll  get  the peat really soggy; perhaps that will  work  better.  It's
     rich,  vinous, with complex port-like ethers and not a hint  of  astrin-
     gency (a common hard-water problem) or off-flavors. Next time I brew it,
     though, I'll delete the wheat malt (plenty of head, for the style, with-
     out  it)  and the brown sugar (the vinousness is too much for  a  Scotch
     ale), substitute 2 pounds dextrine malt or flaked barley (still  mulling
     this  over) for an equal weight of pale malt, and smoke the cystal  more
     heavily.

     Specifics:

     Original Gravity: 1.070
     Final Gravity: 1.020
     Primary Ferment: 4 weeks


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                                  7-Mile Red Ale

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     Source: Karl Lutzen (lutzen@apollo.physics.umr.edu)

     Ingredients:



     Procedure:

     Steep crystal malt for 30 minutes in 150 degree water. Sparge into  brew
     pot  of  hot water and add malt extract. Bring to boil and add  1  ounce
     Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss
     in  the final half ounce of fuggles. (Almost threw in a full ounce,  but
     after  tasting wort, decided against it---plenty bitter at this  point.)
     Turn off heat and add Cascades. Stirred down the hops slowly and let sit
     for  about 10 minutes. Strain all into fermenter containing  ice  water.
     Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.

     Comments:

     I  came up with the name when helping install a phone system  and  after
     the  job  was done, I had pulled over seven miles of  phone  line...ugh!
     It's  a  good  ale,  but not the "Great  Ale"  that  I'm  still  looking
     for...maybe it's in the fermenter now?

     Specifics:

     Original Gravity: 1.044
     Final Gravity: 1.010
     Primary Ferment: 10 days

















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                           Margarita's Moult Scotch Ale

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     Source: Bill Slack
     Digest: Issue #761, 11/15/91

     Ingredients (for 4 gallons):



     Procedure:

     Add  1 teaspoon gypsum (Nashua water is very soft) to 2 1/2  gal  water.
     Heat  to 165 degrees, add grains and dough in at 152 degrees.  Mash  for
     for  75  minutes (152 to 148 degrees). Mash out with  3  quarts  boiling
     water  (gives a temp of 160 degrees. Should be 165 degrees). Draw off  a
     quart  and recirclate for a total of 10 times. Sparge with five  gallons
     water  and 1 teaspoon gypsum at 168 degrees. (Gravity was only 1.055  so
     decided to include 1 pound light M&F DME.) Bring to a boil. Add the  DME
     and 1/2 pound dark brown sugar. At 15 minutes into the add 1 1/2  ounces
     of Kent Goldings. (At 62 minutes, gravity was 1.070 and volume was  low,
     so  added  a  gallon of boiling water.) At 73  minutes,  add  1/2  ounce
     Styrian  Goldings. At 90 minutes, start wort chilling.  After  chilling,
     rack  to  carboy, aerate by gently sloshing the fermenter.  Pitch  rehy-
     drated Whitbread ale yeast, slosh carboy again, install airlock.

     Comments:

     Looks nice, malty smell and taste, noticeably alcoholic, a little harsh.
     It's  been  in the bottle a little over a week now and  is  starting  to
     smooth out. I wish I had made more of this. I like the Scotch Ale style,
     especially now that cool weather is coming.

     Specifics:

     Original Gravity: 1.070 (estimated)
     Final Gravity: 1.019
     Primary Ferment: 2 weeks







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                                      Lambic

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     Source: Martin A. Lodahl (pbmoss!malodah@PacBell.COM)
     Digest: Issue #681, 7/17/91

     Ingredients:



     Procedure:

     Baked  all  hops for 1 hour at 300 degrees and left 3 days in  the  open
     air. Mash grains and flaked wheat in 14 quarts of 130 degree water  with
     1  tsp gypsum added, for 5 minutes. Protein rest for 20 minutes  at  140
     degrees.  Starch conversion for 60 minutes at 158-155 degrees. Mash  out
     10  minutes at 170 degrees. Sparge with 170 degree water. Boil  2  hours
     with  hops added near the beginning. Cool. Pitch yeast After 12  days  I
     pitched  the  Pediococcus. I have to admit, I didn't much care  for  the
     taste of either the beer or the starter solution. It only took about  10
     days (and some premature hot weather) to produce decided ropiness, so  I
     pitched the Brettanomyces.

     Comments:

     Marvelous!  Crystal clear, with a pale amber color. A  marvelous  fruity
     aroma, with a distinctive Brettanomyces tang. Sour, but not  excessively
     so, nutty, fruity, with a sort of "old leather" note. Apple-like finish.

     Specifics:

     Original Gravity: 1.056
     Final Gravity: 1.015
     Primary Ferment: 12 days
     Secondary Ferment: 9 months








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                                    Father Ale

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     Source: Father Barleywine (rransom@bchm1.aclcb.purdue.edu)
     Digest: Issue #601, 3/21/91

     Ingredients (for 10 gallons):



     Procedure:

     Crush  all  malts. Bring 5+ gallons water to 180 degrees, pour  into  40
     quart  or larger cooler chest, stir in crushed malt. Check  temperature,
     should be near 155 degrees. Mash stirring every 15 minutes for 2  hours.
     Sparge  with  170+ degree water to yield 12 gallons. Boil  for  1  hour,
     adding  2 ounces Norther brewer at 30 minutes.  Add 3 ounces  Hallertaur
     after turning off heat. Cover and let sit 5 minutes. Cool and pipe  onto
     the yeast cake from a past batch (see HB Digest #600). Ferment at  least
     2 months at 65 degrees. Drink.




























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                                 Sour Brown Kriek

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     Source: Micah Millspaw
     Digest: Issue #800, 1/13/92

     Ingredients:



     Procedure:

     This  is  a single temperature infusion mash at 165  degrees  for  1-1/2
     hours. prise de mousse (S. bayanus) and Pediococus D. in the fermenter 7
     day primary/14 day secondary kegged with 16 ounce cherry concentrate (68
     brix) and Brettenomyces culture.

     Comments:

     Making a sour brown type beer is somewhat easier than a lambic. So  here
     is my recipe for an excellent sour brown kreik beer.

     The lambic's flavour/aroma is a result of a unique fermentation  process
     involving  a  host of yeasts and bacteria, I  recommend  J.X.  Guinard's
     Lambic  book for more info. It is unfortunate that articles  in  Zymurgy
     wriiten  by  CP lead people to beleive that sour mashing is  a  part  of
     lambic,  perhaps  he  could read Guinards book after all  isn't  he  the
     publisher!

     Specifics:

     Original Gravity: 1.070
     Final Gravity: 1.020
















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