I really enjoy the recent release from many of the breweries in my area of Strong Scotch Ales. (I assume that would be the proper classification.) New Holland has the Dragon's Milk, Founders has Backwoods Bastard which I really like. It doesn't look like I will find a successful clone recipe and besides I will be using oak cubes soaked with Bourbon.
I found the following Recipe here on HBT for a Scotch Ale, I would like some opinions of using this as my base recipe and adding some oak and Bourbon to the secondary. I want it to end up slightly sweet and full of Bourbon flavor just like the Backwoods is.
Recipe Type: All Grain
Yeast: Nottingham
Additional Yeast or Yeast Starter: Yeast Cake
Batch Size (Gallons): 6
Original Gravity: 1.074
Final Gravity: 1.018
IBU: 27
Boiling Time (Minutes): 60
Color: 17.8
Primary Fermentation (# of Days & Temp): 9 days at 62 degrees
Secondary Fermentation (# of Days & Temp): 60 days at 55
Tasting Notes: Slightly sweet, malt, toffee, roasted nuts, coffee....super complex after primary.
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.16 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.80 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.80 %
1.00 lb Special Roast (50.0 SRM) Grain 5.80 %
0.15 lb Roasted Barley (300.0 SRM) Grain 0.87 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.58 %
0.50 oz Chinook [11.80 %] (60 min) (First Wort Hop) Hops 15.2 IBU
0.50 oz Chinook [13.00 %] (30 min) Hops 11.7 IBU
Beer Profile
Est Original Gravity: 1.074 SG
Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.39 % Actual Alcohol by Vol: 7.19 %
Bitterness: 27.0 IBU Calories: 338 cal/pint
Est Color: 17.8 SRM Color:
mashed for 45 minutes at 149 and decocted 45 minutes at 157
Not sure on the yeast, listed as one and used a different one. I would add some? Bourbon to the oak and rack onto it in my secondary. Help, ideas?
I found the following Recipe here on HBT for a Scotch Ale, I would like some opinions of using this as my base recipe and adding some oak and Bourbon to the secondary. I want it to end up slightly sweet and full of Bourbon flavor just like the Backwoods is.
Recipe Type: All Grain
Yeast: Nottingham
Additional Yeast or Yeast Starter: Yeast Cake
Batch Size (Gallons): 6
Original Gravity: 1.074
Final Gravity: 1.018
IBU: 27
Boiling Time (Minutes): 60
Color: 17.8
Primary Fermentation (# of Days & Temp): 9 days at 62 degrees
Secondary Fermentation (# of Days & Temp): 60 days at 55
Tasting Notes: Slightly sweet, malt, toffee, roasted nuts, coffee....super complex after primary.
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.16 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.80 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.80 %
1.00 lb Special Roast (50.0 SRM) Grain 5.80 %
0.15 lb Roasted Barley (300.0 SRM) Grain 0.87 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.58 %
0.50 oz Chinook [11.80 %] (60 min) (First Wort Hop) Hops 15.2 IBU
0.50 oz Chinook [13.00 %] (30 min) Hops 11.7 IBU
Beer Profile
Est Original Gravity: 1.074 SG
Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.39 % Actual Alcohol by Vol: 7.19 %
Bitterness: 27.0 IBU Calories: 338 cal/pint
Est Color: 17.8 SRM Color:
mashed for 45 minutes at 149 and decocted 45 minutes at 157
Not sure on the yeast, listed as one and used a different one. I would add some? Bourbon to the oak and rack onto it in my secondary. Help, ideas?
