• Prep Time:
  • Cooking Time:
  • Serves: 54 Servings

Margarita's Moult Scotch Ale

  • Recipe Submitted by on

Category: Chocolate

 Ingredients List

  • 8 lb English 2 row pale malt
  • 1 1/2 lb English crystal malt (40 L
  • 1 oz Chocolate malt
  • 1/2 lb Dark brown sugar
  • 1 lb Munton & Fison light dried
  • Malt extract
  • 1 1/2 oz Kent Goldings (4.7 alpha)
  • 1/2 oz Styrian Goldings
  • Gypsum (if your water is
  • Soft)
  • 14 g Whitbread dry ale yeast

 Directions

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

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