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Smitty's Scotch Ale

Scottish Export Ale (80/-)

All Grain


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Brewer/Contributor: Brad Smith

Batch Size: 5.00 gal

Boil Size: 6.00 gal

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Smitty's Scotch Ale

Type: All Grain

Date: 1/27/1995

Batch Size: 5.00 gal

Brewer: Brad Smith
Boil Size: 6.00 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 72.00
Taste Notes: Full bodied, full flavored scotch ale from my recipe archive. Home toasted malt adds a disctinctive touch.


AmountItemType% or IBU
8.00 lbPale Malt (2 Row) US (2.0 SRM)Grain78.97 %
1.00 lbHome Toasted Malt (27.0 SRM)Grain9.87 %
0.50 lbCara-Pils/Dextrine (2.0 SRM)Grain4.94 %
0.50 lbCaramel/Crystal Malt - 40L (40.0 SRM)Grain4.94 %
0.13 lbChocolate Malt (350.0 SRM)Grain1.28 %
0.50 ozPearle [8.00 %] (60 min)Hops14.3 IBU
0.50 ozGoldings, B.C. [5.00 %] (60 min)Hops9.0 IBU
0.25 tspIrish Moss (Boil 10.0 min)Misc
1 PkgsIrish Ale (Wyeast Labs #1084)Yeast-Ale


Beer Profile

Est Original Gravity: 1.052 SG

Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SGMeasured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.01 % Actual Alcohol by Vol: 4.56 %
Bitterness: 23.3 IBUCalories: 223 cal/pint
Est Color: 12.4 SRMColor:

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash OutTotal Grain Weight: 10.13 lb
Sparge Water: 4.30 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH

Single Infusion, Full Body, No Mash Out
Step TimeNameDescriptionStep Temp
45 minMash InAdd 12.66 qt of water at 174.4 F158.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.3
Pressure/Weight: 3.9 ozCarbonation Used: -
Keg/Bottling Temperature: 68.0 FAge for: 42.0 days
Storage Temperature: 60.0 F 


Toast 1 lb of pale malt in your oven for 2 hours at 270 F to create the "Home Toasted Malt". Perform simple one stage mash at 158F for a full bodied taste. Peak flavor reached at approximately 12 weeks.

  Copyright 2003-2008 Bradley J Smith                                  

  All Rights Reserved - some images public domain under creative commons license

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