Scotch Ale Recipe
Scotch Ale (21 Litres)
Scotch Ale - A Wee Heavy “Wee Heavy” is the colloquial term for a higher alcohol variant of the pale ale classification known as Scotch Ale. These days, the Scotch Ale style is virtually non-existent in Australia. One brew true to this category, Aberdeen Scotch Ale, was made by us back in our heady “pub owning” days of the late 80’s to early 90’s. This Scotch Ale recipe is only my interpretation of Aberdeen Scotch Ale, as I have never tasted it. However, people who recall the taste say it’s very close to the mark! Compared to our commercial Pale Ale, this style tends to be higher in alcohol and somewhat darker, displaying complex malt/fermentation driven aromas (although, very little to no hop aroma) with similar or slightly higher bitterness. Boasting an alcohol content of 5.8% ABV, it was known as a darker version of Sparkling Ale with notes of coffee and caramel.
- 1 x 1.7kg Thomas Coopers Inkeeper's Daughter Sparkling Ale
- 1 x 1.5kg Amber Malt Extract
- 1 x 500g CSR Brown Sugar
- 1 x 11g Danstar Nottingham Yeast
- 1 x 250g Dextrose Corn Sugar or Carbonation Drops
- Colour: Amber
- Body: Medium
- Bitterness: Medium/High
- Approx. Alcohol Level: 5.8% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
In a clean and sanitised fermenting vessel, mix the Inkeeper's Daughter Sparkling Ale, Amber Malt Extract and Brown Sugar together with 2 litres of hot water. Add cold water up to the 18 litre mark and stir vigorously. Check the brew temperature and top up to the 21 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 21C. Sprinkle the yeast then fit the lid.
STEP 2: Brew
Try to ferment at 21C. Fermentation has finished once the specific gravity is stable over 2 days.
STEP 3: Bottle
We recommend the use of PET bottles or reusable glass bottles designed for storing beer. Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 740/750ml bottle). Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place.
STEP 4: Enjoy !
The final alcohol content should be in the range 5.5% - 6% ABV.
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