Dirty Scotsman Scotch Ale

Brewed 11/08/09
These have a deceptively malty aroma. The first taste test revealed a very harsh bitter flavor, almost like burnt grapefruit, but a few months of aging should let the flavors mellow out. On a second tasting one week later, I can already tell they are smoother. The recipe was originally intended for all-grain, but I converted the base malt to LME. There were still nearly 7 pounds of specialty grains, and I'm sure my single-infusion mash did not do them justice.


Initial 1.066
Transfer 1.016
Final 1.016
6.56 % ABV How is this calculated?


6 lbs light LME
2 lbs Rauch (smoked) malt
2 lbs Munich I malt
2.5 lbs Crystal malt
.25 lbs chocolate malt
2 oz Columbus hop pellets
1 oz Northern Brewer hop pellets
1 pouch Wyeast 1728 Scottish Ale yeast
1 tsp irish moss
3/4 cup corn sugar (priming)


Bring 4 gallons water to 150, then steep grains for 45 minutes between 150 and 175.
Disolve LME and bring to a boil.
Add 2oz Columbus hops and boil for 40 minutes.
Add 1oz Northern Brewer hops and continue boil for 15 additional minutes.
Add 1 tsp irish moss and boil 5 minutes more.
Cool to at least 90, then transfer to primary. Add enough water to make 5 gallons.
Ferment in primary for 1 week, then transfer to secondary for 3 weeks.
Bottle, and store 2 weeks before enjoying.

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