Castle Malting: Beer recipe Scotch Beer
Scotch Beer Beer recipe
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ABV 4.5% Color 32 EBC Bitterness 18 IBU
Description
Overwhelmingly malty, with a rich and dominant sweet malt flavor and aroma. Imparts a soft bitterness, roasted coffee aroma with pronounced smoked peat flavor. Strong color, a stable, fine, and colorful foam.
Service:
Glass: Tulip Glass
Temperature: 4 - 8°C
BREWER`S TIPS
Play with the percentage of Chateau Peated to have more or less smoky flavors.


This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

For further information & service please contact: info@castlemalting.com

Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
RECIPE FOR 100L
MALT

Château Pilsen 2RS 77% / 11.9 kg
Château Roasted Barley 2% / 0.3 kg
Château Wheat Blanc 7% / 1.0 kg
Château Peated 5% / 0.8 kg
Château Cara Ruby® 10% / 1.6 kg
HOPS

Goldings (6.0% aa) 15.3 IBU / 100 g
Fuggle (4.5% aa) 2.7 IBU / 100 g
YEAST

SafAle S-33 70 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 3.0 L/kg
Mash-in at 62°C
Rest for 45min at 62°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Goldings.
Hop Addition 2: After 50min add Fuggles.
Whirlpool to remove the trub
Total evap
6.0%
Batch size
100L
OG
10.8oP
Efficiency
90%
Step 3: Fermentation and Maturation
Cooldown the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 18°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation 78% FG 2.4oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.4 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.
La Malterie du Château SA (Castle Malting); Malting Plant: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium
Distribution Center: Rue de l'Orbette 1, 7011 Ghlin (Mons), Belgium; Headquarters: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium;
Tel.: +32 87 662095; info@castlemalting.com; www.castlemalting.com; Registered Tournai 79754; VAT: BE0455013439
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