Scotch and Other Brown Ale Beer Recipes

Scotch or Scottish ales are usually strong and amber to dark brown in color. They sport a sweet malty flavor with low hop content. Brown ales are also lightly hopped but tend to be sweeter with low to medium alcohol content and as the name implies, brown in color.

My Own Scotch Ale Recipe

Ingredients:

6 pounds Klages 2-row malt

1 pound Munich malt (10L)

1 pound Dextrin (Cara-pils) malt

1/2 pound crystal malt (80L)

4 ounces black patent malt

1 cup dark molasses

3/4 ounce East Kent Goldings hops (6.2 alpha)

1 pack Wyeast #1028 London Ale

2/3 cup corn sugar (priming)

Scotch Ale Brewing Process:
Mash in 2 gallons water at 138 degrees, adjust pH to 5.2 using Calcium Carbonate. Protein rest 30 minutes at 158 degrees. Conversion rest 30 minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5 gallons water at 165 degrees. Boil 90 minutes, adding hops in last 30 minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary for 5 more days and bottle. (Source: Todd Enders)

---

Sort of Nut Brown Ale Recipe

Ingredients:

2.4 pounds pale ale malt

0.4 pound crystal malt (80L)

1/4 pound pan roasted barley

1/2 cup dark molasses

1/2 ounce Willamette hops (5.5 alpha)

Wyeast #1028

Brown Ale Brewing Procedure:
This recipe makes 2 gallons. Raw unmalted barley was roasted in a pan over medium heat until the outside was quite dark but the inside was only tan---stir often to avoid scorching. Mashin in 132 degrees (5 quarts of water) at pH of 5.2 Mash 2 hours at 152-153 degrees. Mash out 5 minutes at 168 degrees. Sparge in 2-1/2 gallons of 165 degree water. Boil 90 minutes adding hops 30 minutes before end of boil. Chill and strain and pitch yeast. (Source: Todd Enders)

---

Full Moon Ale

Ingredients:

6 pounds dark Australian DME

1 pound caramel crystal malt

1-1/2 ounces Willamette hops

1-1/2 ounces Fuggles hops

1 pack Wyeast #1098: British Ale

3/4 cup corn sugar (priming)

Brewing Process:
Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with enough water to make 5 gallons. After 4 weeks, prime and bottle. (Source: David Haberman)

---

Beer Recipe Auctions


These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.