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Scotch Barrel Scottish 70 Shilling Recipe and Notes

I had the hankering to brew again, and I wanted to try something different.

I’ve been interested in brewing a Scottish 70/- or 80/- for a while. It sounded similar to the English bitters I like, but different enough to branch out a bit. There is one more wrinkle I threw in there – I had some friends wanting me to try to make something like a Kentucky Bourbon Barrel Ale so I figured I’d combine the two experiments. Here’s what I’ve got:

  • 1 lb. Simpsons Caramalt
  • 3.3 lbs Muntons Amber LME
  • 3.3 lbs Muntons Dark LME
  • 1 oz. (U.K. Grown) Fuggle Pellet Hops at 60 Minutes
  • 1 vial White Labs 007 Dry English Ale yeast
  • 1 tsp. Irish Moss

and:

  • 1.5 cups Clan MacGregor Scotch Whisky
  • 1.5 oz. Hungarian medium toast oak cubes

A few days before the brew day, I put the boiled the oak cubes for a few minutes in water. Then I drained the water off and dropped them in a mason jar with the Scotch. According to my (relatively anemic) research, I wanted to have the oak in Scotch for about 2 weeks. When primary fermentation ends I’ll rack the beer into secondary on top of the Scotch and oak.

My brewing procedure was more involved than usual, but still pretty straightforward. I steeped the Caramalt for 18 minutes as I brought two and a half gallons of water to a boil. It was removed right before I reached a rolling boil. I then added the Amber LME and the Fuggle hops, and started the 60 minute timer. At 20 minutes, I added the Dark LME. The Irish Moss was thrown in at 15 minutes. The O.G. for the beer was 1.052.