Scotch Ales tend to be deep copper to brown. Compared to Scottish Ales, they’ll be sweeter and fuller-bodied, and of course higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. Also known as a “Wee Heavy”.
Mangrove Jack’s Craft Series Session Ale
1Kg Stout Combo
1Kg Liquid Wheat Malt
300g Caramalt Grain malt
150g Crystal Grain malt
50g Roast barley malt grain
15g Willamette Hop Pellets @ 15 mins
15g Willamette Hop Pellets @ 0 mins
Use yeast from Craft Series Session Ale or Safale s-04
1. In advance of preparing recipe, chill 5-10 litres of water in the fridge.
2. Steep the malt grains in a bowl with 1.5 litres of hot tap water for 30 minutes.
3. Strain the grain through a sieve into a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring grain wort to the boil, add 15g of Willamette Hops and simmer for 15 mins.
5. Turn off the heat, add another 15g of Willamette Hops and allow to steep for 10 mins.
6. Add the MJ Craft Series Session Ale satchel, Liquid Wheat Malt and Stout Combo and contents of the saucepan to your fermenter, and mix well.
7. Top up to 23L with water (use some chilled water if necessary) to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
8. Add the yeast, and ferment as close as possible to 20°C.
Bottle or keg beer when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.