Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary. Also known as a wee heavy. Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.



Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 7.5 IBUs 21.4 SRM 1.091 1.025 8.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Strong Scotch Ale 9 E 1.07 - 1.13 1.018 - 1.03 17 - 35 14 - 25 1.6 - 2.4 6.5 - 10 %


Name Amount %
Caramel Malt - 60L (Briess) 1 lbs 9.14
Aromatic Malt 6 oz 3.43
Peat Smoked Malt 1 oz 0.57
DME Golden Light (Briess) 9 lbs 82.29
Candi Sugar, Dark 8 oz 4.57


Name Amount Time Use Form Alpha %
East Kent Goldings (EKG) 1.25 oz 60 min Boil Pellet 5
East Kent Goldings (EKG) 0.5 oz 15 min Boil Pellet 5


Name Amount Time Use Type
Irish Moss 1.00 tsp 10 min Boil Fining


Name Lab Attenuation Temperature
Scottish Ale (1728) Wyeast Labs 71% 55°F - 75°F


Step Temperature Time
Mash In 156°F 45 min


Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F


I followed the instructions provided as they were copied from a book (but I don't have that book's name.) One extra step was to pull 4 cups of the wort after the sparge and boil seperately to carmelize it. My recipie shows dark candi sugar to approximate that, as the numbers came out right, but the recipie calls for clear candi sugar.
My actual numbers were O.G. 1.11 (corrected for temp) F.G 1.05 (corrected), ABV 10%