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Mash Mouth's Sniffter Strong Scotch Ale

Mash Mouth's Sniffter Strong Scotch Ale

Strong Scotch Ale : All Grain : 5 gal

Mash Mouth

NA

September 23, 2013 at 08:06pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 2 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 10 lbs Pale Ale Malt; Rahr

    Pale Ale Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 1 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Red Wheat Malt; Briess

    Red Wheat Malt; Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 1.00 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.00 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 0.50 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 0.50 oz Centennial - 10.0 AA% pellets; boiled 15 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1.00 oz Centennial - 10.0 AA% pellets; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: E - Strong Scotch Ale

Range for this Style
Original Gravity: 1.084 1.070 - 1.130
Terminal Gravity: 1.030 1.018 - 1.056
Color: 16.4 SRM 14 - 25
Alcohol: 7.2% ABV 6.50% - 10.00%
Bitterness: 29.4 IBU 17.00 - 35.00

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