Scottish Brown Ale

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Servings: 5 Difficulty: Intermediate
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A rich, malty Scottish-style ale with deep caramel notes and a smooth, roasty finish
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This traditional Scottish Brown Ale offers a comforting balance of sweet maltiness and gentle roastiness. Brewed with light dry malt, crystal malt, Munich malt, and a touch of chocolate malt, it delivers complex flavors of toffee, bread crust, and dark chocolate. The body is medium, with a creamy mouthfeel that makes it perfect for chilly evenings or pairing with hearty stews and aged cheeses. Ideal for homebrewers seeking an authentic, sessionable beer with character.

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Scottish Brown Ale

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 2393.1

Description

This traditional Scottish Brown Ale offers a comforting balance of sweet maltiness and gentle roastiness. Brewed with light dry malt, crystal malt, Munich malt, and a touch of chocolate malt, it delivers complex flavors of toffee, bread crust, and dark chocolate. The body is medium, with a creamy mouthfeel that makes it perfect for chilly evenings or pairing with hearty stews and aged cheeses. Ideal for homebrewers seeking an authentic, sessionable beer with character.

Ingredients

Directions

  1. Heat 3 gallons of water to 168&# 194;°F (76°C) for mashing.
  2. Mix the light dry malt, crystal malt, Munich malt, and crushed chocolate malt in your mash tun.
  3. Add the hot water to the grains, stirring to avoid clumps, and maintain a mash temperature of 152°F (67°C) for 60 minutes.
  4. Sparge the grains with 170°F (77°C) water to collect 6.5 gallons of runoff wort in the boil kettle.
  5. Bring the wort to a rolling boil and add hops according to your chosen hop schedule (not specified in ingredients).
  6. Boil for 60 minutes, skimming off any foam that forms on the surface.
  7. Turn off the heat and cool the wort rapidly to 68°F (20°C) using an immersion chiller or ice bath.
  8. Transfer the cooled wort to a fermentation vessel, ensuring it is sanitized.
  9. Pitch the yeast and seal the vessel with an airlock.
  10. Ferment at 65-68°F (18-20°C) for 10-14 days until fermentation is complete.
  11. Bottle or keg the beer, adding priming sugar if bottling for carbonation.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 2393.1kcal
% Daily Value *
Total Fat 44.6g69%
Saturated Fat 18.8g94%
Cholesterol 0.0mg0%
Sodium 3203.0mg134%
Total Carbohydrate 438.8g147%
Dietary Fiber 45.4g182%
Sugars 42.8g
Protein 64.6g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ale, beer, brewing, chocolate malt, crystal malt, homebrew, light malt, malty, munich malt, scottish, smooth, stout, toffee, roast, session beer
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