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Scottish Brown Ale

Scottish Brown Ale recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 2393.1
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 4 1/2 pound Light Dry Malt
  • 8 ounce Crystal Malt
  • 2 ounce Munich Malt
  • 3 1/2 ounce Crushed Chocolate Malt
Directions
  1. 1
    Heat 3 gallons of water to 168&# 194;°F (76°C) for mashing.
  2. 2
    Mix the light dry malt, crystal malt, Munich malt, and crushed chocolate malt in your mash tun.
  3. 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. 4
    Sparge the grains with 170°F (77°C) water to collect 6.5 gallons of runoff wort in the boil kettle.
  5. 5
    Bring the wort to a rolling boil and add hops according to your chosen hop schedule (not specified in ingredients).
  6. 6
    Boil for 60 minutes, skimming off any foam that forms on the surface.
  7. 7
    Turn off the heat and cool the wort rapidly to 68°F (20°C) using an immersion chiller or ice bath.
  8. 8
    Transfer the cooled wort to a fermentation vessel, ensuring it is sanitized.
  9. 9
    Pitch the yeast and seal the vessel with an airlock.
  10. 10
    Ferment at 65-68°F (18-20°C) for 10-14 days until fermentation is complete.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/scottish-brown-ale/