February '07 - Scottish Ales

Submitted by Chris E on Wed, 02/14/2007 - 21:43.

The Beers

McEwans Scotch Ale Yorkshire, England
RateBeer 89th percentile
8% ABV
Orkney Dark Island Orkney, Scotland
RateBeer 84th percentile
4.6% ABV
Fraoch Heather Ale Alloa, Scotland
RateBeer 64th percentile
5% ABV
Dark Horse Scotty Karate Marshall, MI
RateBeer 94th percentile
9.7% ABV

History of Scottish Ales

  • Scotland agricultural economy
    • Not as wealthy as England
    • Large grain production
    • No hops, must be imported
      • Higher cost, including taxes
      • Lower quality, freshness
      • Alternatives considered (quassia, heather, etc.)
    • Breweries perform their own malting
      • Saves money
      • Quantities of malt roasted to avoid waste
  • Focus on exports
    • Higher alcohol for better shipping
    • Competes with porters of London
    • Rivals IPA globaly during brief periods
    • "Smaller" beers brewed for local consumption, beat England to lagers

Brewing Scottish Ales at Home

  • Malts
    • British pale malts for base, 85% and up
    • Some dextrin heavy malts to add body
    • Roasted malts, black patent and chocolate malts as alternatives
    • Small quantities of smoked malts for character
  • Mashing
    • Single-infusion easy and common
    • Think grain/water ratio
    • High sacchrification temp (154-158°F)
  • Boil and Hops
    • Longer boils for carmelization
    • All bittering hops, little to no flavor/aroma
    • Aim for BU:GU of 0.3 to 0.6
    • Any hops usable, Kent Goldings most common
    • Freshness almost avoided, if possible
  • Fermentation
    • Choose neutral flavored, clean finishing yeasts
    • High alcohol tolerance if necessary
    • Cooler primary temperatures (55-60°)
    • Cold conditioning recommended