In this episode, we go style specific and talking about BJCP category 14 Scottish Ales, including Scottish Light, Scottish Heavy, and Scottish Export. Plus, we include everyone’s favorite, the Wee Heavy, which is actually now listed under category 17 Strong British Beers. And because we’re talking Scottish ales, we follow up with a discussion of the Scottish ale recipes we developed on air with Shannon from Shannon Brewing Co in episode 65. We all finally had a chance to brew them and give them a little time to age, so it’s time we discussed our results. 

Greg's Recipe with Peat in the Mash:

6 lbs - Pale Malt, Maris Otter (Thomas Fawcett) (47.2 %)        
5 lbs - Pale Malt (2 Row) US (2.0 SRM) (39.3 %)        
1 lbs - Crystal Dark - 77L (Crisp) (75.0 SRM) (7.9 %)         
8.0 oz - Swaen Honey Biscuit  (3.9 %)         
2.0 oz - Pale Chocolate Malt (Thomas Fawcett) (1.0 %)
1.0 oz - Roasted Barley (Crisp) (0.5 %)         
0.5 oz - Peated Malt (Simpsons)  (0.3 %)        
0.50 oz - Magnum [12.00 %] - Boil 45.0 min 15.0 IBUs     
1.00 oz - Fuggle [4.50 %] - Boil 15.0 min 6.1 IBUs      
1.00 oz - Fuggle [4.50 %] - Boil 5.0 min 2.4 IBUs      
1.0 pkg - Empire Ale (Mangrove Jack)     

Mikey's Recipe with Peat in the HLT:

.5 oz - peated in HLT
6 lbs - Briess 2-row
4 lbs 12 oz - Thomas Fawcett Maris Otter
1 lb 6 oz - Crystal 77
10 oz - Swaen Honey Biscuit
1 oz - Black Patent
1 oz - Crisp Chocolate
1 oz - Crisp Roasted Barley
.5 oz - Magnum @ 60
.75 oz - Styrian Goldings @ 30
1 pkg - New World Strong Ale (Mangrove Jack) 

Brandon's Recipe with no Peat:

50% - 2-row
36% - Marris Otter
9% - Crystal 77
4.5% - Honey Biscuit
1% - Chocolate
.5% - Roasted Barley
.75 - Magnum @ 60
1 pkg - Liberty Bell Ale (Mangrove Jack) 

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