Bogside Revel Scottish Brown Ale Recipe

"Bogside Revel II" Scottish Brown Ale
Scottish Ale

7 lbs. British Pale Malt
2 lbs. Light Caramel 20 Malt
1 lb. Caramel 40 Malt
4 oz. Black Roasted Barley
1 lb. Dark Brown Sugar
4 oz. “Body Builder” Dextrin Powder
1/3 tsp. Calcium Chloride
1/4 tsp. Gypsum
3/4 oz. Willamette Hop Pellets
(60 min.) 15 IBU
1/4 oz. Willamette Hop Pellets
(30 min.) 5 IBU
1 oz. Northern Brewer Hop Pellets
(dryhopped) 5 IBU
3/4 cup Corn Sugar for priming
1 pack #WLP028, #1968, or #1098 Ale Yeast

SG 1.050 IBU 25

English Maris Otter Pale Malt - 2.5 - 3.5L - 1 lb.
High color (2.5 - 3.5L) pale malt that gives a light golden color, enhances foam formation and palate fullness, and contributes an earthy, nutty malt character.
Briess Caramel Malt - 20L - 1 lb.
A mild caramel malt which adds body and sweetness without contributing strong flavors.
Briess Caramel Malt - 40L - 1 lb.
Average rating:
Imparts a golden color, rich sweetness, and mild caramel and toffee flavors.
Briess Black Roasted Barley - Unmalted - 500L - 1 lb.
Provides coffee character, intense bitterness, and dryness to the palate and darkens foam color.
Calcium Chloride 4 oz.
Average rating:
Gypsum - Calcium Sulphate 2 oz.
Corn Sugar for Priming, 5 oz
1968 London Special Ale Wyeast Smackpack
1098 British (Whitbread) Ale Wyeast Smackpack

Bogside Revel Scottish Brown Ale Recipe

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