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Beer Style: Scottish Export, Smoked
Recipe Type: all-grain
Yield: 5 gallons
Our research for this beer took us back to 6500 BC all the way up to modern times! The best article we read was 'Great Scot!' from BYO which can be found here: https://byo.com/mead/item/718-great-scot
We also had to learn about making smoked malt! Smoked malts are primarily used in Scottish Ales, Smoked Beers, Porters, Bamberger Beers and Rauch Bocks. Typically, a pale or lightly roasted malt is used (usually 5 – 6 lovibonds) to make smoked malts, and the preferred woods include Apple and Cherry wood. Low temperatures for extended periods of time produce the best results. The pale or lightly roasted malts are preferred due to their higher moisture content. Smoke sticks to moisture more than the grain itself, therefore presoaking the malt or using a spray bottle to spritz the malt is recommended. (Do not use water containing chlorine or chloramine) Smoked malts offer tones of pronounced smoke, earthy to fruity, slightly sweet to malty sweet.
An electric BBQ smoker modified with a screened frame to hold the malt is a great way to craft smoked malt. A Weber grill is a good option too. Temperatures over 200F will actually toast or kiln the malt. The addition of herbs such as rosemary or allspice will generate a lot of aromas that will impart onto the smoked malts. Stir malt every 30 minutes or so, this is also a good time to spritz the malt with a little water if they dry out. Malt is typically smoked for 1 to 4 hours, and then must be dried before storage. Allow smoked malt to waft in a brown paper bag for several weeks before use to allow the flavors to mellow out a bit.
We increased the grain bill 30% to match the OG of the original recipe. This recipe was adapted from 'Scottish 80-Shilling Ale' in the December 2001 BYO magazine. Export or 80 shilling Scottish ales should have an original gravity between 1.040 to 1.054. Roasted Barley Malt was substituted with Chocolate Millet Malt.
- 10.4 LBS Pale Millet Malt; or 14.55 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
- 2.6 OZ Smoked Malt (see DYI smoked malt instructions above)
- 7.8 OZ CaraMillet Malt
- 7.8 OZ Chocolate Millet Malt
- 1 OZ Cascade Hops
- 1 TSP Irish Moss
- SafAle US-05 or S-04 Yeast
Additional InstructionsPrimary Ferment: 7 days
Secondary Ferment: 14 days
Beer ProfileOriginal Gravity: 1.045
Final Gravity: 1.011
Alcohol by Vol: 4.5%
Color SRM: 12.1
Bitterness IBU: 29.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
1 OZ Cascade Hops @ 60 min
1 TSP Irish Moss @ 15 min
SafAle S-04 Yeast recommended; ferment at 62-64F to keep fruity esters down