Brewing SCOTTISH ALE - This Beer Style Should be WAY More Popular

Do you like the idea of a beer with rich maltiness, flavors of toasted hazelnuts, toffee, chocolate and fruitcake flavors, all while remaining supremely easy to drink? If so, you should really brew a Scottish-style ale. In todays video, follow along as I make this exceptional and hard-to-find style of beer. This recipe also took Silver in Scottish and Irish Ale at the Bay Area Mashers World Cup of Beer competition! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR A BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/dtAuaeCv... Recipe for 5 gallons (19 L) , your efficiency may vary: "Boadicea's Broadsword" 5.0% ABV 19 IBU 8 lb Simpsons Golden Promise (73.6%) 1 lb Weyermann Munich I (9.2%) 0.75 lb Simpsons Golden Naked Oats (6.9%) 0.25 lb Simpsons Light Crystal (2.3%) 0.25 lb Simpsons Medium Crystal (2.3%) 0.25 lb Simpsons Crystal DRC (2.3%) 0.25 lb Fawcett Pale Chocolate Malt (2.3%) 2 oz Weyermann Carafa Special III (1.2%) Mash: -Overnight Mash at 154 F (67 C) with optionally programmed step to mashout and back down to 152 F to prevent extra conversion or astringency. Water (ppm): Ca: 77, Mg 13, Na 26, Cl 136, SO4 107, HCO3 0 Add to 8 gal (30 L) RO water: 6g CaCl2, 2g NaCl, 4g Epsom (MgSO4), 3g Gypsum (CaSO4) 60 min boil: 60 min - 0.75 oz (21g) Boadicea (7.2% AA) (19 IBU) OG: 1.054 Yeast: Imperial A31 Tartan Ferment at 62F (16 C) for 7-10 days, then package once FG is stable. FG: 1.015 ------------------------------------------------------- 0:00 Intro and welcome 0:46 Beer description and approach 4:05 Recipe 10:13 Brew day 12:30 Fermentation guidance 16:38 Fermentation follow-up 17:07 Pour and tasting notes 25:31 Potential improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #scottish #export #scotch #edinburgh #cairngorm #ale #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain