For our January release we brewed a rich, malty, amber-colored Scotch Ale, weighing in at 8.0% abv. This is another recipe from our assistant brewer, Justin Burdt, that I am very excited about. We brewed this beer with tradition in mind, using traditional English-style malts, utilizing a long boil to caramelize the wort sugars, and fermenting cold with an English yeast. We used this brew as an experiment to see what our house-yeast could do at lower temperatures, to see if we could get a cleaner fermentation. We fermented at 64 F for a long, slow fermentation that left the beer very clean and allowed the caramel malts to shine.
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