Anybody have a clone recipe for McEwins scotch ale?

[customfab]

This has been the zenith of scotch ales for me and I haven't had any in a several years. I've tried to order it but can't seem to get a hold of a case. So why not give a shot at making it my self. After all it was the horrible beer selection in Oklahoma that drove me to home brewing in the first place.

[Ironman]

From Wikipedia, which we all know is NEVER EVER wrong.
McEwan's Champion Ale (7.3% ABV) is an example of a type of Burton ale, known as an Edinburgh ale. It is described as having 'an intense flavour combining caramel, roast, sweet and fruity notes'.[30] Widely available across the United Kingdom in 500ml bottles, it is the best-selling Scottish premium bottled ale, and a top twenty ale across the UK, selling around 9,300 hectolitres in 2010.[31][28] It is brewed to a higher ABV (8%) for export markets under the name McEwan's Scotch Ale.[32] Export of the beer to the USA has already been discontinued, and recently it has also stopped being exported to Canada.

Here's what I've found
McEwan's No.1 Champion Ale (from Beer Captured)

14.5 lb. Golden Promise 2-row
11 oz. Torrified Wheat
19 oz. British 55°L Crystal Malt
4 oz. British Roasted Barley


8 oz. Invert Sugar


1.5 oz. East Kent Goldings @ 5.4% AA (6.8 HBU) (bittering)

1/4 oz Styrian Goldings (flavor)
1/4 oz Hallertau Hersbrucker (flavor)
1 tsp. Irish Moss

White Labs #WLP004 Irish Ale Yeast

Batch Size: 6 gallons
OG: 1.079
SRM: 21
IBU: 25

The original contained peated malt which is completely wrong. No scotch ale contains peated malt though homebrewers keep lobbing it in anyway.

http://barclayperkins.blogspot.com/2011/09/peat-in-scottish-brewing.html

It also contained Burton Salts. Unless you know what you're doing don't monkey with your water. I would brew this and then tweak it until it tastes right.

[dmtaylor]

The recipe above looks pretty darn consistent with what I would have thought. I agree that I would most certainly skip any peated malt (don't even think about it!) and likewise skip salt additions. Furthermore, I would mash high, maybe at 154-155 F, for just 40-60 minutes, no more than that. Also consider boiling down one gallon of the first runnings on the side (use your stove in the house if you normally brew on a burner outside) to reach one quart, then add it back in later. This concentrates the sugars enough to allow some caramelization and more interesting flavor in the final beer, as McEwan's is such an extremely malty beer. I have had good success with these techniques.

Good luck.

[Bugeater]

That is pretty consistent with my recipe other than mine has an OG around 1.130-1.140. I go for a two hour boil but I also boil down a gallon to a thin syrup. Definitely avoid smoke malt. Sam Adams used it in their Wee Heavy and it tastes like crap. You can get all the smoke character you want with a proper pitch of Wyeast 1728.

Wayne

[Ironman]

One of your biggest problems is going to be leaving it alone long enough for it to develop the flavors you're looking for. It's going to taste different young as opposed to aged a bit like we've had it on this side of the Atlantic. Good luck, better stock up.

[Stinkfist]

This is my recipe for it...

6.0 gallon batch 78% Eff

OG:~ 1.080
IBU's: 27
ABV: 8%

95.8% Golden Promise
2.8% Honey Malt
1.4 Roasted Barley 500SRM

0.75 Northern Brewer 45 mins [8.4%]
0.75 Northern Brewer 35 mins [8.4%]

Wyeast 1728 fermented at 58F for 2 weeks then a 3rd week at 68F


The key to this beer is boiling down the first running....I get about about a gallon of the first running and boil down to about 4-5 cups....as low as you can go without burning it or over flowing the pot...as it will foam up like crazy when it gets lower so watch it carefully

but that is where all the flavor comes from...have my 3rd batch of this sitting the fermenter right now...heading into week 3 of fermentation, one of my favorite beers!

[dmtaylor]

Honey malt, eh?! That's different. But probably very tasty!

[Stinkfist]

Honey malt, eh?! That's different. But probably very tasty!

yeah I am sure the honey malt is not authentic to a Mcewins...but it is def very tasty..and may compensate for some of the carmelization of the first wort..