The Scottish ale strain is ideally suited for the strong, malty ales of Scotland. Quite versatile, the 1728 strain ferments neutral and clean, providing the flexibility for utilization as a “House” strain. Higher fermentation temperatures will result in an increased ester profile.
Temperature Range: 55-75° F (13-24° C)
Alcohol Tolerance: approximately 12% ABV
Styles: American Barleywine, Baltic Porter, Braggot, Christmas/Winter Specialty Spiced Beer, Foreign Extra Stout, Imperial IPA, Old Ale, Other Smoked Beer, Russian Imperial Stout, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Strong Scotch Ale, Wood-Aged Beer
For the varying strengths of Scottish and Scotch Ale’s, the 1728 strain produces malt-accented beers appropriate to the style, especially versions involving caramelization of a percentage of the wort to imitate the traditional style.
With fermentation temperatures from 55 – 60 F, the strain adds a hint of smoke and distinct spiciness to the finished beer. As brewers of traditional Scottish beers don't often add smoked or peated malt, the 1728 creates the smoky flavors and and aromas via the lower fermentation temperature. The strain will enhance the smokiness in dark grains utilized in beer styles such as Porters and Stouts.
Fermentation temperatures in the mid 60’s F create a fruitier beer, especially in styles such as blonde ales.
Add small amounts of rye to the malt bill to contribute further spiciness.
For the production of high gravity ale’s of all types including, Scotch ales, Barley Wines and Imperial styles, the yeast handles the high alcohol environment, fermenting a high percentage of sugars prior to finishing fermentation.