Gibbous Strong Scotch Ale

Friday, October 15th, 2010

With the move and everything else keeping us busy, there has not been a lot of time to brew. This was our first opportunity in several months.

The recipe chosen is actually a modified version of my first all grain batch – a super heavy scotch that we named “Perigee” based on the phase of the moon at that time. This round, we decided to pull the anticipated ABV back to around 7%. We also had the chance to use all homegrown, organic hops. The Chinook is from my yard and the Willamette from Jamie.


  • 14lb – 2 Row
  • 7oz – Peat smoked
  • 9oz – Carapils
  • 7oz – Roasted barley
  • 4oz – Chocolate
  • 9oz – Rolled barley


  • Strike at 172.
  • Mash at 152.
  • 7.5 pre-boil (perhaps too much)
  • 90 min boil


All hops are Homegrown:

  • Chinook .33oz at 90
    Chinook .33oz at 60
    Chinook .33oz at 45
    Willamette 1oz at 15
    Willamette 1oz at 0 (flame out)

WLP028 Edinburgh Scottish Ale


The 7.5 preboil was not too much. With a 90min boil and the dry weather, We had the OG was 1080 – we added some tap water to bring it back down.

4 Responses to “Gibbous Strong Scotch Ale”

  1. Anonymous Says:

    I am guessing you mean barley not barely, but one never knows for sure :-)
    Why is Jamie standing on his head (bike, keg and all)- must be some pretty strong beer (again with a smiley face)

  2. nagmay Says:

    I typed this up on my iPhone while we were brewing. The auto-correct and image upload seem to be lacking ;)

    Actually, there were supposed to be several more photos. Let’s see if I can find them.

  3. nagmay Says:

    Just an update – this recipe turned out superb. The beer is dark, sweet and a slight smoky taste.

    Just be warned, you can’t taste the alcohol in this one – which can be dangerous.

  4. gabriel nagmay (dot com) | Archive » Gebbeth Strong Scotch Says:

    […] is a “retooling” of the Gibbous recipe which everyone was calling Gebbeth, anyway…  The most radical change was to decrease the […]

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