McSpoon's Scotch Ale
Heat one gallon (3.8 liters) of water to 155º F. Add:
16.5 oz. Crystal 60L
6 oz. Peat-smoked malt
4 oz. British chocolate malt
1 oz. Black patent malt
Remove the pot from heat at steep at 150 degrees F. for thirty minutes.
Strain the grain water into the brew pot.
Sparge the grains with one gallon of 150 degree water.
Add one additional gallon of water to the pot and bring to a boil.
Remove from heat and add:
3. lbs. M&F Wheat Dry Malt Extract
9.25 lbs. M&F Extra Light Dry Malt Extract
2 oz. Northern Brewer hops (8% AA) 16 HBUs
Boil for forty-five minutes, then add:
1 tspn. Irish moss
Boil for fifteen minutes. Remove from heat and chill the wort for twenty minutes. Strain the chilled wort into the primary fermenter and add cold water to obtain 5-1/8 gallon. When the wort is below 80 degrees F, pitch the yeast.
1st choice: Wyeast 1728 Scottish Ale Yeast -
ferment at 58-62º F.
2nd choice: Wyeast 1084 Irish Ale Yeast -
ferment at 62-66º F.
Ferment in the primary for ten days or until fermentation slows, then siphon in secondary. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately six weeks) with:
1/2 c. M&F Extra Light Dry Malt Extract
boiled 10 minutes in 1 cup water.
Let prime at 70 degrees for approximately 2 weeks, until carbonated. Store at cellar temperature.
OG: 1.120
SRM: 28
IBUs: 52
FG: 1.030
ABV: 9.5%
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