Hey Guys and Gals! A strong Scotch ale with a long boil. Makes 5.5 gallons (20.8 L). Original gravity 1.080, 17 IBU, 16 SRM.
Ingredients
10.5 lb (4.76 kg) Maris Otter malt
3.5 lb (1.58 kg) Munich malt
1.25 lb (0.56 kg) Crystal 60L malt
0.5 lb (0.22 kg) Caramunich malt
1 oz (28 g) East Kent Goldings hops, 3.5% a.a., 120 minutes
Wyeast 1728 Scottish Ale yeast
3 oz priming sugar
Directions
1. Bring 3.25 to 3.5 gallons of water to 170F and add the grains in a grain bag, tied with room to loosen. The temperature drops to about 120 to 130F.
2. Stir, slowly raise to 150F and hold for 60 minutes. Mash out at 170F for 10 minutes.
3. Remove the grain bag without squeezing it and let it drain into the pot.
4. Bring the wort to a rolling boil, avoiding a boil over. Add the hops at the start and boil for 120 minutes.
5. Cool the wort, transfer to the primary, top off with cold water, aerate, and take a gravity reading.
6. At around 50F, pitch the yeast as a 2L starter. Ferment 4 days at 50F, keeping the carboy about a third empty.
7. Rack to a secondary carboy for a week, keeping oxygen out.
8. Sterilize, add the priming sugar, siphon slowly and cap.