Scotch Ale

Classification: Scotch ale, all-grain

Source: Jed Parsons (parsons1@husc.harvard.edu) Issue #917, 7/6/92

This Scotch ale recipe yields, I think, a superb beer.

Ingredients:

9 pounds, pale ale malt
1 pound, crystal malt
1 pound, Munich malt
1/2 pound, chocolate malt
1/2 ounce, Bullion (60 minutes - 9% alpha)
2 ounces, Fuggles (30 minutes - 4.5% alpha)
3/4 ounce, Golding (10 minutes - 4.9% alpha)
1 teaspoon, Irish moss (30 minutes)
Whitbread or Wyeast 1007 ("German Ale")

Procedure:

Heat 14 quarts for 140F strike heat. Mash in, starch conversion 1--1/2 hour at 154F. Mash out and sparge with 5 gallons at 168F. Boil 1--1/2 hour, adding hops and Irish moss as indicated above.

Specifics:

O.G.: 1.055