Payne's Scotch Ale

Source: Cody Payne
Recipe added: 07/26/97
Email: cpayne@matchlogic.com
URL: http://ucsu.colorado.edu/~paynec

Specifics

Recipe type: Partial Mash
Batch Size: 5gal
Starting Gravity: 1.055
Finishing Gravity:
Time in Boil:
Primary Fermentation: 1wk
Secondary Fermentation: 1wk

Ingredients:

Extract:
Pale Malt 2.2 qts
Dark Malt .25
Grains (speciality):
Crystal 1pd 100 Lovibond
Munich .8 pd
Roast Malt .1pd
Wheat Malt .25pd
Smoked Rauch Malt .1
-Mash at 158 degrees
Bittering Hops:
Fuggle .1 oz
Goldings .1oz
-30 min boil
Finishing Hops:
Northern Brewer .15 oz
Perle .2
-Last 5 min.
Irish Moss:
1 tablespoon (for beer clarity)
-In with finishing hops
Yeast:
Wyeast Eurpean 1338 approx .5oz

Procedure:

Crack grains togther in to grain bag. Steep at 158 for 30 mins with heat maintained at 158 if possible. Squeeze the heck out of bag at end of 30 min (very hot on hands). Add malt and stir to boil (heat up) Upon boil turn off heat until boil down. Turn back up heat to boil (Breaks down fermentables into more fermentable sugurs) Add bitter hops slowly and bring to gentle boil for 30 min. Turn off heat and add finishing hops and irish moss for last 5 min. Cool to 80 degrees w/ ice bath. Pour in to carboy and add water to bring up to 5 gal. Pitch yeast that has been setting in 60 degree water for 5 min. Place airlock on and ferment at approx. 70 for one week and transfer into secondary carboy after one week to reduce sediment. One more week of fermentation and rack to bottles w/ priming suger. Enjoy beer after 2 weeks

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