Narness the Crazy

Source: Russell Sherry
Recipe added: 01/27/98
Email: fsrws2@aurora.alaska.edu

Two months after bottleing, my dad called it decadent and immoral. He finished his glass however. I pitched the wort on the primary from a 90 Schilling, and I think that may account for the amazing appearant attenuation. The bulk of the beer is being stored until next winter.

Specifics

Recipe type: All Grain
Batch Size: 4 gallons
Starting Gravity: 1.099
Finishing Gravity: 1.022
Time in Boil: 90 minutes
Primary Fermentation: 10 days at 60 F
Secondary Fermentation: 3 weeks at 55-60 F
Additional Fermentation: bottle conditioned

Ingredients:

15 lbs Munton and Fisson's Pale Malt
1 lbs Breiss Biscuit 50L
1/2 lbs Breiss Crystal 40L
1 oz. Hugh Baird's Peated Malt
2 oz. East Kent Goldings 45 min.
Wyeast Scottish Ale Yeast

Procedure:

This is more grain than I have the capacity for, so I split the grist in half and performed two mashes successively. (A long time.) The first half gets a 90 min mash at 155. The first runnings are reserved (4 gallons) and the rest is heated and used as liquor for the rest of the grain which is mashed for 90 minutes at 150. The first two gallons are collected and mixed with the run-off from the first mash. This proceedure yeilds a small beer as well.

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