Our good friend Donald celebrated his birthday yesterday. In honor of him turning making it to the ripe old age of 31 we brewed a Strong Scotch Ale to celebrate his ancestry and the fact he was the one that taught us how to brew. Here are a few photos.
Malt Extract:
Pale 6 lbs.
Munich 3 lbs.
Grain Bill:
Roasted Barley 4 oz
Crystal 120 4 oz
Special B 4 oz
Crystal 10 4 oz
Peated malt 1 oz
Hopping Schedule:
#1 Northern Brewer (7.4%) 1.2 oz 60 min
#2 Willamette (4.5 %) 0.5 oz 30 min
Starting Gravity: 1.067
Fermentation Temperature: 60-70 degrees F
Yeast: White Labs WLP028 Edinburgh Ale
Instructions:
- In a small pot bring 3 or 4 quarts of water to around 150 degrees.
- Add specialty grains to straining bag and steep for 20-30 minutes.
- Meanwhile, fill the large brew pot half full with water and apply heat.
- When bubbles start to rise from the large brew pot, turn off the heat and stir in extract.
- Remove grain bag from small brew pot and pour a glass or two of warm water over the grain bag into the small brew pot.
- Add your “tea” to the large brew pot.
- Bring your wort to a full, rolling boil. Watch for boilovers.
- Once the foaming stops, add the contents of the first hop package.
- Sanitize your fermenter, strainer, airlock and stopper.
- Maintain the boil for one hour, taking adding hops per recipe.
- When the boil is done, cool the pot and wort as quickly as possible until pot is cool to the touch.
- Pour the wort into your sanitized fermenter, add pre-chilled water to bring level up to 5 gallons at about 75 degrees.
- Pitch the yeast.
- Ferment in the temperature range above until visible signs of fermentation have ceased.
- Prime and bottle, then store in dark cool place for minimum of 10 days.
- Enjoy!
Note: Recipe courtesy of Culver City Brew Supply
