Sam's Scottish Ale

Recipe Notes: This is a malty Scottish Style Export Ale. I brew 8 gallon batches so each 5 gallon carboy has 4 gallons, reserving headspace for foam during fermentation. I also ferment in the low 60s in a coldbox. Gold Medal winner at the 1999 NHC

Recipe Specifications

Batch Size (Gal):	8
OG:	1.058
FG:	NS
SRM:	16
IBU:	34
Boil Time imin)	90
Efficiency (%)	85

NS = Not Specified

Grains & Adjuncts

Grain	Amt	Pct
Pale 2 Row Malt	15.5 lbs	60.6%
Victory Malt	1 lbs	3.9%
Crystal 40L	0.5 lbs	2.0%
Crystal 80L	8 lbs	31.3%
Chocolate malt	0.375 lbs	1.5%
Peat Smoked malt	0.1875 lbs	0.7%

Hops

Hop Name	Amt	AA (%)	Time (min)
Fuggle (Whole)	2	5	90
EKG (Whole)	0.5	4.5	90

Additional Ingredients

1 tsp Irish Moss in boil (15 min)

Yeast

Wyeast 1728 Scottish Ale

Process Details

Heat 5 gal water to 168°, dough in crushed malt and settle at 155°F.

Mash for 1 hour.

Mash out at 167°F for 5 minutes, sparge with 10 gal 168° water and collect 1 gallon of wort.

Boil this wort vigorously until it becomes slightly syrupy, being careful not to let it scorch.

This will carmelize the wort bringing out extra flavor.

Continue sparging until youve collected 10 1/2 gallons wort.

Bring to a boil, add all hops and boil for 90 minutes, or down to 8 1/2 gallons.

With 15 minutes left, add the irish moss.

Chill quickly, rack to fermenter and pitch the yeast when temp is below 70°F.

Fermentation Details

Ferment at 64°F for 7 days, rack to a secondary for a couple weeks to allow it to finish out.

Brewers Notes

I kegged and force carbonated to 2 volumes CO2.