Source: Fred Hardy (firstname.lastname@example.org), MLD Issue #500, 9/26/96
This is an all-grain recipe. I have included an extract approximation which will be close.
For both recipes, first make a pound of amber malt. Using pale malt, spread to a depth of 3/4 inch in a glass or aluminum foil lined baking dish. Preheat the oven to 100 degrees C (230 F) and bake for 45 minutes to dry the malt. Increase the temperature to 150 degrees C (300 F) and continue to bake for another 45 minutes. Cool and set aside for a week or so in an air-tight zip lock bag. This allows the malt to mellow and avoids possible harsh flavors.
Crush malts and mash in to stabilize at 60 degrees C (140 F). Hold for 20 minutes. Raise temperature to 68 degrees C (155 F) and hold for 60 minutes for full conversion. Mash out and sparge with 4 3/4 gallons (US) water.
Boil 60 minutes. Add 1 1/4 tsp. Irish Moss for the last 15 minutes of the boil. After 60 minutes, add 6 pounds of wildflower honey and boil for 15 minutes, constantly skimming and discarding the foam.
Force chill, aerate and pitch with 1 qt. yeast starter. I used (and recommend) Wyeast # 1728 (Scotch Ale).
Primary fermentation: 30 days at 18 degrees C (165 F) in glass
Secondary: 130 days (same temp, in glass)
At bottling, make up a cup of yeast starter, and inoculate with a pack of Wyeast # 1056 (Chico ale) a day before bottling. Adding this fresh yeast to the bottling bucket will get carbonation going faster. Carbonate with 1/2 cup white table sugar (sucrose) boiled for 5 minutes in 1 1/2 cups of water (cool before adding to bottling bucket). Sample after 2 weeks. Improves greatly with age.
For using malt extract:
Make and crush amber malt as above. Soak crushed amber malt in 1/2 gal. water at 65 degrees C (150 F) for 30 minutes. Pour the water and grains through a kitchen strainer into at least a 3 gallon pot. Rinse with 1/2 gallons of hot water, catching the rinse water in the pot. Discard the grains. Add another 1/2 gallon to the pot and bring to a boil. Remove from heat and add 7 3/4 pounds of amber dry malt extract and dissolve completely. Return the pot to heat and bring to a boil (watch for boil-over). When malt mixture has settled into a nice boil, add the honey, boil and skim for 15 minutes.
Have ready a fermenter with 3 gallons of cool water in it. Dump the honey/malt mixture into the cool water, aerate and pitch yeast when temperature is below 25 degrees C (77 F). It helps to cool the pot a bit before dumping into the fermenter. Proceed as above.