Source: Byron L. Morton
Recipe added: 04/29/97
a medium to dark brown ale, with good body and sweetness. the moderate hopping (10.4 hbu) and scottish ale yeast let the maltiness come through. i won a silver medal with this.
Recipe type: All Grain
Batch Size: 10 gallons
Starting Gravity: 1.056
Finishing Gravity: 1.014
Time in Boil: 2 hours
Primary Fermentation: 1 week
Secondary Fermentation: 2 weeks
- 16 lb 2-row malt
- 1 lb special-b malt
- 1 lb crystal malt
- 1 lb carapils malt
- 1 lb malted wheat
- 1 lb chocolate malt
- 2 oz fuggles hops (3.2%)
- 2 oz kext golding hops (5.0%)
- 2 oz cascade hops (4.4%)
- scottish ale yeast (wyeast liquid-type)
start with 6 gallons mash water and 9 gallons of sparge water. bring mash water to 135 F and add grain, stir well, let sit 20 minutes. heat to 155 F while stirring well. hold at 155-145 F for 1 hour. at this point begin heating sparge water to 170 F. bring mash to 165 F, hold 10 minutes. sparge with 170 F water, collect wort. bring wort to boil and boil for two hours, adding bittering hops after 1 hour and aroma hops for final 1 minute. cool to 80 F and pitch yeast.
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