"RWST" Scottish Ale (Rich, Wade, Steve & Tom..)
Source: Richard Turietta
Recipe added: 01/15/97
Email: email@example.com or firstname.lastname@example.org
I like it! Hoppy aroma (gee, go figure!), nice creamy
head (aided by wheat malt and crystal malt), and goes down
Try it! You'll thank me! (and the rest of the guys above!)
Recipe type: Extract
Batch Size: 5 gallons U.S.
Starting Gravity: unknown
Finishing Gravity: 1.016
Time in Boil: 60 minutes
Primary Fermentation: 5 days
Secondary Fermentation: 2 weeks
- 1 Can (3.53 lbs.) Georgie Scottish Export Extract Syrup
- 2 lbs. Light DME
- 1/2 lb. peat smoked barley malt
- 1/4 lb. crystal 20 L malt
- 1/4 lb. wheat malt
- 1 oz. Fuggles (10 minutes... flavoring)
- 1 oz. Fuggles (dry hopped in secondary fermenter)
- Irish Moss (1 teaspoon, roughly) 15 min. before end of boil
- 1 1/2 cups Amber DME (Munton & Fisons) for bottling...
Put peat smoked, crystal and wheat malt in "teabag" and
add to cold water in brewpot (mine is a 5 gallon pot with
about 3 1/2 gallons of water during boil), bring to boil,
remove grains, add syrup and light DME, bring to boil.
After 45 minutes, add Irish Moss, after 50 minutes, add 1 oz.
of flavoring hops. I chilled it down with a wort chiller,
put in a 6 1/2 gallon primary (glass) fermenter (carboy),
transferred to secondary after 5 days, where I dry hopped with
1 oz. fuggles...
At bottling I just boiled about a pint of water, added the
DME and put in bottling bucket about halfway through sipon,
stirred (slowly, so as not to aerate) a couple of times to
mix it in, and bottled...
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.