"RWST" Scottish Ale (Rich, Wade, Steve & Tom..)

Source: Richard Turietta
Recipe added: 01/15/97
Email: rturiett@nmsu.edu or rturiett@gizmonic.nmsu.edu

I like it! Hoppy aroma (gee, go figure!), nice creamy head (aided by wheat malt and crystal malt), and goes down smooth.... 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



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...
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