McRennison's Scottish Ale
Source: Richard Rennison
Recipe added: 04/04/98
This Ale had a very good smokey flavor to it even without any smoked malt. The American brown is a good substitute. I let it condition for about 2 weeks in the bottle before I cracked open the first one (I usually like to wait at least 4 weeks), and it was so good that all of it was gone before any of it conditioned over a month. Next time I will make a 10 gallon batch and not tell any of my friend that I have it!! Let me know what you think...
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.047
Finishing Gravity: 1.014
Time in Boil: 1 hour
Primary Fermentation: 6 days at 72 degrees
Secondary Fermentation: 18 days at 35 degrees
- 8# British Pale Ale
- 1 1/2# crystal 60
- .5# American Brown malt
- .5# belgian chocolate malt
- 1 oz. Williamette for 60 minutes
- 1 oz. Williamette for 30 minutes
- 1 tsp Irish moss for 10 minutes
- Wyeast 1728 Scottish Yeast
Mash at 156 degrees for one hour. Mash out at 172 for 10 minutes then sparge with 5 gallons of 170 degree water. Do not sparge below 1.010 specific gravity.
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