Tennessee Highlander Ale

Source: Ricky Sheaves
Recipe added: 01/26/99
Email: rsheaves@dttus.com

This is a great Scotch Strong Ale recipe that is a house favorite of mine. I don't have the capacity to do a mash big enough to hit the O.G. so the John Bull Light Extract is a brew-saver here. If you can do it, add another 4.4 pounds (assuming 75% extraction) of pale malt to the mash and leave the extract out of the boil.

Specifics

Recipe type: Partial Mash
Batch Size: 5 US gallons
Starting Gravity: 1.085
Finishing Gravity: 1.020
Time in Boil: 60 minutes *
Primary Fermentation: 3 weeks @ 56-58 °F
Secondary Fermentation: 6 weeks @ 40-42 °F

Ingredients:

7 lbs. european pale malt
3.3 lbs. John Bull light - unhopped LME
1 lb. light Munich malt
12 oz. malted wheat
8 oz. crystal 100L
3 oz. chocolate malt
3 oz. peated malt
2 oz. e. kent goldings hops (whole leaf)
1728 Wyeast Scottish ale

Procedure:

Single infusion at 156° F for around 2 hours ... sometimes less. Start checking for conversion after 1 hour. * About the boil: take about 1 gallon of the first runnings and begin boiling it while you continue collecting the rest of the run-off. Boil it vigorously apart from the main boil and add it back about ten minutes before ending the main boil. This mini-boil should have a total boil-time of around two hours and will provide that famous caramelization present in this style. Whatever your method, go low with carbonation. Serve at cellar temps. For a real treat, try this one straight from the cask through a beer engine. Very malty with a faint, smokey background character ... Mmm, mmm good!

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