Source: Jeremy York
Recipe added: 03/24/99
I'm still experimenting with the specialty grains to get the right hint of toastiness in the malt flavor. Must-do's are
carmelize wort in the kettle (rather than adding molasses)
no aroma hops
pitch lots of yeast
cool fermentation temp
Old hops are ok, as long as they don't smell bad, may have to adjust amounts since they'll have less alpha acid, but being off a little isn't a big deal.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.055
Finishing Gravity: 1.015
Time in Boil: 75 minutes
Primary Fermentation: 1 week
Secondary Fermentation: 3-4 weeks
Additional Fermentation: (bulk age 3-4 weeks)
- Specialty Grains:
- 12 oz British Crystal 60L
- 2 oz Belgian Biscuit (toasty flavor)
- 2 oz Wheat Malt (head retention)
- 6 lb Amber Malt Extract syrup
- 1 lb Amber Malt Extract powder
- 0.8 oz Kent Goldings (60 mins)
- 0.5 oz Willamette (45 mins)
My water has next to no mineral content, so I treat the
brewing water with 1 tsp gypsum and scant 1/4 tsp salt for 5 gallons (this is still fairly soft). Steep grains in 2 pints of 155F water for 30-45 minutes, strain in a collander, recirculate runnings through the grain along with another pint of hot water.
Put wort from above in a 3-5 gallon pot, fill with hot water, and add the malt syrup. If you have a big propane burner, put the pot of wort above your brewpot, and get
a syphon ready. As soon as you start to syphon wort into
your brewpot, light your burner. This will carmelize some of the sugars in the first runnings into the brew pot. If you're brewing stovetop, take about a half gallon or so of
wort and bring it fast to a good strong boil before you add the rest. Yes, it's a lot of trouble, but it makes a difference!
Anyway, fill your brewpot the rest of the way up, and add the remainder of the malt extract, and bring to a boil. A bit of hops as the boil starts will help prevent boil-over. After 15 minutes of boil, add the Kent Goldings hops. After 30 minutes of boil, add the Willamette (or Fuggles). After one hour, add 1 tsp Irish Moss. Total boil time is 75 minutes. Chill the wort.
Meanwhile, have a 1 liter starter of Wyeast Scottish ready to go, or just use White Labs Edinburgh (can do a starter of that too, but don't have to). Pitch when the wort is in the low 60's, and try to keep the ferment temperature below 60F. The primary ferment will take a little longer than you're used to because of the gravity and temperature. Scottish brewers historically beat the yeast froth back into the fermenting beer; I just ferment a 5 gallon batch in a 6.8 gallon carboy with a regular fermentation lock instead of a blowoff tube. After a week or two of primary, rack to secondary, let that go up to a month, still at 58-60. If you can bulk age it at a temp in the 50's, rack it from the secondary and bulk age, otherwise bottle.
Go easy on priming sugar for bottling, want a mild carbonation.
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