Peek Under Yer Kilt - Highland Ale

Source: Lance Cooley
Recipe added: 06/17/99
Email: lnov@gateway.net

Scored 32-36 among 4 judges out of 50 at local contest. I enjoy more smoked flavor, but covers some of the carmel maltiness. Allow 2-3 months to fully condition.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.067
Finishing Gravity: 1.014
Time in Boil: 90 min
Primary Fermentation: 7 days @60-64°F in glass
Secondary Fermentation: 14 days @60-64°F in glass

Ingredients:

6.6 lbs Northwest Gold extract liquid
2 lbs Munich malt (10 L), Briess
0.5 lb Cyrstal malt (60 L), Briess
0.5 lb Crystal malt (20 L), Briess
0.25 lb Chocolate malt, Briess
0.25 lb White wheat, Briess
0.25 lb Peat smoked malt, Hugh Baird
1 oz East Kent Goldings (4.2 HBU)
1 oz Fuggles (4 HBU)
1 tsp Irish moss
1 pint Wyeast #1728 Scotish culture
0.5 cup corn sugar (priming)

Procedure:

Add 1 gal 150°F water to grain and rest 30 min at 122-130°F stirring every 5 min. Add 0.5 gal boiling water and rest at 150°F for 15 min. Add 0.25 gal boiling water and hold at 158°F for 45 min, test for conversion. Mash out at 170°F for 10 min, and sparge with 2 gal. water at 170°F. Transfer to stove, add extract (no hops yet) and boil 15 min. or until color deepens. Add Goldings and boil 50 min. Add Fuggles and boil 5-10 min. Add Irish moss and boil 5 min. Force cool; let trub settle 30-60 min. Siphon into primary, add water and pitch yeast. Do not over prime as carbonation should be low

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