90 schilling -- take it or leave it laddie

Source: Brian Florom
Recipe added: 05/30/01
Email: florom@fiberpipe.net

I travelled to Edinburgh in 1996 and after hitting the links each day my buddy and I hit the pubs. I didn't know as much about the fine beers of Scotland as I do now but I do remember how unique they tasted. This beer has a faint smokiness and smooth maltiness. It is continuing to improve with age and I look forward to the last bottle.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.042
Finishing Gravity: 1.004
Time in Boil: 90 min
Primary Fermentation: 14 days at 58 degrees
Secondary Fermentation: 10 days at 58 degrees

Ingredients:

10 lbs 2 row pale malt
2 1/2 oz peated malt
1 lb 40L crystal malt
1/2 lb 60L crystal malt
1/2 lb 20L crystal malt
2 oz chocolate malt
1 oz Northern brewer hop pellets
1 oz Williamette hop pellets
Wyeast 1728 Scottish Ale

Procedure:

Single infusion mash at 150 degrees for 90 min or until conversion. Boil vigorously, trying not to stir the bottom so as to promote caramelization. Add N.brewer after 30 min and Williamette after 70 min.

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