Chesapeake Scotch Ale

Source: Dan Knotts
Recipe added: 11/26/97
Email: dknotts@mail.bcpl.lib.md.us

Sweet, but not as sweet as McEwans.Hop bitterness balanced with maltiness and of course no finishing hops as per style.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.065
Finishing Gravity: 1.016
Time in Boil: 60 mins.
Primary Fermentation: 5 days
Secondary Fermentation: 12 days

Ingredients:

6.6 lb. Telfords pale malt extract
1 lb. light dry malt extract
1 lb. pale malt
1 lb. 50L crystal malt
.5 lb. chocolate malt
.25 lb. Peat smoked malt
1 oz. Fuggles hop pellets-60 min.
.75 oz. Kent-Goldings-60 min.
.25 oz. Kent-Goldings-30 min.
1 tsb. Irish moss-15 min.
Wyeast #1728 Scottish ale yeast (make 1 pint starter ahead of time)
1.25 cup dme-prime

Procedure:

Add grains to 1 gal. 168 degree water-mash-in at 154 degrees for 1 hour. Dump in collander over brew kettle and sparge with 1 gal. 170 degree water. Add liquid and dry malt and bring to boil Add boiling hops and boil 30 mins. Add remainder of hops and boil additional 30 mins. Cool brew kettle in ice bath until about 80 degrees Add to 3 gal. cool water in primary fermenter-top off to 5.5 gal. Add yeast starter

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