Beer Recipes/Award-Winning Home Brew Recipes
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| McSpoon's Scotch Ale
Brewer: Phil Clarke Jr.
Style: Scottish wee-heavy
Competition results: Won first place in the strong ales category in the Knickerbocker Battle of the Brews (2001)
Extract recipe, 5-gallon batch size
Original gravity: 1.120
Final gravity: 1.030
Bitterness: 32 IBU
Alcohol by volume: 9.5 percent
15 pounds light dry malt extract
16 ounces 55-degree Lovibond crystal malt
4 ounces chocolate malt
4 ounces peat-smoked malt
2.25 ounces black malt
1 ounce Northern Brewer hops (10 percent AA), 60 minutes
Steep the grains in 1 gallon of 150-degree F water for 30 minutes. Sparge with 1 gallon of 150 F water. Add 1 gallon water and bring to boil. Remove from heat and the Dry Malt Extract. Bring to boil, stirring regularly. Add 1 ounce Northern Brewer hop pellets.
Boil for 60 minutes, stirring regularly. Remove from heat and cool. Add to fermenting bucket/carboy and top off to 5 gallons with cold water.
Fermentation: Aerate well and pitch two activator packs of Wyeast 1728 Scottish ale yeast. Aerate again 12 hours later. Let ferment at 60 F for two weeks. Let it sit at 60 F four more weeks. Prime with 1/2 cup of honey, dissolved in 1 cup of warm water. Bottle and sample after six weeks.
Judges' notes: "Ridiculously over the top and too big for style. More please!"