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Lair Scottish and Irish Ale No. 101

Scottish and Irish Ale

Original Gravity (SG):

1.080

Batch Size (gal):

5.0

Final Gravity (SG):

1.025

Boil Volume (gal):

3.0

Strength (% ABW):

5.76

Time (weeks):

6

Color (SRM):

33

Bitterness (IBU):

30

Calories (Cals/12oz):

269

Recipe Description:

This recipe is designed to make a strong Scottish and Irish Ale that is very dark amber in color. Fermentables include Crystal Malt 40 L, Special B Malt, and Flaked Oats. It uses English hops dosed for hop-malt balance, with additions for bittering only. The Scottish Ale yeast is well-suited for the style, and can provide estery hints with warmer fermentation temperatures.

INGREDIENTS

Fermentables:

8 lbs of Extra Light Dry Malt Extract

2 lbs of Crystal Malt 40 L

0.5 lbs of Special B Malt

0.75 lbs Flaked Oats

Hops:

English (Fuggles, East Kent Golding - 4.75 % AA, pellet)

3.25 oz for 60 min. (bittering)

Yeast:

Wyeast 1728 Scottish Ale - 1 packet

Water:

5.5 gal

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 65 °F.

Secondary Fermentation - 14 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

55 - 60 °F.