Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 8 pounds | English 2 row pale malt |
| 1½ pounds | English crystal malt (40 L |
| 1 ounce | Chocolate malt |
| ½ pounds | Dark brown sugar |
| 1 pounds | Munton & Fison light dried |
| Malt extract | |
| 1½ ounce | Kent Goldings (4.7 alpha) |
| ½ ounce | Styrian Goldings |
| Gypsum (if your water is | |
| Soft) | |
| 14 grams | Whitbread dry ale yeast |
| Date: |
Add 1 teaspoon gypsum (Nashua water is very soft) to 2½ gal water.
Heat to 165 degrees, add grains and dough in at 152 degrees. Mash for for 75 minutes (152 to 148 degrees). Mash out with 3 quarts boiling water (gives a temp of 160 degrees. Should be 165 degrees). Draw off a quart and recirclate for a total of 10 times. Sparge with five gallons water and 1 teaspoon gypsum at 168 degrees. (Gravity was only 1.055 so decided to include 1 pound light M&F DME.) Bring to a boil. Add the DME and ½ pound dark brown sugar. At 15 minutes into the add 1 ½ ounces of Kent Goldings. (At 62 minutes, gravity was 1.070 and volume was low, so added a gallon of boiling water.) At 73 minutes, add ½ ounce Styrian Goldings. At 90 minutes, start wort chilling. After chilling, rack to carboy, aerate by gently sloshing the fermenter. Pitch rehy- drated Whitbread ale yeast, slosh carboy again, install airlock. Looks nice, malty smell and taste, noticeably alcoholic, a little harsh. It's been in the bottle a little over a week now and is starting to smooth out. I wish I had made more of this. I like the Scotch Ale style, especially now that cool weather is coming. Original Gravity: 1.070 (estimated) Final Gravity: 1.019 Primary Ferment: 2 weeks Recipe By : Martin A. Lodahl File