A great fall or winter beer. Deep copper with a malty backbone, it’s strong has everything you need to take the chill away (you’ll have to supply the crackling fire yourself). Lightly balanced with traditional hops, and just a touch of smoke from the yeast (no smoked malt here!). Can be aged with oak for a more complex finished beer, just be sure to give it some additional conditioning to let the wood mellow out.
Partial Mash, Partial Boil
Batch Size: 5 gallons
Boil Size: 3.75 gallons
Original Gravity: 1.066 (Boil Gravity 1.088)
Final Gravity: 1.017
Color: 14-15 SRM
5 lbs Maris Otter malt (4L)
0.25lbs Dextrin malt (3L)
0.25lb Roasted barley (430L)
Strike with 6.6qts of 166.7F water for a single infusion mash target of 154F.
Sparge with enough water to run off 3.75gal of wort, and bring to boil. Then add your extracts:
3.3 lbs Light Malt Extract Syrup (2L)
1.5 lbs Light Dry Malt Extract (2L)
Kent Golding (4.5% AA)
60 min: 2oz Kent Golding
Wyeast 1728 (Scottish Ale)
Primary: 5-7 days @ 65F (step up to 70F the last 2-3 days, or when fermentation slows significantly).
Bottle or Keg and carbonate at 65F for 2 weeks