Caber Tosser
 

5lb 0oz British Pale (Maris Otter)
4lb 8oz Vienna Malt
0lb 8oz Crystal 60L
0lb 4oz Flaked Oats
0lb 4oz Special B Malt
0lb 1oz Roasted Barley
Single infusion mash at 155-156F

60 mins 1.0oz East Kent Goldings pellet 7.2%

I used a Whirflock tablet and some Wyeast yeast nutrient as well.

This beer was done as a NO CHILL. The hot wort was moved from the kettle to my No Chill vessel and sealed up for 2 days. Opened and pitched with a swollen smack pack of the 1728.

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The beer was ridiculously clear after 3 weeks in the bottle. I guess that yeast flocculates well.

This beer is very malty and clean, slightly sweet and very drinkable. "Dangerously drinkable" was one comment on it. It has some similarities to a Hobgoblin, to me anyway. The color is a deep ruby shade, with a pale white head. Its medium bodied, which means you probably won't win awards in the Strong Scottish category, but I don't like my beers too chewy.

Scored a 38 & a 39 in local competition.