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**Walker** · 11-26-2009, 12:57 AM

Recipe Type: All Grain
Yeast: Wyeast 1728
Yeast Starter: 1 quart starter
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: ?
IBU: 29
Boiling Time (Minutes): 90
Color: 16 SRM
Primary Fermentation (# of Days & Temp): 21 days @ 60*F
Secondary Fermentation (# of Days & Temp): 3 weeks @ 70*F
Tasting Notes: good beer, great label

featured in Pupular Mechanics

Notes are at the bottom for an extract and partial mash version

Grain Bill (goal is approximately 1.054 OG - my efficiency is about 75% - original recipe and quote of 1.052 was without aromatic malt added)

9.00 lb 2-Row
1.00 lb Crystal 80L
8.00 oz Melanoidin Malt
4.00 oz Peated Malt
2.00 oz Black Patent
5.00 oz Aromatic Malt

Hop Schedule (goal is approximately 30 IBUs)

1.50 oz EK Goldings @ 60 minutes

Mash/Sparge

60 minute mash @ 154*F to 156*F w/ 3.5 gallons of water
mash-out @ 200*F w/ 1.5 gallons of water
batch sparge @ 175*F w/ 3.25 gallons of water

Yeast

1 quart starter of Wyeast 1728 - Scottish Ale

Misc

Some amount of caramelization is desired in this beer. Remove a few pints of the first runnings of the wort and and reduce it in a saucepan while you are boiling the rest of the wort. Add this reduction back to the kettle a few minutes before flame out.

Notes

Boil for 90 minutes, cool to below 65*F rapidly, transfer into fermenter, shake it like mad to aerate, and pitch yeast.

I end up with 5.5 gallons of cooled wort in the kettle at roughly 1.055OG. It might take some top-off water to get this volume because of the long boil. Only 5 gallons makes it into the fermenter due to hop absorption and kettle deadspace.

Ferment cool, around 60*F in primary until done (it will take a while), rack to secondary for 2 or 3 weeks (at 70*F), transfer to keg and force carbonate at about 12psi.

Extract Version

Replace the 9lbs of 2-row with about 6lbs of light DME.
Steep the other grains for 45 minutes in 150*F water, then rinse into kettle before bringing to a boil and adding DME.
Take a portion of the wort and reduce in a saucepan as described above.
Yeast and fermentation schedule are the same.

Partial Mash Version

Use 3lbs of 2-row, specialy grains, and 4lbs of light DME.
Mash all grains for an hour at recommended temp for AG version, then sparge.
Bringing to a boil and adding DME.
Take a portion of the wort and reduce in a saucepan as described above.
Yeast and fermentation schedule are the same.

CaliBrewin · 06-30-2010, 05:08 AM

sounds like the recipe ive been looking for.

any chance of snagging a picture of this beautiful b45t4rd?

**Walker** · 06-30-2010, 05:15 AM

I haven't made this in quite some time. But, I've got the ingredients for a 10 gallon batch on hand and am planning to brew it again in about a month.

**Walker** · 08-06-2010, 04:18 PM

Finally getting ready to brew this on Sunday. Making a 10 gallon batch with skeeoredye.

Wooooohoooo! I haven't made this in a long time.

**Shooter** · 08-06-2010, 04:31 PM

I just brewed up a Scottish 80/- on Wednesday. I may have to try this one next. How much flavor do you get from the peated malt? The recipe I just made didn't call for any.

**Walker** · 08-06-2010, 04:40 PM

the presense of peat smoked malt in a scottish recipe is something that actually causes debates. some prominent folks say it is not true to style. I really don't care what those guys think, though.

Peated malt has a very STRONG flavor. It only takes a couple of oz to get some flavor in the beer. Too much of it and it would be overpowering and the beer would not be enjoyable.

The first version of the recipe had only 2 oz or so, but I bumped it up on the subsequent batches until I got it where I wanted it. I actually think I put 4oz in the last batch I made, but never recorded it. I am using 8oz for the 10 gallon batch Sunday.

It makes the flavor of the beer a little more unique, IMO.

**Walker** · 08-09-2010, 04:59 PM

I TOTALLY screwed up last night while making 10 gallons of this.

I wasn't paying attention and had a drain valve open on my plumbing while I was trying to circulate some boiling wort through the pump to sanitize it.

Before I realized it, 5 gallons of the 10 that I brewed had drained out and was flowing down my driveway toward the damn gutter.

**Ohio-Ed** · 08-09-2010, 05:13 PM

Quote:

Originally Posted by Walker

I TOTALLY screwed up last night while making 10 gallons of this.

I wasn't paying attention and had a drain valve open on my plumbing while I was trying to circulate some boiling wort through the pump to sanitize it.

Before I realized it, 5 gallons of the 10 that I brewed had drained out and was flowing down my driveway toward the damn gutter.

Ouch! That SUCKS.

Had I just stayed on your Brewcast... I would have been looking over your shoulder and typing like crazy "hey! Hey!! HEY!!!".

Sorry for your loss.

**Walker** · 08-09-2010, 05:21 PM

Quote:

Originally Posted by Ohio-Ed

Ouch! That SUCKS.

Had I just stayed on your Brewcast... I would have been looking over your shoulder and typing like crazy "hey! Hey!! HEY!!!".

Sorry for your loss.

You wouldn't have noticed anything was going wrong. None of the other 4 or 5 people on the brewcast noticed, because I had hooked an old garden hose to the drain spigot and ran it out the door of the garage. The place where the wort was hitting the ground was 20 feet away in the darkness. If I hadn't attached that drain hose, I would have seen the wort splitting into my waste bucket.

I am no longer going to use that drain hose.

It sucks, too... I had carried it all the way through the whole process and was just getting ready to chill it all.

The one positive note I could think of is that I had a starter for 5 gallons that even Mr. Malty would have probably considered overkill.

duffman2 · 08-28-2010, 05:41 PM

Hey Walker, bout to brew this right now. Any advice you wanna throw my way about this one would be cool. I'm pretty much following your recipe exactly.

Also, how did it turn out??