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Old 08-28-2010, 03:57 AM   #1
Aug 2010
Rockport, TX, Texas
Posts: 17

Recipe Type: All Grain   
Yeast: Wyeast Scottish Ale (1597)   
Additional Yeast or Yeast Starter: Wyeast Irish Ale (1084)   
Batch Size (Gallons): 5   
Original Gravity: 1.101   
Final Gravity: 1.025   
IBU: 81   
Boiling Time (Minutes): 120   
Color: 34   
Primary Fermentation (# of Days & Temp): 65-68 degrees   
Secondary Fermentation (# of Days & Temp): 65-68 degrees   
Tasting Notes: Raisin, toffee, malt   

Pale Ale 14.75 lbs
Crystal, 30L 2 lbs
Brown 4.25 lbs
Sugar dark molasses 1 lb

Golding 27 HBU

Wyeast Scottish Ale (#1597)
Wyeast Irish Ale (#1084)

Bring 5.25 gallons water to 173F and add malts quickly. Adjust mash pH to 5.3 if needed. Bring mash to 153F and stir thoroughly. Stir every 15 minutes and reheat to 153F every 30 minutes. After two hours, bring mash to 170F for 10 minutes. Sparge with 6.5 gallons 170F pH 5.7 water. Boil 30 minutes and add hops. Boil for another 90 minutes.

Chill and rack wort to primary. Reserve and freeze 5 cups wort for priming; pitch Scottish yeast starter. With the strength of the wort, the Crabtree effect is going to take over the instant the yeast hits the wort. Go to the trouble of making a good starter.

Rack to carboy when primary fermentation is done and Irish Ale yeast. Give the beer six weeks secondary in the carboy. Prime with reserved wort and bottle. Age at least six months. If you are worried about the health of your yeast, you could add a small yeast starter at bottling time. I have found that this is not necessary with a six-month aging.

Reason: cleanup

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