Lair Scottish and Irish Ale No. 104

Scottish and Irish Ale

Original Gravity (SG):

1.080

Batch Size (gal):

5.0

Final Gravity (SG):

1.025

Boil Volume (gal):

3.0

Strength (% ABW):

5.75

Time (weeks):

6

Color (SRM):

30

Bitterness (IBU):

30

Calories (Cals/12oz):

268

Recipe Description:

This recipe is designed to make a strong Scottish and Irish Ale that is very dark amber in color. Fermentables include Crystal Malt 80 L, Flaked Oats, and Dark Brown Sugar. It uses English hops dosed for hop-malt balance, with additions for bittering only. The Scottish Ale yeast is well-suited for the style, and can provide estery hints with warmer fermentation temperatures.

INGREDIENTS

Fermentables :

8 lbs of Extra Light Dry Malt Extract

1.5 lbs of Crystal Malt 80 L

0.75 lbs Flaked Oats

0.5 lbs of Dark Brown Sugar

Hops :

English (Fuggles, East Kent Golding - 4.75 % AA, pellet)

3.25 oz for 60 min. (bittering)

Yeast :

Wyeast 1728 Scottish Ale - 1 packet

Water :

5.5 gal

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Dark Brown Sugar at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 65 °F.

Secondary Fermentation - 14 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

55 - 60 °F.