Lair Scottish and Irish Ale No. 75

Scottish and Irish Ale

Original Gravity (°P):

13.57

Batch Size (L):

18.9

Final Gravity (°P):

4.33

Boil Volume (L):

11.4

Strength (% ABV):

4.99

Time (weeks):

6

Color (EBC):

88

Bitterness (IBU):

22

Calories (kCal/355ml):

774

Recipe Description:

This recipe is designed to make a moderately strong Scottish and Irish Ale that is very dark amber in color. Fermentables include Crystal Malt 80 L. 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 :

2.49 kg of Extra Light Dry Malt Extract

1.02 kg of Crystal Malt 80 L

Hops :

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

64 g for 60 min. (bittering)

Yeast :

Wyeast 1728 Scottish Ale - 1 packet

Water :

20.8 L

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 66 °C for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 18 °C.

Secondary Fermentation - 14 days at 18 °C.

Filtering:

Do not filter.

Bottle Priming:

177 mL of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 355 mL size are needed.

Bottle Conditioning:

14 days at 18 °C.

Serving Temperature:

13 - 16 °C.