Recipe - Margaritas Moult Scotch Ale

8 pound English 2 row pale malt
1 One half pound English crystal malt (40 L
1 ounce Chocolate malt
One half pound Dark brown sugar
1 pound Munton & Fison light dried
Malt extract
1 One half ounce Kent Goldings (4.7 alpha)
One half ounce Styrian Goldings
Gypsum (if your water is
Soft)
14 g Whitbread dry ale yeast

Add 1 teaspoon gypsum (Nashua water is very soft) to 2 One half gal water.
Heat to 165 degrees, add grains and dough in at 152 degrees. Mash for
for 75 minutes (152 to 148 degrees). Mash out with 3 quarts boiling
water (gives a temp of 160 degrees. Should be 165 degrees). Draw off a
quart and recirclate for a total of 10 times. Sparge with five gallons
water and 1 teaspoon gypsum at 168 degrees. (Gravity was only 1.055 so
decided to include 1 pound light M&F DME.) Bring to a boil. Add the DME
and One half pound dark brown sugar. At 15 minutes into the add 1 One half ounces of
Kent Goldings. (At 62 minutes, gravity was 1.070 and volume was low, so
added a gallon of boiling water.) At 73 minutes, add One half ounce
Styrian Goldings. At 90 minutes, start wort chilling. After chilling,
rack to carboy, aerate by gently sloshing the fermenter. Pitch rehy
drated Whitbread ale yeast, slosh carboy again, install airlock. Looks
nice, malty smell and taste, noticeably alcoholic, a little harsh. It's
been in the bottle a little over a week now and is starting to smooth
out. I wish I had made more of this. I like the Scotch Ale style,
especially now that cool weather is coming. Original Gravity: 1.070
(estimated) Final Gravity: 1.019 Primary Ferment: 2 weeks

Recipe By : Martin A. Lodahl

Date:

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