|
| Lynch's Kiltlifting Scotch Ale From Steve LaBrie |   |
| Extracts and Grains |
| | 9 lbs Amber Malt Syrup
4 oz Belgian Special B
4 oz Caramel Pils
4 oz Roasted Barley
4 oz Crystal 120 L |
| Hopping Schedule |
| | 1.3 oz Northern Brewer (9.3%) at 60 min
.5 oz Willamette at 0 min |
| Yeast and Additives |
| | Wyeast 1728 Scottish Ale |
| Brewing Specifics |
| | Steep grains at 150 F |
|
| Troy's Kilt Lifting Scotch Ale From Troy Bommelaere | |
| Extracts and Grains |
| | 6 lb Munton's Light Dry Malt Extract
3 lb Briess Amber Syrup Extract
4 oz Roasted Barley
4 oz Crystal 120L
4 oz Belgian Special B
4 oz Cara Pils
3 oz Peat Smoked Barley |
| Hopping Schedule |
| | 1.5 oz Northern Brewer (6.9%) @ 60 min
0.5 oz Willamette (4.3%) @ 30 min |
| Yeast and Additives |
| | White Labs Edinburgh Ale |
| Brewing Specifics |
| | Very long fermentation time. Primary: 2 weeks, Secondary 4 weeks (activity still apparent at 4 weeks in secondary.)
Borrowed this recipe from Steve LaBrie & Culver City Home Brewing.
3rd place at the AHA Scottish Ale Club-Only competition (10 months after brew date) |
|
| Hoppy Red From Rob Downer | |
| Extracts and Grains |
| | 7.00 lbs Light Malt Extract
1.00 lbs Crystal Malt 120
|
| Hopping Schedule |
| | 1 oz. Chinook (30 min.)
1 oz. Cascade (60 min.)
1 oz. Cascade (0 min) |
| Yeast and Additives |
| | 1 Edme Ale yeast
gypsum (optional - depends on your water) |
| Brewing Specifics |
| | Crush crystal malt and insert into grain sock. Steep in water until boil begins. Removed sock and let it drain back into water. Added the last hops schedule at the end of 60 minutes and removed from heat. Let wort sit for 10 minutes then chilled with immersion cooler. Rehydrated yeast according to instructions on Edme yeast packet, pitched yeast into fermenter at 78 degrees. Wild fermentation 4 to 6 hours after pitching yeast and lasts for 24 - 36 hours. A taste that is similar to Jamaica Red Ale (Mad River Brewing Co.in Northern CA.)
O.G. 1.051
F.G. 1.027 |
