INGREDIENTS

INSTRUCTIONS

Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5  min-
utes at 130 degrees.  Continue without a protein rest. Starch conversion of
60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168  degrees. Sparge
with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar  and boil for
90 minutes. Add boiling hops at 30 minutes. Dry hop  with  1/2 ounce each
of Willamette and Hallertauer 3 days  after  pitching,  and bottled 4 weeks
later. It's confession time. This was intended to be a Scottish Wee Heavy,
but works much better as an Old Ale. I just haven't quite captured that
uniquely  malty characteristic of Scotch ales, but I'm still  trying.  I
tried  smoking  the crystal malt over a peat fire, which  really  wasn't
terribly  successful in imparting peaty flavors to the malt.  Next  time
I'll  get  the peat really soggy; perhaps that will  work  better.  It's
rich,  vinous, with complex port-like ethers and not a hint  of  astrin-
gency (a common hard-water problem) or off-flavors. Next time I brew it,
though, I'll delete the wheat malt (plenty of head, for the style, with-
out  it)  and the brown sugar (the vinousness is too much for  a  Scotch
ale), substitute 2 pounds dextrine malt or flaked barley (still  mulling
this  over) for an equal weight of pale malt, and smoke the cystal  more
heavily. Original Gravity: 1.070 Final Gravity: 1.020 Primary Ferment: 4
weeks
Recipe By     : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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