“HOPSCOTCH ALE”

This recipe won the OBC Club Only competition in January, 2002.

Based on "Beam Me Up Scotty" in “The Comlpete Joy of Home Brewing”

5 lbs light malt extract

5 lbs amber malt extract

1 lb medium crystal

2 oz British chocolate malt

2 oz loose Oregon fuggles

1/2 oz loose domestic Cascades at t -30 minutes

1/2 oz loose domestic Cascades at end of boil

Boiled 3 gallons for one hour

Cooled to 85 F

Added 2 gallons of 70 F tap water

OG: 1.070

Pitched White Labs Edinburgh Yeast WLP 028 at 72 F

Fermented at 70 - 72 F, 4 days in bucket, 14 more in carboy

FG: 1.020

Bottled with 1/2 cup corn sugar in 2 cups boiled water.

Best served "warm" (55 - 60 F)

Submitted by Mark Grieve (Portland, OR) and Jeff Fisher (Vancouver, WA)