This is the recipe for a Scotch Ale that Clark Ritchie and Eric Bogan
brewed up in the fall of '96. A beer from the same recipe took 1st place
and Best of Show at the Western Washington Fair in 1994.
10 gallon all grain.
Malt: 14 lbs. 2-row pale malt
10 lbs. 2-row Munich Malt(6L)
4 lbs. Caravienne Malt(24L)
Hops: 2 ozs. Domestic Hallertauer 4.3 AA 45 min.
1 oz. Northern Brewer 8.0 AA 30 min.
1 oz. Mt. Hood 4.6 AA 15 min.
1 oz. Saaz 4.4. AA 15 min.
Yeast: Wyeast Scottish Ale yeast, no. 1728
Mash notes:
Protein rest at 120 degrees F for 30 min.;pull 1/3 of mash for decoction,
boil 20 min.; gradually adding back to the rest of mash, raise temp. to
140 degrees F, pull 1/3 for 2nd decoction, boil for 25 min., add back to
mash slowly raising temp to 155 and holding for 1hr. for starch conversion,
Sparge with 170 degree water until 13 gal of wort are collected, boil.
etc. Give it a try!
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