Scottish Ale

Scottish Ale

Final Volume                                23 litres

Original Gravity                           1.035

Pale Malt                                   3200 gm
Crystal Malt                                 750 gm
Amber Malt                                 500 gm
Chocolate Malt                            250 gm
Wheat Malt                                 250 gm

Fuggles Hops                               50 gm
Goldings Hops                             42 gm
Goldings Hops                               7 gm

Mash Water                                  12 litres
Dry Lager Yeast                              1 packet
--OR--  Liquid Lager Yeast             1 vial


1) Heat the mash water to 75°C and stir in the malts
2) Let rest for 90 minutes, checking the temperature remains at or close to 65°C
3) Heat about 20 litres of water to 75-80°C for sparging
4) Sparge until you collect 23-25 litres of wort
5) Bring to a boil and add the Fuggles hops and the first allotment of 42 gm of Goldings hops
6) After 105 minutes of boiling, add the second allotment of 7 gm of Goldings hops and boil for
another 15 minutes
7) After 120 minutes of boiling, turn off the heat and strain off the clear wort into your primary
fermenter. Top up if necessary with boiled water. Cover the primary fermenter and let the
wort cool
8) If you were not able to make a yeast starter the night before, set aside about 2 litres of the
wort and quickly chill. Add the yeast to the starter wort once it has reached 70°C. If you
prefer not to make a yeast starter, simply follow the instructions that come with your yeast
9) Once the wort has cooled to 70°C, take a hydrometer reading, then pitch your yeast, stirring vigorously
10) After about 3-5 days (when the yeast head has fallen) transfer to the secondary fermenter and fit the air lock
11) After 7 to 10 days in the secondary fermenter transfer back to the primary fermenter and
bottle/keg
12) Sample after 7 days in the bottle/keg