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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.164
FG: 1.040
IBUs: 35
ABV: 16.2% (before barrel-aging)
[PAYWALL]
MALT/GRAIN BILL
30 lb (13.6 kg) Maris Otter
1 lb (454 g) caramel 120
HOPS SCHEDULE
1 oz (28 g) Galaxy at 60 minutes [30 IBUs]
1 oz (28 g) Galaxy at whirlpool [5 IBUs]
YEAST
Scottish Ale, such as Wyeast WY1728 Scottish Ale or White Labs WLP028 Edinburgh/Scottish Ale
DIRECTIONS
Mill the grains. If your mash tun isn’t big enough for this malt bill, just pack in all you can. Mash at 148°F (64°C) for 1 hour and run off into the kettle. Do not sparge or top up. Boil until you almost reach target gravity, then add hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate wort for 5 minutes, add whirlpool hops, and steep for 20 minutes. Chill to about 68°F (20°C), aerate thoroughly, and rack on to a large, healthy yeast starter. Ferment at about 72°F (22°C). If fermentation stalls, add another vigorous starter. (Optionally, add an exogenous enzyme such as glucoamylase.) When fermentation is complete and gravity has stabilized, rack into a spirits barrel purged with CO2 and age for months, or try it in a glass carboy with some bourbon-soaked oak cubes.
