Partial mash/extract
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.068
FG: 1.016
IBUs: 11-ish
ABV: 6.8%
MALT/GRAIN BILL
4 oz (113 g) roasted barley
1 lb (.45 kg) 120L crystal malt
1 cup (.24 l) brown sugar
5 lb (2.27 kg) light malt extract*
4 lb (1.81 kg) amber malt extract*
HOPS SCHEDULE
2 oz (57 g) Kent Goldings at 60 minutes**
.5 oz (14 g) Kent Goldings at 1 minute
YEAST
American Ale *
DIRECTIONS
Steep roasted barley with the 120L crystal malt in grain bag for 30 minutes at roughly 160°F (71°C). Remove malt sack and add malt extract. Bring to boil and add hops per the schedule above. At 10 minutes, add brown sugar. At end of boil add finishing hops.
Brewer’s Notes
You can adjust the malt extract volume and ratio (*) as desired If you want it stronger, make it stronger. If you want it all grain, make it all grain. We use Montana-grown and -malted Metcalf two row barley that registers about 2 lovibond.
More hops (**) is not what we’re going for here. Make it mellow.
American Ale yeast (*) is not a traditional strain for Scotch ales, but works great and tastes great.