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Old Haggis Recipe

This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales.

Dave Carpenter June 06, 2017

Old Haggis Recipe Primary Image

This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales. Golden Promise malt and a Scottish ale strain round out the Caledonian twist.

ALL-GRAIN

OG (est): 1.083
FG (est): 1.021
IBUs (est): 45
ABV (est): 8.3%

MALT/GRAIN BILL

16 lb (7.3 kg) Golden Promise

HOPS SCHEDULE

2.5 oz (57 g) Fuggle [4.5 %] at 60 minutes
1 oz (28 g) East Kent Golding [5.0 %] at 15 minutes

YEAST

Wyeast 1728 Scottish Ale

DIRECTIONS

Mash for 60 minutes at 150°F (66°C), then lauter and sparge to a pre-boil volume of 8 gallons (30.3 liters). Boil for 3 hours, following the hops schedule, then chill the wort and pitch the yeast. Pitch at 66°F (19°C) and hold for two days, then ramp the temperature to 70°F (21°C) and ferment until the specific gravity stabilizes. Rack to secondary and bulk age for at least 1 month, then bottle or keg.

EXTRACT

Replace the malt with 12 pounds (5.4 kg) of Maris Otter liquid malt extract. Bring to a boil and continue as directed above. Perform a full boil if possible; otherwise split the extract between two proportional start-of-boil and end-of-boil additions.

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