Big Dicks Scottish Sting
From: Richard Lonczynski (r_lonczynski@michir.trw.com)
Ingredients:
- 5.5# Yellowdog unhopped extract *
- 3.3# Home Brewery light unhopped extract *
- 0.5# crushed chocolate malt (338L)
- 0.5# crushed roast barley (525l)
- 1.0# crushed crystal (64l)
- 2.0 oz Northern Brewers pellets (8.5% Alpha)
- 1.0 oz Brewers Gold pellets (7.6% Alpha)
- 1.0 oz Mt. Hood pellets (4.3% Alpha)
- 2.0" brewers licorice stick
- Wyeast #1728 Scottish Ale liquid yeast
- 1.0 tablespoon Burtons Water salts
- 3/4 cup corn sugar for priming
- *extracts available from The Home Brewery 1.800.321.BREW
- Put the 2 lbs of crushed grain into a pot with 1.5
gallons of cool water and raise the temperature to
170 F. Remove from heat, cover, and set aside for :40
minutes. Pour the grains through a colander into your
brew pot and rinse slowly with 1/2 gallon of 150 F
water. Add the 8.8 lbs of extract, Burton salts and
licorice and bring to a boil.
- When boil begins, add the 2 oz of Northern Brewers hops..
- Add the 1 oz of Brewers Gold after :30 minutes.
- Add the
1 oz of Mt Hood after :60 minutes and remove from heat.
Cool the wort to 90 F and rack into your primary
fermenter. Bring to 5.5 US gallons with cooled water
and pitch yeast starter at 78 F. After 7 days in primary,
rack to secondary for an additional 7 days. Bottle as
usual with corn sugar. Keep for 10 days at room
temperature before cooling them down to enjoy!
- Plenty of hop bite along with the smoky flavor associated
with Scottish Ales. Dark as night, great head. Success!
- Rates: ***
