The Witches Brew Scottish Ale
•Crush and Steep in 1/2 gallon of water (150˚F) for 20-25 minutes
12 oz.Crystal (60 L) malt
3 oz. Light Munich malt
2 oz. Peat smoked malt
•To your brew pot add the following:
The liquid from the steeped grains.
Approximately 1 gallon of water
9.5 lb. Light malt syrup
6 oz. Light brown sugar (any supermarket variety is fine)
2 oz. Cane sugar (regular table sugar).
•Bring all of the above to a boil and then add:
2 oz. East Kent Golding Hop pellets @ 6% Alpha (bittering hops)
Watch out. Once it begins to boil, it froths quite a bit and a boil over on the stove is likely if you don’t pay attention!
•Continue to boil for another 30 minutes and then add:
½ oz. East Kent Goldings hop pellets (Flavor Hops)
1 tsp.Irish Moss
Boil for an additional 15 minutes and remove the pot from the stove.
•Add 2 gallons of cold water to an already sterilized primary fermentor that holds 6.5 to 7 gallons.
•Pour in the hot wort from your brew pot and add enough additional cold water bring the total volume up to 5 gallons.
•When the wort temperature is under 80˚ F pitch your yeast
1 packet (11.5 gm) of Safale dry yeast
•Ferment in the primary for 1 week or until the fermentation slows.
•If using a secondary fermentor, siphon from the primary and leave in the secondary for an additional week.
•Bottle when fermentation is complete using:
¾ cup priming sugar (corn sugar) or 1 cup extra-light DME