Ingredients

11.5 pounds pale two-row malt
1.5 pounds crystal 120
1.25 oz chinook pellets (12.5 aa%) (15.6 AAUs) @ 90 min
1.0 oz chinook pellets (12.5 AAUs) @ 30 min
0.5 oz chinook pellets (6.25 AAUs) @ flame out
1 tsp Irish moss
White Labs WLP007 or WLP001 (English Ale Yeast)

Preparation

Place crushed grains in water and steep at 155 degrees for 60 minutes. Boil for 90 minutes, adding the hops according to schedule. Add Irish Moss last 5 minutes of the boil. Cool wort and pitch yeast. Primary ferment at about 68 F for 7 to 10 days. Secondary fermentation optional.

Specifics

Style Strong Ale
Recipe Type All Grain
Batch Size 5 gallons
Original Gravity 1.074
Final Gravity 1.018
Boiling Time 90 minutes
Primary Fermentation Glass, ~ 68 F, 7-10 days
Secondary Fermentation optional
Other Specifics 75 IBUs, about 7% abv.

Comments

Aging will mellow the Bastard so drink it young if you want to prove your worth.

Extract Brewers can substitute Light Malt Extract for the 11.5 pounds of pale malt. Should take about 2 three pound cans.
Recipe from Tastybrew.com

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Technorati Tags : Arrogant_Bastard, Beer, Recipe, Homebrewing

I stopped into our local brewpub (Marzoni's) for a few beers and some fine grub. They make six beers that are the everyday beers and usually have 2 different ones on tap. During October, you can have an Octoberfest beer, Spring time was a Sassion, etc. Currently, they have a Scotch Ale and an Imperial Stout on tap. I tried the Scotch Ale and for those of you that do not like a lot of hops, then this beer is one to make. You can taste the malt in a Scotch Ale and is a nice drinking beer. My wife even liked it and she is not a beer drinker. So this week's recipe is a Scotch Ale.

This recipe has a variety of procedures that may be new to some beginners. Give it a try and see how well you do.

Read This Week's Recipe



Or, If you want to try an easier recipe, here is one to try.

Ingredients:

• 6.6 lb Ireks munich light LME
• 2.0 lb Ireks munich malt (10L ?)
• 0.5 lb M&F crystal malt (60L)
• 0.5 lb Ireks crystal malt (20L)
• 3.0 oz M&F chocolate malt (350L)
• 4.0 oz white wheat malt (2L)
• 2.0 oz Hugh Baird peat smoked malt (2L)
• 1.0 oz East Kent Goldings (whole, 60 min boil)
• 1.0 oz Fuggles (whole, 15 min boil)
• 1 tsp Irish moss (rehydrated, 15 min boil)
• Wyeast 1338 (european ale, 1 qt starter)
• 4.5 oz corn sugar (primimg)

Procedure:

- mashed all the grains in 4 qts of 156F water for 1 hr
- sparged with 4 qts of 170F water
- SG of runnings: 1.036 in ~7 qts
- added LME, made volume up to 3 gal, boiled for 1 hr
- chilled with immersion chiller, aerated, made volume up to 5 gal, aerated some more, pitched 1 qt starter
- fermented at 65 - 68F
To do the mash on my stove, I just heat up the mash water to ~165F (in my kettle) then drop in the grain bag containing the crushed grains. Stir real well, let it sit for a minute, then check the temp. If its to low (which it will be) either add small amounts of boiling water (1 cup at a time, stir, let it sit for a minute, then check the temp) or add heat with the stove burner on medium heat while gently stirring constantly. After you hit the mash temp, cover it up and let it sit for 1 hour. At the end of the 1 hour, I lift the grain bag just above the surface of the wort and sparge by pouring the sparge water over the grains gently with a measuring cup.
As you can see, my mash setup/technique is pretty simple and doesn't require a lot of extra equipment. I'm not trying to get the max possible extraction from the grains, only the flavor/body that was missing before I started doing these partial mashes .

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Technorati Tags : Beer, Homebrewing, Scotch, Ale

Ingredients:

6.6 lbs Munton & Fisons light unhopped liquid malt extract
2 1/2 gallons Artesian bottled water or boil and cool water, store in sanitized plastic milk jugs
1 1/2 lb Crystal Malt 20L
1 oz. Kent Goldings hops 5.0 AA (boil)
1/2 oz. Fuggle hops 4.8 AA (boil)
1/2 oz. Willamette hops (finish)
1 tsp Gypsum 1/2 tsp. Irish Moss
1 pkg. #1098 British Ale Liquid Yeast
1 1/4 cup Light DME or 3/4 cup corn sugar (priming)

Procedure:

Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy. Shake carboy to add oxygen to wort. Add yeast pkt., shake carboy again to mix yeast.

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Technorati Tags : Beer, Homebrew, Bass, Ale