90 Shilling Scotch Ale

Back in Boulder in ’96, I wrote down a few recipes from Irish Mike’s brew book. This was one of them. I write it here for our ease of reference.

  • 12 lbs 2 row pale ale malt
  • 2 oz roasted barley
  • 1/4 pound 120 L crystal
  • 1/4 pound peated malt
  • 8 AAU’s Fuggles
  • London Ale yeast
  • S.G.= 1.068
  • F.G.= 1.020

Mash Notes

  • 12 minute protein rest at 130 F
  • 1 hour, 45 min sacrification at 150 F
  • mashout at 168 F

Sparge Notes

  • 10 minute settle

Brew Notes

  • 9o minute boil
  • hops at 60 minutes
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