This beer is a cross of my Scottish and Irish ales. The grain bills for each are similar, the distinction in the Scottish being a wee bit of peat. The Irish ale yeast has essentially become my house strain.
- 10 gallons
- Brewed September 5, 2015
- Brewer- Tom
- Location- Farm
Scottish Grain Bill-
- 18#Maris Otter
- 1# Munich malt
- 6 oz Special B
- 6 oz roasted barley
- 4 oz peated malt
- 2 oz 120L crystal
British Hop Bill-
- 3 oz Fuggle 60’
Irish Yeast-
- Wyeast 1084 Irish Ale
STL Water-
- 17 gallons of STL County tap
- 7 g for mash
- 3 g bump for mash out
- 7 g for sparge
- A wee bit of phosphoric acid and Camden tablet
Brew Schedule-
- Single infusion @ 155F for 90’
Calculated Stats-
- Original Gravity = 1.057
- Final Gravity = 1.015
- ABV = 5
- IBU = 20
Measured Stats-
- Original Gravity = 1.064
Fermentation-
- 2 weeks in primary
- Gravity – 1.010
6 months later-
This beer has been fantastic. It may be the best beer I brewed in 2015. Great flavor, dry and a touch smokey with the peat. I kept one keg at the farm and 6 months later this beer is still incredible.
