|9 lb pale dry malt extract||2 oz Kent Goldings||WYeast 1728 (Scottish Ale)|
|3 lb dark dry malt extract|
|1¼ lb Gambrinus honey malt|
|1 lb Hugh Baird peated malt|
|3 oz roasted barley|
Mini-mash specialty grains in barely enough water to cover -- raised temp to 170°, held for 1/2 hr, sparged, added extract and water to 2 gal, boiled 1½ hr (added hops during last half-hour). Strained into primary, added water to 6 gal.
Fermented at ~52°-54°. First taste (at rack to secondary) wasn't very smoky, but as the sweetness went down, the smoke went up.
Prime with dextrose at bottling.
|1.082||1.026||7.9 % by volume|
Tasting notes from Karissa: "First-sip impressions: * Lipstick * Firewood * Old-boyfriend's muscle car
It's a winner!"
And she was right... it won 2nd place in the Scotch Ale category at the Bay Area Mashers' World Cup of Beer 1997.