Hop Barley and the Alers

Recipe: Scottish Light

brewed by John Allison for the Jan2002 meeting

Ingredients

• 5.5 lb pale ale malt
• 1 lb Belgian biscuit malt
• 0.5 lb Belgian carapils
• 6 oz flaked barley
• Eldo H2O
• WLP028 Edinburgh yeast (same as Wyeast 1728)
• 1t Irish moss (15min)
• 0.5oz UK Fuggles 5.5% = 2.75 HBU (45min)
• 0.4oz US Goldings 5.0% = 2 HBU (45min)
• total hops = 4.75 HBU (45min)

Procedure

• mash 158F (75min, could do 45 but got distracted)
• 2 batch sparges (1G & 2G) yielding 3.5G sweet wort
• hard, rigourous boil for 45min
• add 3.5G H2O to kettle = OG 1034 in 5.5G
• thermostat @ 62F, ambient temperature probably 59-60F