The following beer recipe is featured in the May/June 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This recipe was taken from an article that highlights the importance of picking a proper base malt for the style you are brewing. We all know that malts can vary greatly from maltster to maltster, so it is crucial to know your brands and varieties well. The Crisp Maris Otter in this recipe brings out a crisp, clear finished product, while Pauls Mild Ale malt gives it the medium-bodied caramel flavor we love in Scotch ales.
This recipe was originally featured in "Master Malt: Selecting the Best Base for Your Beer" by Gordon Strong in the May/June 2011 issue of Zymurgy magazine.
The following beer recipe is featured in the May/June 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This recipe was taken from an article that highlights the importance of picking a proper base malt for the style you are brewing. We all know that malts can vary greatly from maltster to maltster, so it is crucial to know your brands and varieties well. The Crisp Maris Otter in this recipe brings out a crisp, clear finished product, while Pauls Mild Ale malt gives it the medium-bodied caramel flavor we love in Scotch ales.
This recipe was originally featured in "Master Malt: Selecting the Best Base for Your Beer" by Gordon Strong in the May/June 2011 issue of Zymurgy magazine.
Ingredients:
- 15 lb. (6.8 kg) Pauls Mild Ale malt
- 15 lb. (6.8 kg) Crisp Maris Otter malt
- 6 oz. (170 g) roasted barley
- 1.5 oz. (42 g) Northern Brewer whole hops, 8.5% a.a. (60 min.)
- 0.5 oz. (14 g) Northern Brewer whole hops, 8.5% a.a. (30 min.)
- White Labs WLP028 Edinburgh ale yeast
Specifications:
Yield: 5.5 gallons (20.8 L)
Original Gravity: 1.13
IBU: 32
SRM: 23
Boil Time: 60 minutes
Directions:
Mash at 158°F (70°C) for two hours. Collect approximately 1 gallon (3.8 L) of first runnings and boil hard in the kettle while you collect the remaining volume in a separate vessel. Combine boiled-down first runnings with remaining runoff, aiming for a total wort volume of approximately 6.5 gallons (24.6 L). Boil for 60 minutes, adding hops per the indicated schedule. Chill to 60°F (16°C) and ferment to completion.
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