The following beer recipe is featured in the January/February 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
It's probably safe to say that most homebrewers would be more than honored to have their recipes poured on commercial taps, and some have been lucky enough to have that opportunity. With the Great American Beer Festival Pro-Am Competition, you don't have to trade your day job for rubber boots and a malt shovel. It celebrates the bonds between America's professional and amateur craft brewers by judging commercially produced beers scaled up from award-winning AHA member homebrew recipes. This Argentine Strong Scotch Ale was originally created by Ron Yabut and was brewed by Elysian Brewing Co. in the 2007 GABF Pro-Am competition. It presents a toasty, sweet malt nose; has a medium-full body; and is malty-sweet in flavor with some pleasant fruity esters.
This recipe was originally featured in the January/February 2008 issue of Zymurgy magazine.
The following beer recipe is featured in the January/February 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
It's probably safe to say that most homebrewers would be more than honored to have their recipes poured on commercial taps, and some have been lucky enough to have that opportunity. With the Great American Beer Festival Pro-Am Competition, you don't have to trade your day job for rubber boots and a malt shovel. It celebrates the bonds between America's professional and amateur craft brewers by judging commercially produced beers scaled up from award-winning AHA member homebrew recipes. This Argentine Strong Scotch Ale was originally created by Ron Yabut and was brewed by Elysian Brewing Co. in the 2007 GABF Pro-Am competition. It presents a toasty, sweet malt nose; has a medium-full body; and is malty-sweet in flavor with some pleasant fruity esters.
This recipe was originally featured in the January/February 2008 issue of Zymurgy magazine.
Ingredients:
- 10.5 lb. (4.76 kg) Maris Otter malt
- 3.5 lb. (1.58 kg) Munich malt
- 1.25 lb. (0.56 kg) Crystal 60°L malt
- 0.5 lb. (0.22 kg) Caramunich malt
- 1 oz. (28 g) East Kent Goldings hops, 3.5 % a.a. (120 min.)
- Wyeast 1728 Scottish Ale yeast
Specifications:
Yield: 5.5 gallons (20.8 L)
Original Gravity: 1.08
IBU: 17
SRM: 16
Boil Time: 120 minutes
Directions:
Mash crushed grains in 4 gallons (15 L) water at 150°F (66°C) for 60 minutes in a single infusion mash. Sparge in 4 gallons (15 L) water at 170°F (77°C) to collect 6.5 gallons (25 L) of wort. Boil and follow the hop schedule. Cool, pitch yeast, and transfer to primary for 4 days at 50°F (10°C). Rack to secondary and continue for 7 days. Rack, prime, and bottle.
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