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Ryan and Therese Anderson of Jacksonville, Florida, members of Cowford Ale Sharing Klub (CASK), won a gold medal in Category 10: Scottish & Irish Ale during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. The Andersons’ Scottish Export (10C) was chosen as first out of 54 entries in the category.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Ryan and Therese Anderson of Jacksonville, Florida, members of Cowford Ale Sharing Klub (CASK), won a gold medal in Category 10: Scottish & Irish Ale during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. The Andersons’ Scottish Export (10C) was chosen as first out of 54 entries in the category.
Ingredients:
- MALTS & ADJUNCTS
- 6.4 lb. (2.9 kg) Spring Optic pale malt
- 6 lb. (2.72 kg) Golden Promise pale malt
- 1 lb. (0.46 kg) Munich I malt
- 0.88 lb. (397 g) 70–80°L caramel malt
- 0.88 lb. (397 g) torrified wheat
- 0.25 lb. (113 g) black patent malt
- HOPS
- 1.2 oz. (34 g) East Kent Goldings, 4.7% a.a. @ 60 min
- 0.6 oz. (17 g) East Kent Goldings, 4.7% a.a. @ 10 min
- ADDITIONAL ITEMS
- 50 mL phosphoric acid, in mash
- 0.75 lb. (340 g) rice hulls, in mash
- ½ tablet Whirlfloc @ 10 min
- 7 g Fermaid K, in primary
- YEAST
- 2 L starter Wyeast 1728 Scottish Ale
- WATER
- 72 ppm Ca, 14 ppm Mg, 16 ppm Na, 52 ppm Cl, 101 ppm SO4, 82 HCO3.
Specifications:
Yield: 6 US gal. (22.7 L)
Original Gravity: 1.057 (14°P)
Final Gravity: 1.009 (2.3°P)
ABV: 6.5%
IBU: 22
SRM: 17
Efficiency: 60%
Directions:
Make a 2 L starter with one pack of Wyeast 1728 two days before brew day, using a stir plate. Chill starter overnight before brew day. Target mash pH is 5.2. Mash at 156°F (69°C) for 60 minutes and mash out at 168°F (76°C) for 10 minutes. Boil for 60 minutes. Add Fermaid K directly to fermenter before filling. Chill wort to 60°F (15°C) and pitch yeast after decanting supernatant. Hold at 60°F (15°C) for 3 days, then gradually raise to 72°F (22°C) over 5 days. Cold crash when fermentation is complete and rack to keg. Force carbonate to 2.5 vol. (4.9 g/L) CO2. Keg lagered for 2 months before bottling.
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