recipes

The Claypool Nano-Brewery

Batch 49 - Hilter Kilter Wee Heavy Scotch Ale

Ingredients (5 gallons)

6 lbs. Crushed Pale Ale Malt
2 lbs. Crushed Klages Malt
2 lbs. Crushed Carapils Malt
2 oz. Roasted Barley
6.6 lbs. Glenbrew Light Malt Extract
0.5 lb. Laaglander Dried Malt Extract
2.5 oz. East Kent Goldings Hops Pellets (4.6A) boiling
1 pkg. Wyeast #1728 Scottish Ale liquid yeast
1 tsp Irish Moss

Estimated HBU's - 11.5 (2.3 per gallon)

O.G.: 1.094
F.G.: 1.019

Mash grains for 90 minutes at 153 degrees F in 3 gallons of filtered tap water.
Sparge with 5 gallons 165 degrees F filtered tap water.
Dissolve extracts in wort.
Boil wort for 90 minutes.
Add boiling hops at 30 minutes.
Add Irish Moss at 75 minutes.
Chill with wort chiller and pitch yeast.
Pitched yeast at 72 degrees.

Brew Date: 11/06/94

Fermented 22 days

Bottle Date: 11/28/94

1995 AHA Regional Silver Medal
1996 AHA Regional Silver Medal
1996 AHA Regional 3rd Place - English & Scottish Strong Ale
1996 AHA National Gold Medal
1996 AHA National 1st Place - English & Scottish Strong Ale
Recipe published in 1996 Winter issue of Zymurgy
Recipe published in A Year of Beer by Amahl Turczyn