Scotch Bingerson's Rehydration Fluid NHC 2010
Category 9: Scottish and Irish Ale
247 Entries
Sponsored by Brew Brothers
Steve Fletty, Falcon Heights, Minn., Saint Paul Homebrewers Club
Gold Medal
"Scotch Bingerson's Rehydration Fluid"
Strong Scotch Ale
Ingredients for 5 U.S. gallons (18.93 L)
14.0 lb (6.35 kg) pale malt
1.0 lb (0.45 kg) malted wheat
1.0 lb (0.45 kg) aromatic
1.0 lb (0.45 kg) Munich
0.33 lb (149 g) roasted barley
0.5 oz (14 g) Magnum hops, 14% alpha acid (60 min)
0.25 oz (7 g) Fuggles hops, 4.2% alpha acid (10 min)
Wyeast 1728 Scottish Ale yeast
Forced CO2 to carbonate
1 Whirlfloc tablet to clarify (15 min)
Original Specific Gravity: 1.101
Final Specific Gravity: 1.024
Boiling Time: 2 hours
Primary Fermentation: 68° F (20° C)
Directions
Mash grains for 1 hour at 156° F (69° C).
Runners-Up
Silver Medal: Nathan Smith, San Leandro, CA, Scottish Light 60/-, Diablo Order of Zymiracle Enthusiasts (DOZE)
Bronze Medal: Brant Warren, Harvest, AL, Strong Scotch Ale, Rocket City Brewers
Category 9: Scottish and Irish Ale
247 Entries
Sponsored by
Brew Brothers
Steve Fletty, Falcon Heights, Minn., Saint Paul Homebrewers Club
Gold Medal
“Scotch Bingerson’s Rehydration Fluid”
Strong Scotch Ale
Ingredients for 5 U.S. gallons (18.93 L)
14.0 lb (6.35 kg) pale malt
1.0 lb (0.45 kg) malted wheat
1.0 lb (0.45 kg) aromatic
1.0 lb (0.45 kg) Munich
0.33 lb (149 g) roasted barley
0.5 oz (14 g) Magnum hops, 14% alpha acid (60 min)
0.25 oz (7 g) Fuggles hops, 4.2% alpha acid (10 min)
Wyeast 1728 Scottish Ale yeast
Forced CO2 to carbonate
1 Whirlfloc tablet to clarify (15 min)
Original Specific Gravity: 1.101
Final Specific Gravity: 1.024
Boiling Time: 2 hours
Primary Fermentation: 68° F (20° C)
Directions
Mash grains for 1 hour at 156° F (69° C).
Runners-Up
Silver Medal: Nathan Smith, San Leandro, CA, Scottish Light 60/-, Diablo Order of Zymiracle Enthusiasts (DOZE)
Bronze Medal: Brant Warren, Harvest, AL, Strong Scotch Ale, Rocket City Brewers