Big Brew 2010

This recipe is based on the 1991 80 Shilling Ale, Single Mash Method found in “Scotch Ale” by Greg Noonan.  Enjoy!

In honor of Greg Noonan

For a 5.3 gallon (20 L) yield for a 90 minute boil

O.G.: 1.044
F.G.: 1.012
IBU: 26.3

Fermentables

8.2 lb (3.7 kg) 2-Row Pale Malt (96.5%)

0.3 lb (136 g) Roasted Barley (300°L) (3.5%)

Hops

1.5 oz (43 g) East Kent Golding pellets, (4.75% AA), 60-minute addition (If E.K. Golding is unavailable, substitute Fuggles hops for 26 IBU.)

¾ tsp (3 gm) Irish moss, for 15 minutes

Yeast

Two (2) packages Wyeast 1728 Scottish Ale yeast, or two (2) White Labs WLP028 Edinburgh Ale yeast, or make an appropriate size yeast starter

Directions for All-Grain Recipe

Mash with 2 gallons (7.6 L) of soft to medium-hard water for a thick mash.  Mash at 158° F (70° C) for 60 minutes.  Caramelize the wort by running about 1 gallon into the kettle and boiling for 15 minutes before continuing the runoff.  Sparge with water at 173° F (78° C). Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). You may need to add additional water to top up before the boil.  Bring to a boil, and boil for 30 minutes before adding the hops.  Boil another 45 minutes, and add the Irish moss.  Boil for 15 minutes then turn off the heat. Next, chill to 55-65° F (13-18° C), transfer to a fermenter, pitch the yeast and aerate well.  Continue fermenting at 60-65° F (16-18° C) for four weeks.  Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.

Carbonation

Force carbonate at 1.5 – 2 volumes of CO₂ 

—OR—

Bottle condition using 1.2 – 2.4 oz weight (34-68 g) corn sugar

This beer improves when stored at 40-50° F (4-10° C) for several months.

NOTE: The all-grain recipes assume 75% efficiency unless otherwise stated.  Adjust the grain bill to match your system.