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 with a 3.5-gallon (13.2 L) 60 minute boil

O.G.: 1.044
F.G.: 1.012
IBU: 27.1

Fermentables

6.3 lb (2.86 kg) Light Liquid Malt Extract, or 5 lb (2.3 kg) Light Dry Malt Extract

0.4 lb (181 g) Roasted Barley (300 °L)

Hops

1.75 oz (50 g) East Kent Golding pellets, (4.75% AA), 60-minute addition (If E.K. Golding is unavailable, substitute Fuggles hops for 27 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 Extract Recipe

Steep grains in ~0.5 gallons (1.9 L) of water at 158º F (70º C) for 30 minutes, then strain the grains and sparge with 1 quart (0.95 L) of water at 173° F (78° C).  Add water to bring the volume up to 2.6 gallons (9.8 L) and bring to a boil.  Remove from heat and stir in extract for a total boil volume of ~3.5 gallons (13.2 L).  Add the hops and bring to a boil.  Boil for 45 minutes, before adding the rehydrated Irish moss.  Boil for 15 minutes then turn off the heat. Next, chill to 60-65° F (16-18° C).  Transfer wort (3 gallons, or 11.4 L) to fermenter and top-up to 5.3 gallons (20 L) with pre-boiled and cooled water (~2.3 gallons, or 8.7 L). When the wort temperature is down to 60-65° F (16-18° C), 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.