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Smokin' MacGregor's Ale

This is pretty smokey; try it with smoked cheeses.

Brewer: Adam Bigham Email: vcfgb@hotmail.com
Beer: Smokin' MacGregor's Ale Style: Scottish Ale w/ German smoked malt
Type: Extract w/grain Size: 5 gallons
Color:
21 HCU (~12 SRM)
Bitterness: 13 IBU
OG: 1.046 FG: 1.014
Alcohol: 4.1% v/v (3.2% w/w)
Water: Add 1/8 tsp. non-iodized salt. Boil/steep is tap water.
Chilled, in-carboy water is 3 gal. spring, 1 gal. distilled water.
Grain: 2 oz. Roasted barley
6 oz. German Smoked Malt
4 oz. Crystal 20L
Boil: 60 minutes SG 1.153 1.5 gallons
3.5 lb. Light malt extract, John Bull
2 lb. Light dry malt extract, Munton's
Hops: 2 oz. Liberty (4.2% AA, 60 min.)
Yeast: Cooper's or Nottingham dry yeast will work. Rehydrate yeast, then pitch at wort temp. about 75 degrees F.
Try to keep fermentation relatively cool, 65-68 degrees F.
Carbonation: Prime 5 gallons with 2/3 cup corn sugar.

Recipe posted 12/13/06.