Tennessee Highlander Ale

This is a great Scotch Strong Ale recipe that is a house favorite of mine. I don't have the capacity to do a mash big enough to hit the O.G. so the John Bull Light Extract is a brew-saver here. If you can do it, add another 4.4 pounds (assuming 75% extraction) of pale malt to the mash and leave the extract out of the boil.

Brewer:	Ricky Sheaves		Email:	rsheaves@dttus.com
Beer:	Tennessee Highlander Ale		Style:	Strong Scotch Ale
Type:	All grain		Size:	5 gallons
Color:	38 HCU (~18 SRM)		Bitterness:	31 IBU
OG:	1.078		FG:	1.022
Alcohol:	7.3% v/v (5.7% w/w)
Water:	Believe it or not - WalMart bottled water works great for this style for me. It's a little on the soft side so you might want to add a little gypsum to the sparge water.
Grain:	7 lb. British pale .75 lb. Wheat malt 1 lb. German Munich .5 lb. British crystal 95-115L .19 lb. British chocolate .17 lb. Peat Smoked Malt
Mash:	75% efficiency
	Single infusion at 156° F for around 2 hours ... sometimes less. Start checking for conversion after 1 hour.
Boil:	60* minutes	SG 1.060	6.5 gallons
	3.3 lb. Light malt extract
	Here's a little trick: take about 1 gallon of the first runnings and begin boiling it while you continue collecting the rest of the run-off. Boil it vigorously apart from the main boil and add it back about ten minutes before ending the main boil. This mini-boil should have a total boil-time of around two hours and will provide that famous caramelization present in this style.
Hops:	2 oz. Kent Goldings (4.9% AA, 60 min.)
Yeast:	Wyeast Scottish Ale
Log:	Primary ferment at 56°-58° F for about three weeks. After that, rack into a secondary or conditioning tank and age another three weeks to three months at about 40° F.
Carbonation:	Whatever your method, go low with carbonation.
Tasting:	Serve at cellar temps. For a real treat, try this one straight from the cask through a beer engine. Very malty with a faint, smokey background character ... Mmm, mmm good!

Recipe posted 01/19/99.