"Born Again Pagan" Heather Ale

An attempt to replicate an ancient brew of my people's homeland.

Brewer: Beer Lords Email: galloway@netscape.net
Beer: "Born Again Pagan" Heather Ale Style: Scottish Export Ale
Type: Extract w/grain Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 22 IBU
OG: 1.055 FG: 1.010
Alcohol: 5.8% v/v (4.6% w/w)
Water: Windsor's Magic Jackson County Well Water
Grain: 2 lb. British mild
1 lb. British crystal 50-60L
8 oz. Flaked wheat
1 lb. Flaked oats
Steep: Mash grains in 2 gal 155-160 d.f water. Sparge w/ 1 gal 170 d.f. water.
Boil: 75 minutes SG 1.092 3 gallons
2 lb. Light malt extract
2 lb. Honey
8 oz. Dried Heather flower tips
Add malt and honey, bring to the boil. After hot break add 1.5 oz kent goldings and 4 oz. heather tips. Start 60 min timer.@ 30 min add 1/2 oz Kent Goldings and 2 heaping TBS Irish Moss. @ 58 min add remaining 1/2 oz hops and 4oz. @ 60 min remove kettle from heat and force cool to 80 d.f. Strain wort into carboy, straining through the heather. Areate well and pitch yeast. Attach Blow-by. Goes to fermentation in fridge set @ 68 d.f.
Hops: 1.5 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Kent Goldings (5% AA, 30 min.)
.5 oz. Kent Goldings (aroma)
Yeast: 1 pkg. DanStar Nottingham yeast in a 62 oz starter.
Log: Ferment for 5 - 7 days in primary. Rack to secondary for another week.
Bottle in the usual manner. Let condition for at least 2 weeks. Three is better.
Carbonation: 3/4 cup corn sugar in 3/4 cup water to prime.

Recipe posted 08/08/99.