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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: |
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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. |
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| Grain: | 2 oz. Roasted barley 6 oz. German Smoked Malt 4 oz. Crystal 20L |
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| 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 |
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| 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. |
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| Carbonation: | Prime 5 gallons with 2/3 cup corn sugar. | |||||||
Recipe posted 12/13/06.
