Recipe

Big Horse Brewing Company: Macstallion Scotch Export Ale clone

Big Horse Brewing Company: Macstallion Scotch Export Ale clone

(5 gallons/19 L, all-grain)
OG = 1.067   FG = 1.015
IBU = 19   SRM = 17   ABV = 6.9 %

“Traditionally brewed with a 3-hour long boil, using two row carafa and roasted barley malt. This produces a deep copper to brown colored brew. Full bodied, with pronounced malty caramel and roasted malt flavor.”

Ingredients
9 lbs. (4.1 kg) Golden PromiseTM pale malt
4.5 lbs. (2 kg) Maris Otter pale malt
2.5 oz. (71 g) Carafa® Special II malt (475 °L)
5.2 AAU UK Golding hop pellets (60 min.) (1.1 oz./31 g at 4.75% alpha acids)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast.
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
This is a single step infusion mash. Mix all of the crushed grains with 4.1 gallons (15.5 L) of 172 °F (78 °C) water to stabilize at 155 ºF (68 °C). This is a medium-thick mash using 1.2 quarts of strike water per pound of grain (2.5 L/kg). Mash for 40 minutes then drain approximately 3 qts. (3 L) of wort and boil it separately for one hour to make a syrup. Be careful not to scorch as the mixture thickens (for cleaning reasons). Slowly sparge with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff. Combine that with your first boiled wort and boil for 120 minutes, adding the hops, Irish moss, and yeast nutrient as per the schedule. After the boil is complete, cool the wort, pitch yeast, and aerate the wort heavily. Ferment at 65 °F (18 °C). Gently transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for an additional week. Prime and bottle condition or keg and force carbonate to 2.4 volumes CO2. Allow the beer to age for at least four more weeks to fully develop the flavors.

Partial mash option:
Reduce the Golden PromiseTM pale malt in the all-grain recipe to 3 lbs. (1.4 kg) and replace the Maris Otter pale malt with 3.3 lbs. (1.5 kg) Muntons light, Maris Otter liquid malt extract and 3 lbs. (1.4 kg) Muntons light, dried malt extract. Mash the milled grain in 1.5 gallons (6 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (2 L) of hot water, then top off to 3 gallons (11.4 L). Boil for 75 minutes. Top up to 6 gallons (23 L), add the liquid and dried malt extracts and boil for an additional 60 minutes. Follow the remaining portion of the all-grain recipe.

“Traditionally brewed with a 3-hour long boil, using two row carafa and roasted barley malt. This produces a deep copper to brown colored brew. Full bodied, with pronounced malty caramel and roasted malt flavor.”