Recipe

Clermont Scottish Ale

 Clermont Scottish Ale

(5 gallons/19 L, all-grain)
OG = 1.037  FG = 1.008
IBU = 23  SRM = 12  ABV = 3.8%

Ingredients
2 lbs. (0.91 kg) Pilsner malt
5 lbs. (2.3 kg) British pale ale malt
1 lb. (0.45 kg) flaked wheat
0.5 lb. (0.23 kg) crystal malt (120° L)
0.5 lb. (0.23 kg) crystal malt (60° L)
1.5 AAU Tettnang hops (0.38 oz. of 4% alpha acid)
3.5 AAU Northern Brewer hops (90 min.) (0.39 oz./11 g of 9% alpha acid)
3 AAU Tettnang hops (30 min.) (0.75 oz./21 g of 4% alpha acid)
1.5 AAU Tettnang hops (15 min.) (0.39 oz./11 g of 4% alpha acid)
3/4 tsp Irish moss
Wyeast 1056 (American Ale) yeast (1000 mL starter at 78° F)
2/3 cup corn sugar (if priming)

Step by Step
Mash the base grains at 149 °F (66 °C) for 90 minutes. Add the crystal malts and begin the lauter phase. Sparge with three gallons (11.4 L) of water at 168 °F (76 °C). Add 2.5 gallons (9.5 L) water to brew kettle. Boil the wort for 90 minutes.

Add the first Tettnang hops at the beginning of the boil. Add the Northern Brewer hops halfway through the boil. Add the final two additions of Tettnang with 30 and 15 minutes left in the boil, respectively. Primary fermentation lasts for three days at 67 °F (20 °C). Rack beer to secondary for 11 days at 45 °F (7 °C). Keg, carbonate and serve.

“This Scottish beer is named after the Clermont Sportsmen Club, of which I am a member. The club is located in the mountains of Clermont, Pennsylvania.”

– Robert R. Heinlein