Recipe

Scottish 70/- Heavy

Scottish 70/- Heavy

(5 gallons/19 L, all-grain)
OG = 1.035  FG = 1.012
IBU = 13  SRM = 13  ABV = 3%

Ingredients
6.5 lbs. (2.7 kg) Golden Promise pale ale malt
6 oz. (170 g) flaked barley
3 oz. (85 g) Caramunich® II malt
1.5 oz. (43 g) pale chocolate malt 
1.5 oz. (43 g) roasted barley
3 AAU Fuggle hops (60 min) (0.5 oz./14 g at 5.9% alpha acids)
White Labs WLP028 (Edinburgh 
Scottish Ale), Wyeast 1728 (Scottish Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash. 

Mash the Golden Promise and flaked barley at 158 °F (70 °C) for 60 minutes. Start recirculating wort. Add the darker malt and raise the temperature to 168 °F (76 °C) for
15 minutes. 

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete. Rack the beer, prime and bottle condition, or keg and force carbonate.

Scottish 70/- Heavy

(5 gallons/19 L, extract with grains)
OG = 1.035  FG = 1.012
IBU = 13  SRM = 13  ABV = 3%

Ingredients
4.4 lbs. (2 kg) Maris Otter liquid malt extract
3 oz. (85 g) Caramunich® II malt
1.5 oz. (43 g) pale chocolate malt 
1.5 oz. (43 g) roasted barley
3 AAU Fuggle hops (60 min) (0.5 oz./14 g at 5.9% alpha acids)
White Labs WLP028 (Edinburgh Scottish Ale), Wyeast 1728 (Scottish Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). 

Steep the malts for 30 minutes. Remove and rinse. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete. Rack the beer, prime and bottle condition, or keg and force carbonate.