Stewart Brewing Co.’s Stewart’s 80/- clone

Stewart Brewing Co.’s Stewart’s 80/- clone

(5 gallons/19 L, all-grain)
OG = 1.043  FG = 1.009
IBU = 28  SRM = 18  ABV = 4.4%

Stewart’s 80/- is a full-bodied, full-flavored, auburn-colored classic Scottish heavy exhibiting a rich malty, dried fruit character and a smooth, creamy texture. Originally brewed for the world-famous Athletic Arms (Diggers) in Edinburgh in 2012, Stewart’s 80/- has continued to grow in popularity enabling the beer to be enjoyed in pubs across Scotland.

Ingredients
6.5 lbs. (3 kg) Muntons Maris Otter pale ale malt
0.85 lb. (0.39 kg) Crisp wheat malt
0.6 lb. (0.27 kg) Simpsons malted oats
0.56 lb. (0.25 kg) Simpsons crystal medium malt (65 °L)
0.3 lb. (0.14 kg) Simpsons dark crystal malt (100 °L)
1.38 oz. (39 g) Simpsons chocolate malt (440 °L)
0.78 oz. (22 g) Simpsons roasted barley malt (550 °L)
5.8 AAU Challenger hops (60 min.) (0.7 oz./20 g at 8.3% alpha acids)
0.25 oz. (7 g) Challenger hops (0 min.)
0.25 oz. (7 g) Polish Lubelski hops (0 min.)
1⁄2 Whirlfloc tablet (10 min.)
LalBrew Nottingham or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
The primary mineral composition of the water used in this beer is Ca – 100 ppm, Mg – 2 ppm, Na – 28 ppm, Cl – 107 ppm, and SO₄ – 57 ppm. To approximate Stewart’s water profile using RO water, add 0.01 oz./gal (0.4 g/L) gypsum, 0.01 oz./gal (0.05 g/L) NaCl, and 0.02 oz./gal (0.2 g/L) CaCl₂.

With a 1.2 qts./lb. (2.5 L/kg) water-to-grist ratio, target a mash temperature of 151 °F (66 °C). Perform a single infusion mash for 60 minutes or until proper enzymatic conversion has occurred. Batch or fly sparge with 164 °F (73.5 °C) water to collect 7 gallons (26.5 L) of wort in the kettle.

Boil for 60 minutes, adding hops and fining agent as indicated. At flameout, rapidly chill the wort to 64 °F (18 °C) and transfer to primary fermenter. Aerate thoroughly and pitch plenty of healthy yeast. Ferment at 66 °F (19 °C) until terminal gravity of 1.009 is reached, usually within 5 to 7 days.

Rack beer off yeast into a cask/keg for serving targeting 2.3 volumes of CO₂ or prime and bottle leaving the bottles at 70–75 °F (21–24 °C) for two weeks to properly condition.

Stewart Brewing Co.’s Stewart’s 80/- clone

(5 gallons/19 L, partial mash)
OG = 1.043  FG = 1.009
IBU = 28  SRM = 18  ABV = 4.4%

Ingredients
2.4 lbs. (1.1 kg) Briess CBW® pale ale dried malt extract 
2 lbs. (0.91 kg) Muntons Maris Otter pale ale malt
0.85 lb. (0.39 kg) Crisp wheat malt
0.6 lb. (0.27 kg) Simpsons malted oats
0.56 lb. (0.25 kg) Simpsons crystal medium malt 
0.3 lb. (0.14 kg) Simpsons dark crystal malt 
1.38 oz. (39 g) Simpsons chocolate malt (440 °L)
0.78 oz. (22 g) Simpsons roasted barley malt (550 °L)
5.8 AAU Challenger hops (60 min.) (0.7 oz./20 g at 8.3% alpha acids)
0.25 oz. (7 g) Challenger hops (0 min.)
0.25 oz. (7 g) Polish Lubelski hops (0 min.)
1⁄2 Whirlfloc tablet (10 min.)
LalBrew Nottingham or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 2 gallons (7.6 L) of water to 160 °F (71 °C) and submerge crushed grains in a steeping bag. Stir grains to ensure sufficient hydration. Mash for 60 minutes targeting a mash temperature of 151 °F (66 °C). Remove bag from pot and sparge with 170 °F (77 °C) water to collect 3 gallons (11.4 L) of wort. 

Boil for 60 minutes, adding hops and Whirlfloc as indicated. Add the dried malt extract in the last 10 minutes of the boil. Follow the remainder of the all-grain instructions, making sure to top fermenter off to 5 gallons (19 L) prior to fermentation.