Flying Barrel Scottish Ale

(5 gallons/19 L, extract with grains)
OG = 1.047–1.053 FG = 1.013–1.014 IBU = 14–24 SRM = 11 ABV = 4.5–5.0%

Ingredients

6.6 lb. (3 kg) light liquid malt extract
8 oz. (0.23 kg) Victory® malt
6 oz. (0.17 kg) crystal malt (60 °L)
2.6 AAU Willamette hops (60 minutes) (0.5 oz./14 g of 5.1% alpha acids)
2.6 AAU Willamette hops (45 minutes) (0.5 oz./14 g of 5.1% alpha acids)
2.6 AAU Willamette hops (15 minutes) (0.5 oz./14 g of 5.1% alpha acids)
6.1 AAU Fuggles hops (5 minutes) (1.0 oz./14 g of 6.1% alpha acids)
Wyeast 1318 (London Ale III) yeast

Step by step

Place the crushed grains in a grain bag and steep in 3 gallons (11 L) of water, at 155 °F (68 °C) for 20 minutes. After 20 minutes, pull grain bag out, put in a strainer above the wort you just steeped. Rinse the grain with 2.5 gallons of 170 °F (77 °C) water. Discard grains. Add the malt and first addition hops to the wort. Boil for 60 mins and add the hops as called for on the recipe. At the end of the 60 minutes, pour the wort into a bucket and cool to 80 °F (27 °C). At 80 °F (27 °C), add the yeast. Ferment at 70 °F (21 °C) for 2 weeks. Prime and bottle. Age 2 weeks in bottle and enjoy.