Midnight Sun Brewing Company: Full Curl Scotch Ale

(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.020 IBU = 22 SRM = 15 ABV = 7%

Ingredients

14 lbs. (6.4 kg) 2-row pale malt
12 oz. (0.34 kg) Special B malt
6 oz. (0.17 kg) crystal malt (30 °L)
4 oz. (0.11 kg) special roast malt
1⁄2 tsp. yeast nutrient (15 min.)
6 AAU Perle hop pellets (60 min.) (0.6 oz./17 g at 8.5% alpha acids)
White Labs WLP028 (Edinburgh Scottish Ale) or Wyeast 1728 (Scottish Ale) or Mangrove Jack M15 (Empire Ale) yeast
3/4 cups (150 g) dextrose (if priming)

Step by Step

This is a single step infusion mash. Mix the crushed grain with 4.8 gallons (18 L) of 168 °F (76 °C) water to stabilize at 150 °F (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes, adding hops at times indicated. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for 1 week and then bottle or keg.

Extract with grains option: Substitute the 2-row pale malt in the all-grain recipe with 6.6 lbs. (3 kg) Muntons light, unhopped, malt extract and 2.2 lbs. (1 kg) dried malt extract. Also, decrease the Special B to 8 oz. (0.22 kg), crystal malt to 4 oz. (0.11 kg) and special roast malt to 2 oz. (57 g). Steep the crushed grain in 5 gallons (19 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.9 L) of hot water. Add the liquid extract and bring to a boil. Follow the remaining portion of the all-grain recipe.