OG = 1.052  FG = 1.015 IBU = 18  SRM = 18  ABV = 5%

Ingredients:

1/2 lb. (0.23 kg) dark crystal malt (80 °L)
1/4 lb. (113 g) peat-smoked malt
1/4 lb. (113 g) roasted barley
7 lbs. (3.2 kg) light liquid malt extract
5 AAU Fuggles hop pellets (60 min.) (1 oz./28 g at 5% alpha acids)
1 tsp. whole cumin seed
1 tsp. whole black pepper
Neutral ale yeast (a liquid culture such as Wyeast 1728 Scottish Ale really emphasizes the smokiness and spiciness of this brew)
2/3 cup brown sugar

Step-by-Step:

Crack and steep the grains, remove when the water hits 170-176 ° F (77 – 80 °C). Add extract and Fuggles pellets, boil 60 minutes. Crush the cumin and pepper together.

Turn off the heat and add spice blend-don’t stir in, but rather let settle on the surface. Let settle for 15 minutes, then begin chilling process. Transfer to fermenter and top off with water to 5.25 gallons (20 L).

Fermentation should be done at 60 °F (16 °C), with a secondary cellaring at 50 °F (10 °C), then bottled as normal (use brown sugar). Age six weeks for best blending of flavors and mellowing of the smokiness.