Midnight Sun Brewing Full Curl Scotch Ale

5 gallons/19 L, extract with grain; OG = 1.074  FG = 1.020; IBU = 22  SRM = 14 ABV = 7.0 %

Ingredients

• 6.6 lbs. (3.0 kg) Muntons light, unhopped, malt extract
• 2.2 lbs. (1.0 kg) dried malt extract
• 8.0 oz. (0.22 kg) Special B malt
• 4.0 oz.  (0.11 kg) crystal malt (30°L)
• 2.0 oz. (57 g) Special Roast malt
• 1⁄2 tsp. yeast nutrient (15 min.)
• 6 AAU Perle hop pellets (60 min.) (0.71 oz./20 g of 8.5% alpha acid)
• White Labs WLP 028 (Edinburgh) or Wyeast 1728 (Scottish Ale) yeast
• 0.75 cups corn sugar for priming (if bottling)
  

Step by Step

Steep the crushed grain in 2.5 gallons (9.5 L) of water at 150 ºF (66 ºC) 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. While boiling, add the hops as per the hopping schedule. During the boil, use this time to thoroughly sanitize a fermenter. Add the yeast nutrient after 45 minutes of boiling. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).  

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). 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. Allow to carbonate and condition for two additional weeks and enjoy your scotch ale.

All-grain option:

This is a single step infusion mash. Replace the malt syrup with 14 lbs. (6.4 kg) 2-row pale malt. The specialty grains increase slightly. Special B, 12 oz. (0.34 kg), crystal malt, 6 oz. (0.17 kg), and Special Roast, 4 oz. (0.11 kg). Mix the crushed grain with 4.5 gallons (17 L) of 168 °F (76 °C) water to stabilize at 150 ºF (66 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the bittering hop amount to 0.6 oz. (17 g) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe is the same as the extract with grain recipe.