Clermont Scottish Ale

5 gallons, all-grain; OG = 1.032; FG = 1.008; IBUs = 23

Ingredients

• 2 lbs. Pilsner malt
• 5 lbs. pale ale malt
• 1 lb. flaked wheat
• 0.5 lb. crystal malt (120° L)
• 0.5 lb. crystal malt (60° L)
• 1.5 AAU Tettnang hops (0.38 oz. of 4% alpha acid)
• 3.5 AAU Northern Brewer hops (0.39 oz. of 9% alpha acid)
• 3 AAU Tettnang hops (0.75 oz. of 4% alpha acid)
• 1.5 AAU Tettnang hops (0.38 oz. of 4% alpha acid)
• 3/4 tsp Irish moss
• Wyeast 1056 (American Ale) yeast (1000 mL starter at 78° F)

Step by Step

Mash the base grains at 149° F for 90 minutes. Sparge with three gallons of water at 168° F. Add 2.5 gallons water to brew kettle. In separate sparge bags, add the crystal malts. Allow these grains to soak, without applying heat, while you conduct the mash. Remove specialty grains before the wort from the mash is added. Boil the wort for 90 minutes.

Add the first Tettnang hops at the beginning of the boil. Add the Northern Brewer hops halfway through the boil. Add the final two additions of Tettnang with 30 and 15 minutes left in the boil, respectively. Primary fermentation lasts for three days at 67° F. Rack beer to secondary for 11 days at 45° F. Keg, carbonate and serve.