MacTarnahan's Scotch Ale Clone

10 Gallons; OG = 1.052; FG = 1.013

Ingredients:

• 10 lbs. light malt extract
• 5 lbs. light dry malt extract
• 1 lb. Scottish caramalt, 40° Lovibond
• 8 oz. Belgian cara-Vienne malt, 20° Lovibond
• 8 oz. Belgian Kiln amber malt, 22° Lovibond
• 7 oz. Hugh Baird peated malt, 2.8° Lovibond
  
• 5 oz. Hugh Baird chocolate malt, 450° Lovibond
• 1.25 oz. Burton water salts
• 1.25 oz. UK Northdown pellet hops (8% alpha acid) for 90 min.
• 0.5 oz. UK Bramling Cross pellet hops (6.2% alpha acid) for 45 min.
• 0.5 oz. UK Fuggle fresh hops (6.1% alpha acid) for 20 min.
• 2 tsp. Irish moss for 15 min.
• White Labs pitchable Edinburgh yeast
• 3/4 cup corn sugar for priming

Step by Step:

Make 1 qt. yeast starter 24 hours before brewing with 2 cups dry malt extract.

Treat 12 gal. water with Burton water salts (minerals such as noniodized table salt, gypsum, and Epsom salt) and heat to 150° F. Steep grains for 30 min. Remove grains and add extracts. Total boil is 90 min. Bring to a boil and add Northdown hops. Boil 45 min. and add Bramling Cross hops. Boil 25 min. more and add Fuggle hops. Boil 5 min. more and add Irish moss. Boil 15 min. more. Chill wort to 70° F. Transfer to fermenter and pitch starter.

Primary ferment at 68° F for six days. Transfer to secondary and ferment for two weeks at 65° F. Force carbonate or prime with corn sugar and bottle. Age two weeks to carbonate.