by Mitch Hayes
Shamrock 2004, 1st place (Old and Strong Scotch Ale)
| Weyerman Munich 8.5 lb |
| Victory Malt 14 oz. |
| Special Raost Malt 14 oz. |
| Crystal 60 L 14 oz. |
| Chocolate Malt 2 oz. |
| 3/4 oz Cascade Pellets 5.5 AA - 60 minutes |
| 3/4 oz Chinook Pellets 10.7 AA - 60 minutes |
| 1/2 oz Fuggle Pellets 4.0 AA - 30 minutes |
| 1/2 oz Fuggle Pellets 4.0 AA - 0 minutes. |
One quart starter of Wyeast 1056
Heated 3 gallons of water to 168 F to stabilize mash at 156F. Hold at 156
F for 45 minutes. Sparge with 6 gallons of 170 F water acidified with 1
teaspoon of 88% lactic acid. Boil one hour, cool to 78 F and pitch
yeast.
Fermenting temperature was 60-65 F.
Orginal Gravity = 1.052
Finishing Gravity = 1.026
Beer was brewed on April 06, 2003 and bottled May 14, 2003.