Scottish Ale (McTarnahan’s Clone)

makes 5 gallons

6.6 lbs Light Malt Syrup
1½ lb 40L Crystal Malt
½ lb Dextrin Malt
1 oz. Cascade Hops (boil 60 min)
½ oz. Cascade Hops (boil 30 min) (8 HBU’s total of first 2 hop additions)
½ oz. Cascade Hops (finishing hops, boil last 1 min)
½ tsp Irish Moss boil 45 min)
¾ cup corn sugar for bottling
Imperial A31 Tartan Yeast

original gravity 1.050
final gravity 1.018
alcohol content 4.5%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 1 oz boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add ½ oz boiling hops for last 30 minutes of boil. Add finishing hops for last 1 minute of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.