"Born Again Pagan" Heather Ale

An attempt to replicate an ancient brew of my people's homeland.

Brewer:	Beer Lords		Email:	galloway@netscape.net
Beer:	"Born Again Pagan" Heather Ale		Style:	Scottish Export Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	22 IBU
OG:	1.055		FG:	1.010
Alcohol:	5.8% v/v (4.6% w/w)
Water:	Windsor's Magic Jackson County Well Water
Grain:	2 lb. British mild 1 lb. British crystal 50-60L 8 oz. Flaked wheat 1 lb. Flaked oats
Steep:	Mash grains in 2 gal 155-160 d.f water. Sparge w/ 1 gal 170 d.f. water.
Boil:	75 minutes	SG 1.092	3 gallons
	2 lb. Light malt extract 2 lb. Honey 8 oz. Dried Heather flower tips
	Add malt and honey, bring to the boil. After hot break add 1.5 oz kent goldings and 4 oz. heather tips. Start 60 min timer.@ 30 min add 1/2 oz Kent Goldings and 2 heaping TBS Irish Moss. @ 58 min add remaining 1/2 oz hops and 4oz. @ 60 min remove kettle from heat and force cool to 80 d.f. Strain wort into carboy, straining through the heather. Areate well and pitch yeast. Attach Blow-by. Goes to fermentation in fridge set @ 68 d.f.
Hops:	1.5 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Kent Goldings (aroma)
Yeast:	1 pkg. DanStar Nottingham yeast in a 62 oz starter.
Log:	Ferment for 5 - 7 days in primary. Rack to secondary for another week. Bottle in the usual manner. Let condition for at least 2 weeks. Three is better.
Carbonation:	3/4 cup corn sugar in 3/4 cup water to prime.

Recipe posted 08/08/99.