Scottish Spiced Ale

Brewer:	Kathryn and Larry Moss		Email:	uniqueart@nwinfo.net
Beer:	Scottish Spiced Ale		Style:	-
Type:	All grain		Size:	5 gallons
Color:	37 HCU (~18 SRM)		Bitterness:	26 IBU
OG:	1.062		FG:	1.016
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Moxee, WA city deep well water (~pH 7.7, 100ppm Ca). Acidify 5.6 gal sparge water to <6.8 with lactic acid.
Grain:	8 lb. British pale (Maris Otter) 1 lb. German Munich 12 oz. American crystal 56L 4 oz. Dextrine malt (Cara-Pils) 4 oz. Karafa (chocolate malt 400L) 4 oz. Flaked barley 2 oz. Belgian Special B (112L)
Mash:	80% efficiency
	Single step infusion at 153 degrees F with 3.5 gal untreated water for 60 minutes.
Boil:	60 minutes	SG 1.057	5.5 gallons
	Add 1/4 tsp Irish Moss at 15 minutes to end of boil.
Hops:	1 oz. Willamette (4.5% AA, 60 min.) 1 oz. Willamette (4.5% AA, 30 min.)
Yeast:	Wyeast British Ale #1098. Make 1/2 gal starter in 1 gal jug with airlock. Boil some hops, 1 cup dried malt extract, and 3/4 gal water (boils down to 1/2 gal). Strain and cool. Add bulged contents of yeast packet.
Log:	Ferment at 65 degrees F. Decant to secondary after 7 days and add "spice tea" to secondary. For "spice tea": in 1 quart water simmer for 10 minutes, 1 ounce grated ginger, 2 broken cinnamon sticks (~3-in each), zest of 2 orange, 1 tsp crushed cardamom, 4 whole cloves; at end of simmer add dash nutmeg, zest of 2 oranges, 1 ounce grated ginger, 2 broken cinnamon sticks. Ferment 12 days at 65F.
Carbonation:	Prime with 3/4 c corn sugar and bottle.

Recipe posted 07/21/97.