Holy Loch Heavy

This recipe adapted from the basic recipe over past two years.

Writing up this way as a teaching recipe for a friend of work who is just starting the brewing hobby.
Please excuse the "simpleton steps" <grin>!!

The recipe started as a 70 shilling Scottish ale and has been since stepped up to a 120 shilling from the advise of my former landlord in Dunoon Scotland, who originally gave me the bug to brew homebrew!
--Thanks a million Ian!

Brewer:	Jim Bunch		Email:	jim.bunch@excite.com
Beer:	Holy Loch Heavy		Style:	Strong Scotch Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	95 HCU (~34 SRM)		Bitterness:	23 IBU
OG:	1.107		FG:	1.010
Alcohol:	12.5% v/v (9.8% w/w)
Water:	Don't use R.O. water, bottled is okay, check water characteristics for Scottish Highlands (Dunoon or N of Glasgow) for chemical treatments prior to brewing. I usually don't treat water at all for brewing.
Grain:	8 oz. American crystal 40L (Toasted) 8 oz. British crystal 70-80L 8 oz. Roasted barley (Baird's)
Steep:	Toast American Crystal for 10-15 minutes in a preheated 350° oven. Allow to cool and crack by rolling a pin over them (don't crack too much!) Crack remaining grains at the brew store! Start with 2 gallons of cold (cool @ <75°) water. Place cracked & toasted grains into a large grain sack. (Alternate), just place in boil bucket then transfer to a strainer after steeping. Bring water *SLOWLY* up to 160°-170°. Remove grain sack, rinse with a gallon of 170° water (or) (Alternate), sparge grains in strainer (tun) with 1-2 gallons of 170° degree water or until sg of runnings is 1.002 or so.
Boil:	60 minutes	SG 1.107	5 gallons
	10 lb. Amber malt extract 1 lb. 8 oz. Brown sugar 1 lb. 8 oz. Corn sugar 8 oz. Molasses
	Add Corn sugar and Brown sugar in the last 10 minutes of the boil.
Hops:	2 oz. Kent Goldings (5% AA, 60 min.)
Yeast:	Either: 1 Package of EDME dry Ale Yeast (rehydrate in about 1 cup of 90° water). Or just sprinkle on top of wort in primary. - Wyeast Scottish Ale #1728, smack a day ahead of brew day, or create a 1/2 gallon starter a day or so ahead of brewing, pitch at high krausen.
Log:	Note: Boil as much wort (up to 5 gallons) as possible, a full boil is better than a partial boil. 1. With water at 170°-180° add malt extract. Make sure malt extract is fully dissolved before adding heat to prevent scorching. 2. Bring water and malt to a boil, place hops in wort. (can either have hops in a hop sack or toss directly in kettle). 3. Begin timing. 4. After 45 minutes have elapsed, add corn and brown sugar. Boil for 15 minutes. 5. Remove from heat, cool as fast as possible down to around 75°F. Use ice bath, immersion cooler or whatever to bring temperature down fast (to prevent contamination of wort). 6. When wort is cool, rack into primary fermenter and pitch yeast. Cover and install airlock. 7. Place in space where temperature is constant between 65° and 72°. 8. Leave in primary for about 5-7 days or until bubbling in air lock stops. 9. Rack to secondary, leave another week or until beer is clear. (no finings necessary)
Carbonation:	1. Rack from secondary to bottling bucket or keg. 2. Combine 3/4 cup corn sugar & 2 cups water. Bring to a boil for about 15 minutes. Cool to 75°. 3. Add priming solution (step 2) to bottling bucket and GENTLY stir. 4. Bottle and cap. 5. Allow 10-14 days to bottle condition and carbonate. Kegging: 1. Cool beer to about 40° 2. Add 17-20 psi co2, shake vigorously until co2 stops flowing. 3. Repeat 2 or 3 times. 4. Allowing the keg to sit in the refrigerator for a couple of weeks increases mellowness and improves flavour.
Tasting:	Age is this ale's friend!! I have left this beer in the bottle for up to a year, and the longer it ages the better it tastes. I like to brew a batch and squirrel them away where I won't be able to find them for a long time! --Jim

Recipe posted 12/06/98.