McRae Scottish Ale

I visited my step fathers family castle in the north west of Scotland and during that trip I got hooked on Scotch Ales, they are GREAT. I have settled on this recipe as it is as close as I can get to some of the fine micro-brewed Scotch Ales, Enjoy.

Brewer:	JEB		Email:	bechthold@wauknet.com
Beer:	McRae Scottish Ale		Style:	Strong Scotch Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	29 IBU
OG:	1.075		FG:	1.020
Alcohol:	7.1% v/v (5.6% w/w)
Water:	I use RO (reverse osmosis) water from our well in Wisconsin, we have lots of Iron in the water, so the RO unit is a must.
Grain:	1 lb. American crystal 20L .5 lb. Dextrine malt (Cara-Pils)
Steep:	Crack the grains and put in a strainer bag, add to 1.5 gallons of water and heat slowly to 155F and mash for 60 min, then raise temp to 168F. Sparge grain with 1/2 Gallon water at 175F.
Boil:	60 minutes	SG 1.075	5 gallons
	6 lb. Light malt extract 3.3 lb. Amber malt extract
	1 can Geogie Boy Scottish Export Malt 3.3lbs John Bull Light Extract 3lbs Muntons Light Extract 3lbs Add Extracts to water that grains steeped in, add additional Boiling water until you have 5 Gallons Add 1 tsp Irish Moss in the last 15 min of boil.
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) .75 oz. Cascade (6% AA, 30 min.) .75 oz. Cascade (6% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	Wyeast Brittish Ale Yeast Liquid in a starter. Make this starter the day before you brew, it really helps get things going quickly! 2 qts water with 1.5 cups of light DME, Boil for 10 min, cool to 75F pour into sterilized 1 gallon Jug (Gallo wine jug works great) add yeast and shake for 2 min. Add airlock and let sit for 12-20 hours
Log:	Sarted Fermentation in 6.5 gal carboy, at 75F until action is seen. Lowered temp in Brew room to 68F Racked to secondary after 8 days, left in seconday 21 days. Racked to Corny Keg
Carbonation:	2.5 CO2, aged keg 3 months
Tasting:	Super smooth, very nice mouth feel. A great brew to have on a cold winter night in front of a fire, nice peaty taste as the Georgie Boy extract barley is smoked over burning peat, just like in Scotland.

Recipe posted 03/10/01.