Gov'ment Island Scottish Ale
Unleash the rich, malty goodness of a classic Scottish ale with this exceptional recipe. The Maris Otter malt provides a base of biscuit and caramel notes, while the East Kent Goldings hops impart floral and earthy undertones. Perfect for sharing among friends, this brew showcases the best of traditional brewing techniques and yields a captivating flavor profile that is sure to impress.
ingredients
- 21.5 lb Maris Otter malt
- 4 oz East Kent Goldings hops (80 minutes)
- 3 oz East Kent Goldings hops (50 minutes)
- 2 oz East Kent Goldings hops (20 minutes)
- Scottish ale yeast (1 packet)
- Water (to achieve desired batch size)
steps
- 1.
Begin by heating water in your mash tun to approximately 160°F (71°C).
- 2.
Add Maris Otter malt to the tun, and mash for 60 minutes, maintaining a temperature around 152°F (67°C).
- 3.
Sparge the mash to collect wort in your brew kettle.
- 4.
Bring the wort to a rolling boil, then add 4 oz of East Kent Goldings hops for the full 80 minutes of boiling.
- 5.
At the 50-minute mark, add the 3 oz of East Kent Goldings hops.
- 6.
When there are 20 minutes left in the boil, add the remaining 2 oz of hops.
- 7.
Once the boil is complete, cool the wort rapidly to around 70°F (21°C) using a wort chiller.
- 8.
Transfer the cooled wort to a sanitized fermenter and pitch the Scottish ale yeast.
- 9.
Seal the fermenter and let it ferment at a stable temperature (around 65°F to 70°F) for 1-2 weeks.
- 10.
After fermentation, bottle or keg your golden ale, allowing it to carbonate before enjoying.
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