Weasel Breweries™
Recipes:
Angus "Wallace"
MacButtock's™ Arrogant Bastard Scottish Ale™
Back Label
Text:
Weary o' drinkin' yer puir, clairty lowlander swill, eh? Fash
nae mair, ye beastie! Paint yer face blue, strut aboot, crack braw
tae yuir stinking Anglish laird, and, och aye, rin for the ault
hielands! Up the clans! Every man lives, boot nae every man truly
drinks! Bru'ed on 25 Nov'mber 1997, this taste o' FREEDOM! is ano'er
wee dram o' Full Metal Hoopajoop frae the wee, sleekit, cow'rin,
tim'rous, creepin', crowlin', blewdy Monks o' Ann Arbor Abbee.
Extract and
partial mash. Makes 5 gallons. Elapsed time: 1.5 hours. More hops
than a traditional Scottish Ale, but bite us... we like hops.
- 10
lbs. Amber malt extract
- 1
lb. cracked Dark Crystal Malt
- 1
large pinch cracked Peat Smoked Barley
- 0.5
lb. cracked Chocolate Malt
- 0.25
lb. cracked Black Patent Malt
- 1
oz. pelleted Northern Brewer hops (bittering)
- 2
oz. pelleted Fuggles hops (flavoring and aroma)
- 1
tsp. Irish Moss (optional)
- 0.5
tsp. Yeast nutrient (optional)
- 0.5
tsp. Chillguard (optional)
- 1
package liquid Scottish Ale Yeast - Wyeast #1728 Scottish Ale
Yeast, or
for more bite (booze) use an Australian Ale or other high-gravity
yeast.
In a 30 liter
stainless steel brew pot, bring 20 liters cold water to a boil.
Meanwhile,
add 5 liters cold water to a 20 liter stainless steel sparge pot.
Place specialty grains in muslin or nylon sparging bag and add to
water. Begin heating. When temperature reaches 180 F, turn off heat
and sparge grains for an additional five minutes. Then, remove bag
and squeeze remaining tasty goodness from bag using a collander
and a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract. Stirring
will prevent the malt extract settling to the bottom of the bot
and burning. Next, add the contents of the sparging pot. Stir a
few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start of
boil: Bittering hops - 1.0 oz. Northern Brewer hops
45 minutes:
Flavoring hops - 1.0 oz. Fuggles, Irish Moss, Yeast nutrient
55 minutes:
Aroma hops - 1.0 oz. Fuggles
60 minutes:
Stop boil
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Leave wort in primary fermenter until
fermentation subsides (about a week). Leave wort in secondary fermenter
for an additional two to three weeks. Bottle and age to taste. (Weasel
Breweries recommends a minimum of two months. More is better, or
at least we think so.)
1st brewing:
25 November 1997.
2nd brewing: 02 November 1998.
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