| Amount | Fermentable | % |
|---|---|---|
| 13.50 pounds | British Maris Otter Pale Malt | 65.9% |
| 3.50 pounds | British Brown Malt | 17.1% |
| 1.75 pounds | British Crystal Malt | 8.5% |
| 1.50 pounds | British Pale Chocolate Thomas Fawcett and Sons | 7.3% |
| 0.25 pounds | British Chocolate Malt | 1.2% |
| 20.50 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.50 ounces | Willamette | 60 minutes | Boil | Pellets | 4.5% | |
| 1.00 ounces | Willamette | 10 minutes | Aroma | Pellets | 4.5% | |
| 3.50 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 16 oz. | Coffee - Cold Extracted | Other | minutes | |
| 4 oz. | Chicory | Other | minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Scottish Ale | Wyeast | 1728 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
Brewed in hopes that it is chosen by the Rockyard as a seasonal beer for the winter.
Plan on presenting two versions: one with chicory and coffee, one without.
Steeped 1/3 cup of Peaberry Viennese Blend and 1 1/2 tablespoons of chicory root from Brewer's Best in 16 oz of water overnight.
Cold steep coffee and chicory together overnight (or use a coffee flavored with chicory). 2/3 cup ground coffee to 24 oz. water. Add to secondary. Ferment cool.