Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Ryan and Therese Anderson of Jacksonville, Florida, members of Cowford Ale Sharing Klub (CASK), won a gold medal in Category 10: Scottish & Irish Ale during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. The Andersons’ Scottish Export (10C) was chosen as first out of 54 entries in the category.
- MALTS & ADJUNCTS
- 6.4 lb. (2.9 kg) Spring Optic pale malt
- 6 lb. (2.72 kg) Golden Promise pale malt
- 1 lb. (0.46 kg) Munich I malt
- 0.88 lb. (397 g) 70–80°L caramel malt
- 0.88 lb. (397 g) torrified wheat
- 0.25 lb. (113 g) black patent malt
- 1.2 oz. (34 g) East Kent Goldings, 4.7% a.a. @ 60 min
- 0.6 oz. (17 g) East Kent Goldings, 4.7% a.a. @ 10 min
- ADDITIONAL ITEMS
- 50 mL phosphoric acid, in mash
- 0.75 lb. (340 g) rice hulls, in mash
- ½ tablet Whirlfloc @ 10 min
- 7 g Fermaid K, in primary
- 2 L starter Wyeast 1728 Scottish Ale
- 72 ppm Ca, 14 ppm Mg, 16 ppm Na, 52 ppm Cl, 101 ppm SO4, 82 HCO3.
Yield: 6 US gal. (22.7 L)
Original Gravity: 1.057 (14°P)
Final Gravity: 1.009 (2.3°P)
Make a 2 L starter with one pack of Wyeast 1728 two days before brew day, using a stir plate. Chill starter overnight before brew day. Target mash pH is 5.2. Mash at 156°F (69°C) for 60 minutes and mash out at 168°F (76°C) for 10 minutes. Boil for 60 minutes. Add Fermaid K directly to fermenter before filling. Chill wort to 60°F (15°C) and pitch yeast after decanting supernatant. Hold at 60°F (15°C) for 3 days, then gradually raise to 72°F (22°C) over 5 days. Cold crash when fermentation is complete and rack to keg. Force carbonate to 2.5 vol. (4.9 g/L) CO2. Keg lagered for 2 months before bottling.
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.