Explore, save, and share beer destinations and deals from your phone.
The Scottish and Irish ale category contains a collection of malt-focused Scottish ales and a red-hued Irish style. The Scottish ales tend to be quite malty, with the main difference between the styles being alcohol content. Irish red ale is best described as an overly hoppy Scottish ale, but a not-hoppy-enough English pale ale.
Water Treatment: RO water with 1 tsp calcium chloride added to mash. Single infusion mash at …More
Mash 4.5 gallons of water at 163.5° F want mash to be at 150° F …More
Start with Aaron Reif’s 2017 gold-medal-winning Scottish Light recipe. Throw away the recipe and start …More
Use a decantation mash for a dry beer. Conduct a beta-glucan rest at 104°F (40°C). …More
Single infusion mash at 153° F (67° C). Ferment at 68° F for 1 week. …More
Single infusion mash at 153° F (67° C). Add salts (0.33g MgSO4; 6g CaSO4; 0.2g …More
Mash with 4.5 gallons of RO water. Add 4.5 grams Calcium Chloride. Sparge with 5 …More
Mash at 152° F (67° C) for 60 min with 12.8 qt. strike water. Batch …More
Mash for 60 minutes at 155°F (68°C). Take the first 2.5 quarts (2.4 liters) of …More
Mash at 154°F (68°C ) for 60 minutes. Wyeast 1728 smack pack smacked 2 hours …More
Mash crushed grains in 4 gallons (15 L) water at 150°F (66°C) for 60 minutes …More
Mash malts at 148° F (65° C) and allow to rest one hour. Apply heat …More