Grain Bill:

3/4 lb Scottish peat smoked malt
3/4 lb Crystal malt (60 deg. lov.)

steep at 160 deg. for 30 min

2 cans (3.3 lb each) John Bull malt ext
3 lbs light DME
1 pkg Demerara sugar cubes
***save approx. 30 cubes for priming***

Hop Bill:

1 oz Brewers Gold pellets (4.6%)
BOIL 45 MIN
1/2 oz Hallertaur Hersbruck leaf (2%)
BOIL 15 MIN
1/2 oz Hallertaur Hersbruck leaf (2%)
BOIL 5 MIN

Mash Schedule:

Brewers Notes:

During secondary fermentation, I added toasted oak chips to the fermenter(steam them first for sanitization)
This gives the effect of oak barrel aging,and adds a
little more flavor to an already complex ale.
This beer takes a long time to ferment,and needs alot
of aging to taste it's best.I gave it about a month in
buckets(try leaving it in secondary w/ oak for a little
longer)After bottling,don't touch it for at least 3 mos.
The flavors will keep mellowing,and it tastes incredible
after 1 year,if you can leave it alone that long.
This is a rich,heavy ale w/ a high alc. content.It's
a good sippin' beer,and goes great with a good maduro
cigar.Wear your helmet!