6.6# John Bull light malt extract syrup
0.75# Muntons light dry malt extract
2# British (Hugh-Baird) pale malt
1# British (Hugh-Baird) 50-60L crystal malt
0.5# British (Hugh-Baird) chocolate malt
0.25# British (Hugh-Baird) peated (a.k.a. stinky, smoked) malt
0.5 oz. Hallertaur Mittlefruh hops (4.7%AA)- 60 min.
1 oz. Hallertaur Mittlefruh hops (2.8%AA)- 60 min.
2 oz. Hallertaur Mittlefruh hops (2.8%AA)- 30 min.
0.5 tsp. rehydrated Irish moss
Wyeast Scottish Ale yeast
Directions:
Mash grains in 2 gallons of 150-160 degree Fahrenheit water for 60 minutes. Sparge up to 3 gallons with 170 degree water. Add malt extract and bring to a rolling boil. Add hops and boil for 30 minutes. Toss in the second installment of hops and boil for 15 minutes. Add the rehydrated Irish moss and continue boiling for 15 minutes. Cool to room temperature, bring volume up to 5 gallons and pitch yeast.