bully dog-2

“Bully Dog” – 80 Shilling Scottish Ale

O.G. 1.048
F.G.  1.010
ABV: 4.999%

GRAIN

  • 12 pounds Marris Otter Pale Malt
  • 9 ounces caramel 40
  • 8 ounces crystal 60
  • 2 ounces Fuggles hops pellets
  • Wyeast 1084 (Irish) ale yeast
  •  Lb. corn sugar

STEPS

  1. At least 3 hours prior to fermenter transfer, smack yeast pack
  2. Pre-heat the mash tun cooler with hot water to keep interior temperature up
  3. Bring 9 gallons of filtered water up to 165 degrees
  4. Add approximately 3.5 gallons to the mash tun
  5. Stir in grains
  6. Allow rest for 45 minutes
  7. Remove 2 quarts of initial runnings and caramelize on stove in deep skillet
  8. Sparge with remaining 5.5 gallons of water
  9. Once all sparging has been completed place on heat and begin to bring to boil
  10. Add caramelized portion back into wort
  11. Bring water level up to 6 ½ gallons
  12. Boil for 1 ½ hours
    1. At 30 minutes into boil, add hops
    2. At 10 minutes before
  13. At 10 minutes prior to flame out, place wort chiller into pot
  14. After 1 ½ hours, begin chilling wort
  15. When wort has reached 75 degrees or less, begin transfer to carboy
  16. Aerate wort vigorously
  17. Add yeast, cap and move to fermentation area

Gear List / Prep Notes:

  • 2 pots, carboy, airlock tubing, mash spoon, thermometers (digital, dial, and glass), hydrometer, graduated cylinder, tubing for runnings, siphon.
  • Have deep cast iron skillet ready for caramelization
  • Measure 6 ½ gallons of water into both steel pots and mark the outside with sharpy