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