Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Scottish Export Ale, "Highlander's Heavy"

by Harrison Gibbs, Los Angeles, CA

For 5 gallons:

Grains: 8 lbs. pale malt.  1 lb. French amber malt.  1 lb. Belgian
Biscuit malt.  1/2 lb. Belgian Caravienne malt.  1/4 lb. British
crystal 37 L. malt.  1/4 lb. British crystal 140 L. malt.  2 oz. peat
smoked malt.  1 oz. roasted malt. 

Extracts: 2 lbs. dry malt extract. 

Adjuncts: None

Hops: 0.9 oz. UK Northdown pellets, 8.4% A.A., boiled 75 min.  0.4
oz. Willamette pellets, 4.7% A.A., boiled 30 min. 

Yeast: Wyeast Scottish Ale Yeast in 1 pint starter. 

Water:  Amended with 1 tsp. gypsum in the mash, 1 tsp. gypsum in the boil, and 1 tsp chalk in the boil. 

Procedure: Single infustion mash at 156-152 F for 90 min., sparge
for 6 gallons.  Total boil time 90 min. with hop additions as listed
above.  Ferment primary 11 days at 62 F., secondary 21 days at 62 F.
Bottle with 3/4 cup priming sugar.  O.G. 1.069, F.G. 1.020. 

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