The latest installment of Irregular Zymurgy - batch number 02-4

Late April is the time when a young man's fancy turns to running about in the heath with nought between himself and nature but a plaid skirt, and maybe blue paint.

I had intended to buy a few feet of plastic tubing and do some maintenance on my kegging equipment this afternoon. But when I looked around the brewing supply store, I realized how much I'd rather brew something other than the wheat ale I already had provisioned. Scanning the shelves, I noticed a jar of peat-smoked malted barley and knew that the time had come for me to brew a Scotch Ale.

    At home, I set to boil
  • 3 gal of filtered water
    and made a tea of
  • 1 lb crystal 60L malt,
  • ½ lb munich malt, and
  • ½ lb peat-smoked malt (all were crushed grains).
    I accidentally burnt the strainer-bag of grain on the bottom of the pot, so I had some pouring of the hot tea into other pots, scrubbing, and pouring to do at this point. Not much of the bag burnt, so I continued after helping myself to a beer in order to calm my fears and brought the tea back to a boil. Then I added
  • 7½ lbs british light malt extract
    to the tea, stirring to make sure it dissolved. After the pot came to boil again,
  • 2 oz Cascade hops
    were added; 30 minutes later
  • 1 oz Fuggles hops
    went into the pot; 15 minutes after that, I sprinkled
  • 1 tsp irish moss,
    which is a clarifying agent, into the pot.
    All told, the wort was boiled for 60 minutes. For fragrance, I added
  • 1 oz Saaz hops and (another)
  • 1 oz Fuggles hops,
    and let them steep in the hot wort for 15 minutes. After that, the hops were strained out and the wort was poured over ice. Later I decanted the wort into a carboy and pitched in Wyeast strain #1728 "Scottish Ale". Then I invoked a blessing over the beer, and set it in the corner to ferment.

Now I am left with the makings for the batch of wheat ale I've procrastinated.