Description:

Adapted from 'McZainasheff’s Wee' on the American Homebrewers Association website. The tricky part of this recipe is the use of Honey Malt, which is used as an alternative to decoction mashing, a mash process that is believed to increase the melanoidin character of a beer. Honey Malt imparts a rich malty flavor with notes of biscuit and honey. CaraMillet has a nice residual sweetness that we think is closest to honey. So we chose to substitute the Honey Malt with CaraMillet and Biscuit Rice Malt. The remaining malts are relatively straight forward substitutes with available gluten free malts, which is why we liked this recipe more than other Strong Scotch Ale recipes we found. The recipe also called for US-05 yeast when we assumed it would call for S-04, but who are we to argue with a recipe!

Ingredients:

• 13.2 LBS Sorghum Syrup or GF LME
• 0.5 LB Munich Millet Malt
• 1 LB Crystal Millet Malt or 1.4 LBS Crystal Rice Malt
• 0.25 LB Biscuit Rice Malt
• 0.25 LB CaraMillet Malt
• 0.25 Chocolate Millet Malt
• 2.1 OZ Kent Golding Hops
• SafAle US-05 Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.089
Final Gravity: 1.022
Alcohol by Vol: 8.7%
Color SRM: 9.8
Bitterness IBU: 28.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: Adapted from American Homebrewers Association website