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Exported Scotch Ale I
Malty and complex. The small amount of Briess Smoked Malt adds another level of decadence.


6 lbs - CBW® Sparkling Amber LME
1 lb - Brewers Malt
8 oz - Victory® Malt
4 oz - Carapils® Malt
3 oz - Smoked Malt, Cherry Wood
1 tsp - Irish Moss - Boil 15 minutes
0.75 oz - Fuggles Hops (5% AA) - Boil 60 minutes
1 vial - WLP028 Scottish Ale Yeast - Substitute WLP005 British Ale Yeast


Perform mini-mash with 4 gallons of water and grains
Steep at 152-158ºF for 30 minutes
Add extract
Bring to a boil
Add bittering hops and continue to boil
Add finishing hops and Irish Moss as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast