To be brewed when the DAL stops taking up my fermentation fridge.

Not exactly very much "to style" at all, in the way of ingredients, but it'll do if I don't yet have my bulk grain buy in before I get to brewing it. Otherwise, expect the base grain to be switched out to either Maris Otter or CMC Pale Malt.

6 gallon batch, estimaged 75% efficiency

7 lbs Briess Pilsner
5 lbs CMC Superior Pale Ale Malt
1 lb Gambrinus Munich Light (10°L)
4 oz C-80
5 oz C-120
5 oz Peated Malt (not to style but I don't care, I like it!)
1.5 oz Black Roasted Barley

60" mash @160°
3/4 oz Willamette @ 60" with a 90+ minute boil
1/2 oz whole leaf Cluster @ FWH with a 120" boil

Going to boil down about a gallon of the first runnings until they threaten to boil over and are condensed into a thick syrup.

Ferment at 55° or so on the windowsill, so probably between 55-65° with Wyeast 1728 Scotch/Scottish Ale yeast. I can't wait to see how it turns out with my new water!

Fairly basic, but should also be damn tasty.

Oh, OG should be in the 1.034 neighborhood, and color should be around 12 SRM, plus a bit more from the boiling down the first runnings, and I think 11 IBUs.

Should be great!

Except for the Pilsner being in there, It looks good.

Go for it!

Eh, I know...but I have about 30 lbs of it sitting around, and only 3 or so of MO, so it really depends on when my group grain buy goes through.

If that grain buy goes through, expect to see some Pale Malt and Munich in there instead.

Briess Pilsner is pretty awesome, in that it is only 1°L...it's absolutely the palest malted barley that money can buy.

Not ideal for a Scottish Ale, but AWESOME for light lagers, cream ales or anything that you're looking to get as light as possible.

Well it's not out of "style" per se. A lot of the Scottish brewers were using it in the 1800s. They also would use American Cluster hops for bittering. They wanted the best of the best, and at the time that was American hops and European malt.

For me, it doesn't matter what you put in it, as long as the final product tastes great!

Haven't brewed this yet, but the yeasties are getting old, so I think I'll brew this one up soon.

I'll probably sub in CMC Pale Ale Malt for the Pilsner, and maybe some Cluster for the Willamette. What the heck, I have a fair bit of cluster left, and I do like it.

I might also sub 1 lb Munich for 1 lb of the Pale Ale malt, and just do a nice, long boil, skipping the extended boil of the first runnings. That'll probably be a brew day call (though it's fairly likely I'll add some Munich).

Might even turn this into a low gravity Scottish IPA by FWHing the cluster, and adding some flavor and aroma additions, and potentially even dry hopping.

Because I can.

Updated the recipe to reflect my changes. Going to brew this up this afternoon.

New numbers are:

OG: 1.032
IBUs: 15
SRM: 13°L

It'll probably turn out to be around 3% ABV, but damn tasty and have decent body and mouthfeel, thanks to my high mash temp (again, I mash in a bucket, so it'll lose some temp over the hour mash).

Brewing this now...nailed my mash temp.

In 10" or so, I'll add some hot water to make up for the shoddy job of preheating the mash-tun I did, Then let it sit for the rest of the hour.

I may do a mashout addition before the sparge, since I've got lots of room in the tun with this tiny grain bill.

This is boiling, and once again, I've apparently oversparged.

But maybe not, since I *am* planning to do an exceptionally long boil (though it *may* end up being a 3 hour instead of 2 hour boil), so the "extra" wort I find I have may actually work out quite well.

Oh, and I've decided to name this one 472 Cent Ale. There were 20 Schillings in a Pound, so 60 Schillings = 3 Pounds. At today's exchange rate, 3 Pounds = $4.72.