I got the idea for this recipe from the Philadelphia Brewing Company. After two weeks in the bottle, this batch was extremely smooth. It also has a higher alcohol content than some of the other ales, but this is indicative of a Scotch Ale. This is a potent brew.
Bring 6 quarts of water to 130F. Add grains. This should give you a temperature of 122 or so. Let the proteins rest for 30 minutes. Then, add enough 200F water to yield a temperature around 155. Let this rest at 155 for about 30 minutes. Kick the temperature up to 167 for 3 minutes. Strain the grains and sparge with 2 gallons of 170F water. Bring this concoction to a boil. Add the bittering hops. Boil for 90 minutes total. With 30 minutes left, add flavor hops. With 15 minutes left, add Irish Moss. N.b. There are no aroma hops in this brew! Cool the wort to about 80F and pitch the yeast.
