This batch was tasting quite good just 2 weeks after bottling. A really nice hop flavor balanced delicately by the use of toasted and crystal malts. If your a Scottish Ale fan, this one is for you!!
Bring one gallon of water to 160 degrees. Add the Victory, toasted, and dextrin malts to this. Let the grains mash at 150 degrees for 90 minutes. Remove the grains by whichever method you are most comfortable with and sparge with one gallon of 160 degree water. Return this to the heat and bring to a boil. When boiling commences, remove from heat and add DME, the extract, and brown sugar. Bring this to a boil. Boil for a total of one hour. After the first 15 minutes, add the hops. These will both flavor and bitter your beer so don't worry about aroma hops at the end. These will suffice for flavor, trust me. Now, with 15 minutes remaining in the boil, add the Irish Moss. Cool the wort when finished and add rehydrated yeast.
