Mash at 152°F (67°C) for 60 min. Target mash pH of 5.4. Raise temp to 168°F (76°C) for mash out and sparge. Collect runnings and boil for 60 min, adding hop additions at 60 min and 30 min. Chill and pitch a 1-liter starter of Wyeast 1728. Ferment at 65°F (18°C) for 2 weeks. Crash, then transfer to a purged keg and carbonate to 2.3 vols CO2. Optionally fine with gelatin after kegging to enhance clarity.
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