2014 NHC Category 9: Scottish and Irish Ale

hand copied from Zymurgy magazine

Way Off Kilter
Scottish Light 60
Robert Hilferding, Zephyrhills, FL

For 5.3 US gallons
9.0 lbs Pale 2 row
1.1 lbs 20 L Munich malt
0.25 lbs 40 L crystal malt
0.1 lbs roasted barley
0.1 lbs chocolate malt
0.7 oz EKG pellets @ 60 min
0.88 oz EKG pellets @ 15 min
0.7 oz EKG pellets @ 5 min
0.48 EKG pellets @ 0 min

Wyeast 1728 Scottish ale yeast
1 tablet whirfloc
CO2 2.4 vols

Original Specific Gravity: 1.047
Final Specific Gravity: 1.024
Boiling time: 60 minutes

Primary Fermentation: 4 days at 67 F
Secondary Fermentation: 10 days at 67 F

Directions:
Single step infusion mash at 155 F.  Mash out at 168 F for 25 minutes and commence sparge.