A Scottish Ale recipe from BYO Magazine Sept 04. Specialty grains  and yeast are ordered. I have a 55 lb sack of Simpsons Marris Otter Pale Malt for the base malts. Hopefully I will get a grain crusher for my birthday next week. I’ll need it.

 

 

Borrowed a crusher and got an amazing efficiency. So glad I’m crushing my own grain. Keeping the ferment a cool 55 F.

 

 

Put in fridge and then racked to secondary two days later. Resting between 40-50 F.