Wassail Ale - Strong Scotch Ale (9E)
Brewer	BT Templeton
Date	11/11/2011

Fermentables

Total grain: 12.125 lb
Name	Type	Amount	Mashed	Late	Yield	Color
Pale Malt (2 Row) US	Grain	10.000 lb	Yes	No	79%	2.0 srm
Caramel/Crystal Malt - 60L	Grain	12.000 oz	Yes	No	74%	60.0 srm
Black (Patent) Malt	Grain	2.000 oz	Yes	No	55%	500.0 srm
Dry Extract (DME) - Light	Dry Extract	1.250 lb	No	No	95%	8.0 srm

Name	Alpha	Amount	Use	Time	Form	IBU
Kent Goldings	5.5%	0.500 oz	Boil	3.000 min	Pellet	1.1
Kent Goldings	5.5%	1.000 oz	Boil	15.000 min	Pellet	8.5
Fuggles	4.5%	1.500 oz	Boil	60.000 min	Pellet	21.1

Name	Type	Use	Amount	Time
Irish Moss	Fining	Boil	1.000 tsp	15.000 min

Name	Type	Form	Amount	Stage
Wyeast - Thames Valley Ale	Ale	Liquid	0.528 cup	Primary

Name	Type	Amount	Temp	Target Temp	Time
Single-step infusion	Infusion	2.891 gal	164.608 F	152.000 F	60.000 min
Final Batch Sparge	Infusion	4.287 gal	177.178 F	165.200 F	15.000 min

Add 10.000 lb Pale Malt (2 Row) US, 12.000 oz Caramel/Crystal Malt - 60L, 2.000 oz Black (Patent) Malt, 2.000 oz Black (Patent) Malt, to the mash tun.
Bring 2.891 gal water to 164.608 F, 4.287 gal water to 177.178 F, for upcoming infusions.
Add 2.891 gal water at 164.608 F to mash to bring it to 152.000 F. Hold for 60.000 min.
Add 4.287 gal water at 177.178 F to mash to bring it to 165.200 F. Hold for 15.000 min.
Bring the wort to a boil and hold for 60.000 min.
Boil or steep 1.250 lb Dry Extract (DME) - Light, .
Put 1.500 oz Fuggles into boil for 60.000 min.
Put 1.000 oz Kent Goldings into boil for 15.000 min.
Put 1.000 tsp Irish Moss into boil for 15.000 min.
Put 0.500 oz Kent Goldings into boil for 3.000 min.
Stop boiling the wort.
You should have 5.040 gal wort post-boil. You anticipate losing 1.004 qt to trub and chiller loss. The final volume in the primary is 4.790 gal.
Cool wort and pitch Wyeast - Thames Valley Ale Ale yeast, to the primary.
Let ferment until FG is 1.016.
Transfer beer to secondary.