Homebrew as a Hobby! 

One of my favorite recipes, submitted by Callen Svenson:

Maughlin Scottish Ale


9 lb. 15 oz. (4.5kg) pale malt extract
1 lb. crystal malt, English two-row
0.25 lb. chocolate malt, English two-row
0.25 lb. toasted pale malt, English two-row
2 oz. Kent Goldings hop pellets
One package of Wyeast Scottish Ale liquid yeast

To toast the pale malt, lay the grains out on a cookie 
sheet, and bake in a preheated 325F oven for 10 minutes.

Crack the chocolate malt and toasted pale malt in a 
large ziplock bag, with a rolling pin.

Bring to a boil one and a half gallons of water with the 
malted barley crystal, chocolate, and toasted pale). 
When liquid starts to boil, take off the heat; remove grains 
from liquid. (You can see how using large nylon hop bags 
will make this easier. Since I didn't use hop bags, I 
brought the grains to a boil in a small pot, then strained 
them out by pouring them through a strainer into my larger 
brew pot.) Sparge another quart to half gallon of water 
through the grains if you want to. You will have to add 
water at some point anyway to get a total, when added to 
three gallons of water below, of five gallons.

Put liquid back on heat, add hop pellets and the 4.5 kg of 
malt extract. Boil one hour. Cool, put in fermenter 
containing 3 gal. of cold water, add yeast, wait about two 
to three weeks before bottling. (3/4 cup corn sugar for 
bottling.) Give it at least a couple weeks in the bottle.

One possible improvement-- more hops. American tastes in 
microbrews tend to be hoppier than European tastes. Scottish
strong ales, like this one, are not very bitter. You may 
want to add more bittering hops, and perhaps some flavor 
and/or aromatic hops at the end, to make this a "Scottish 
Immigrant Ale". 

Another possible improvement-- lower costs. The amount of 
malt makes this batch expensive. Use the cheapest pale 
malt you can find, if you so desire. I found an expensive 
pale malt extract in the can from Scotland-- Glen Brew. 
If I had used bulk dried extract, I think it would have 
been cheaper.

For the record I made this batch in March of 1996.

Do you have a recipe for me?

Callen
e-mail address:  thebarg@pressroom.com