Mark leaves behind a wife and 3 young boys. If you feel compelled to donate something to Mark’s family here’s the link to their GoFundMe: https://www.gofundme.com/f/help-jenny-todd-and-her-family.
In other news, our website is up! http://www.meanbrews.com. I’ve added all of our Meanbrews presentations to the website so feel free to go in and download them.
Please add in the comments to this video which style you would like covered next! The most “Thumbs Up” style will be the next video! Voting ends 10/14/2020
Alright now on to the recipe:
77.6% Maris Otter
7.2% Crystal 60
6.1% Munich I
1.7% Crystal 120
0.9% Roasted Barley
0.7% Cherry or Beechwood smoked Malt
0.7% English chocolate malt
22.1 IBU’s of EKG at 60m
0.2 oz/gal of EKG at 15 minutes
Yeast (Pick one they’re all the same strain):
White Labs WLP028 Edinburgh Scottish Ale Yeast / Wyeast 1728 Scottish Ale Yeast / Imperal A31 – Tartan / Omega OYL 015 – Scottish Ale / Giga GY044
OG-1.098, IBU’s – 28.3 IBU
Water Chemistry – Brown/Black Full Water Profile. Maybe increase chlorides up to 100 ppm
Infusion mash 60min @155F(68C).
Sparge to 1.010 runoff and boil wort for min 120 minutes (or until OG is reached), track your boiloff rate!
Chill to 63°F(17°C), oxygenate, and pitch BIG. Re-oxygenate 24 hours after fermentation kicks off.
Ferment at 63°F(17°C), raise to 70°F(21°C) as fermentation Slows. Keep on yeast 2-3 weeks.
Keg or bottle to 2.3 volumes CO2.