Red Pearl Scottish Ale
Oyster Brewery, Isle of Seil, Argyll, Scotland
Scottish Ale recipe for 5 gallons
1 lb dextrin malt
3 oz roast barley
6½ lb pale malt extract syrup
¾ oz East Kent Goldings hops, 60 minutes before end of boil
Irish ale yeast
¾ cup corn sugar
Bring three gallons of water to 160°F. Steep crushed grains in hot water for 30 minutes using a mesh bag. Remove grains, add malt extract, and bring to a boil. Boil for 60 minutes, adding hops at the beginning of the boil. Remove from heat, top off with enough cold water to make five gallons and cool to 70°F. Transfer to fermenter. Add yeast, aerate, and ferment for two weeks at 60-65°F or until finished. Transfer to secondary and condition at 55°F for an additional tw to four weeks. When finished, dissolve ¾ cup corn sugar into beer, bottle, and age at room temperature for two weeks. Chill and enjoy.