This recipe was designed to be obnoxious and over the top. Note the non-standard (and in violation of the style description) inclusion of the smoked malt.
In competition the beer was a matter of some debate amongst judges due to the special additions that were made. In addition to the fairly typical use of oak chips soaked in Scotch, approximately six ounces of extra Scotch in addition to the soaking liquid was added. The beer took its category and was in the running for Best in Show.
Not listed in the recipe are the addition of 4 ounces of medium toast oak soaked until covered in Scotch. I let it sit to soak for the duration of the fermentation and then added the liquor and chips via a nylon bag. After a couple of weeks I removed the bag and poured in an additional 6 ounces of scotch.
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|10 gal||60 min||17.8 IBUs||22.5 SRM||1.096||1.024||9.5 %|
|Pale Malt (2 Row) US||28 lbs||75.68|
|Biscuit Malt||2 lbs||5.41|
|Munich Malt - 10L||2 lbs||5.41|
|Honey Malt||1 lbs||2.7|
|Melanoiden Malt||1 lbs||2.7|
|Oats, Flaked||1 lbs||2.7|
|Special B Malt||1 lbs||2.7|
|Roasted Barley||12 oz||2.03|
|Smoked Malt||4 oz||0.68|
|Magnum||1 oz||60 min||Boil||Pellet||14|
|Mash In||152°F||60 min|
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