For episode 31 of Beering Impaired, we welcome local homebrewer (and Saint Brewis contributor) Scott Kurtz. As a homebrewer, Scott has had some success in competitions, including taking home the title of Grand Champion at the Ballpark Village Brewfest just last weekend! Listen in as Scott talks about making meads, beers and lets us drink a little of both.
Check out his Scottish Mild Recipe below!
Beering Impaired, is a weekly podcast that features interviews with local brewers, homebrewers, and all kinds of beer experts. Each episode will be hosted by Certified Cicerone® Justin Phelps and his trusty sidekick, Blake Fehl. Come for the beer news and knowledge, stay for the witty banter.
|Sponsors||Craft Beer Cellar - Clayton|
Scott's Homebrew Recipe
|8.5 lbs||Golden Promise or Maris Otter||Grain|
|1.5 lbs||Corn Grits||Adjunct|
|1.0 oz||Fuggle Hops @ 90 min||Hops|
|1.0 oz||Fuggle Hops @ 30 min||Hops|
|2.25 lbs||Invert Syrup @ 10 min||Adjunct|
|1 pkgs||Wyeast 1728 Scottish Ale yeast||Yeast|
|1.0 oz||Fuggle Hops Last 5 Days of Fermentation||Hops|
Mash at 155°F for one hour, sparge as you normally would and do a 90 minute boil. For information on how to make Invert syrup, look up author Ron Pattinson. Cool your wort down to 70°F before you pitch the yeast. Leave the beer for one week in the primary and one week secondary and make sure you dry hop last 5 five days of secondary. When it's done, you can bottle or keg condition as you please. The beer can be force-carbonated but I feel the flavor misses something when done that way.