Bootleggers Brown Ale

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat ~3.5 gallons (13.2 L) of your total water to a strike temperature about 10–12°F above your target mash temperature (target mash temp 152°F / 67°C). This compensates for grain temperature and losses.

Heat strike water

Mash in the 9 lb Maris Otter, 1 lb Crystal 80L, 0.5 lb Munich, 0.5 lb Crystal 40L (if using) and 0.25 lb roasted barley. Stir thoroughly to avoid dough balls and stabilize at 152°F (67°C). Hold this temperature for 60 minutes to convert starches to fermentable sugars.

Perform an iodine test near the end of the mash to confirm conversion. After conversion, raise mash temperature to ~168°F (76°C) for a 10-minute mash-out if desired.

Sparge with enough water to collect ~6.5 gallons (24.6 L) of wort into your kettle (this accounts for boil-off and trub loss). The total water used (mash + sparge + top-up) should be approximately 5.25 gallons net into fermenter after boil.

Bring the collected wort to a rolling boil. Once boiling, start a 60-minute timer. At the start of the 60-minute boil, add 0.75 oz East Kent Goldings (bittering).

With 15 minutes left in the boil, add 0.5 oz Fuggle (flavor) and 1 tsp Irish Moss to help clarity. Stir well.

With 5 minutes left in the boil, add 0.5 oz Fuggle (aroma). If you want a smoother finish, you may substitute the late additions with East Kent Goldings for a more floral note.

At flameout, you may choose to hop stand briefly (5–10 minutes) and then chill the wort rapidly to yeast pitching temperature.

Cool the wort quickly to 64–68°F (18–20°C). Transfer the chilled wort to a sanitized fermenter, leaving trub behind if possible. Top up with pre-boiled, cooled water to reach ~5.0 gallons if necessary.

If using dry yeast (e.g., Safale S-04), rehydrate per manufacturer instructions or pitch directly. If using liquid yeast (e.g., Wyeast/WLP), pitch a properly sized starter. Add yeast nutrient if using (0.5 tsp).

Aerate the wort well (shake, splatter, or use an aeration stone) and pitch the yeast at ~66°F (19°C). Seal fermenter with an airlock and ferment at 64–68°F (18–20°C) for primary fermentation.

Allow primary fermentation for 10–14 days, monitoring gravity. Typical Scottish/Scotch ales finish with a moderate final gravity — expect a full-bodied profile. If desired, perform a diacetyl rest (raise to 68–70°F for 48 hours) near the end of fermentation to clean up fermentation byproducts.

When fermentation is complete and gravity is stable for 3 days, prepare priming sugar: dissolve 4 oz (113 g) corn sugar in 1 cup (240 ml) boiling water, then cool slightly.

Sanitize bottling equipment. Rack beer gently into a bottling bucket, mixing in the cooled priming solution evenly to carbonate. Avoid splashing to minimize oxidation.

Fill ~53 standard 12-oz bottles and cap them. Store bottles at room temperature (68–72°F / 20–22°C) for 7–14 days to condition and carbonate. For a smoother, mature profile, condition an additional 1–2 weeks cooler (50–55°F) or age for a month.

Chill a bottle, pour carefully to leave sediment behind, and enjoy. The finished beer should be a 6.0% ABV Scottish-style ale with rich caramel/toffee malt character and a restrained English hop profile. Approximate calorie content for a 12-oz serving will be similar to 150 kcal depending on final gravity.

Maris Otter Pale Malt

Crystal / Caramel Malt (80L)

Munich Malt

Caramel/Crystal (40L) - for balance (optional)

Roasted Barley (small specialty addition)

Water (total, including mash, sparge, and boil top-up)

East Kent Goldings (bittering)

Fuggle (flavor)

Fuggle or East Kent Goldings (aroma)

Irish Moss (clarifying)

English/Scottish Ale Yeast (e.g., Wyeast 1469, WLP004, or Safale S-04)

Yeast nutrient (optional)

Priming sugar (corn sugar / dextrose) for bottle conditioning

Bottles & caps (or keg & CO2)

FOUR PEAKS KILT LIFTER SCOTTISH ALE

RICOTTA, DATE & PISTACHIO

VISO *

cauliflower, sultana raisin, caper, romesco 390 cal

CRISPY CAULIFLOWER

FIORE

BURRATA, BACON, ARUGULA & TOMATO

PERFEKT

Make FOUR PEAKS KILT LIFTER SCOTTISH ALE Recipe in just 504h . arizona, 6.0% 150 cal

Four Peaks Kilt Lifter Scottish Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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