A silhouette of coffee and malt - an embodiment of complexity and drinkability, this is the ale that I dream to have shared with Earl.

Hill Farmstead Earl

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

In a large mash tun, combine the Pale Malt, Caramel Malt, Roasted Barley, and Peat Smoked Malt. Add 5 gallons of filtered water at a temperature of 165°F (74°C). Stir well to ensure all grains are saturated.

Prepare the Mash

Allow the mash to rest for 60 minutes at a temperature of 152°F (67°C). Stir occasionally to maintain temperature.

Mash Rest

After the mash rest, sparge the grains with 170°F (77°C) water to collect the wort in a kettle. Bring the wort to a boil.

Sparge and Boil

Once boiling, add the Bittering Hops and boil for 60 minutes. In the last 10 minutes of the boil, add the Aroma Hops.

Add Hops

After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the Scotch Ale Yeast on top and seal the vessel.

Pitch Yeast

Allow the beer to ferment at a temperature of 65-70°F (18-21°C) for about 2 weeks or until fermentation is complete.

Fermentation

After fermentation, dissolve 3 oz of Priming Sugar in a small amount of boiling water to create a simple syrup. Add this to the bottling bucket.

Prepare Bottles

Siphon the beer from the fermentation vessel into the bottling bucket, mixing gently to incorporate the priming sugar. Bottle the beer into sanitized bottles and cap.

Bottle the Beer

Allow the bottled beer to condition at room temperature for 1-2 weeks before refrigerating and enjoying.

Conditioning

Pale Malt

Caramel Malt

Roasted Barley

Peat Smoked Malt

Bittering Hops

Aroma Hops

Scotch Ale Yeast

Filtered Water

Priming Sugar

Scotch Ale

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

Scotch Ale Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like